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Executive Chef

2 months ago

Austin Texas, United States Omni Hotels & Resorts Full time

About the Role:

We are seeking a highly skilled and experienced Culinary Leader to join our team at Omni Hotels & Resorts. As a Sous Chef, you will play a key role in the success of our kitchen operations, ensuring that our guests receive exceptional dining experiences.

Key Responsibilities:

  • Assist in overseeing the kitchen and supervise the preparation and presentation of foods by line cooks and garde manger personnel.
  • Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom, and stewarding department.
  • Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat, and orderly.
  • Keep walk-in, prep area, and equipment up to Health Department standards at all times.
  • Establish standard recipes and ensure compliance with them.
  • Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner that increases their usefulness and maintains quality.
  • Participate in training staff on menu items, including ingredients, preparation methods, and unique tastes.
  • Operate and maintain all department equipment and report malfunctions.
  • Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
  • Recruit, interview, and hire associates.
  • Effectively coach and counsel associates as needed and complete performance evaluations.
  • Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
  • Responsible for scheduling and facilitating monthly OST meetings, including agenda development and execution.
  • Responsible for ensuring all Omni Standards are applied with regard to new hire training paperwork and orientation, disciplinary procedures, uniform issuance.
  • Ensure proper daily stand-up meetings are held for the staff.
  • Support a positive work environment of employee growth and development and interdepartmental teamwork.

Requirements:

  • 3-5 years of previous culinary leadership experience in a high-volume, full-service kitchen, preferably in a hotel environment.
  • Proven culinary skills and ability to lead, develop, and motivate staff.
  • Excellent written and verbal communication skills, as well as organizational skills.
  • Candidate must be creative and up-to-date on new concepts and food trends.
  • Computer literate and detail-oriented is a must.
  • Must have basic mathematical skills and be able to create and understand financial reports.
  • Must have experience managing payroll and scheduling.
  • Must be able to work a flexible schedule, including weekends and holidays.
  • College education and/or culinary degree preferred.
  • Texas Food Handler/Serve Safe certified food manager is required.