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Executive Chef

2 months ago

Oklahoma City, Oklahoma, United States Okana Resort Full time

About Us:

At Okana Resort, we prioritize our employees and strive to create a supportive and inclusive work environment that fosters diversity, growth, and development. Our commitment to a People-First culture is reflected in our approach to employee development, benefits, and relationships. We offer a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays.

Our Culture:

We are dedicated to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Okana Resort offers a supportive and collaborative work environment that encourages growth and fosters success.

Location:

Located along the picturesque Oklahoma River in the vibrant Horizons District, near downtown Oklahoma City, Okana Resort & Indoor Water Park offers exceptional career opportunities. Conveniently situated with a dynamic indoor waterpark, over 400 well-appointed guest rooms and suites, including premium riverfront accommodations, a range of dining options, and extensive meeting and event spaces spanning 30,000 square feet, Okana provides a unique setting for a rewarding career journey.

Job Summary:

The Executive Chef is responsible for overseeing the culinary operation of the resort, including managing the kitchen staff, creating menus for all food outlets, and ensuring the food quality and presentation meets the Okana standard. The Executive Chef is creative, passionate about food, and has a deep understanding of different cuisines. This individual must be a leader who works closely with the food service, sales, and catering teams to ensure a positive customer experience for all clients.

Key Responsibilities:

  • Develop and implement menus that showcase the resort's culinary expertise and meet the needs of diverse clients.
  • Manage kitchen staff, including recruitment, training, and performance evaluation.
  • Ensure compliance with food safety regulations and best practices.
  • Collaborate with food service, sales, and catering teams to deliver exceptional customer experiences.
  • Develop and maintain relationships with suppliers to ensure high-quality ingredients and competitive pricing.
  • Manage budgets and control food and labor costs to achieve financial targets.

Requirements:

  • High School diploma required; culinary education/certifications are preferable.
  • 10 years of experience in culinary leadership, including at least 5 years as an Executive Chef for a hotel or resort with multiple food outlets.
  • Strong leadership, organizational, and communication skills.
  • Versatile background of various cooking methods, including use of ingredients, styles, equipment, and procedures.
  • Creative and innovative approach to menu development, tailoring the food offerings to client tastes and preferences.