Executive Chef
3 weeks ago
We are seeking a highly skilled and experienced Executive Chef to lead our culinary team at the Omni Los Angeles Hotel. As a key member of our management team, you will be responsible for creating memorable dining experiences for our guests and driving the success of our food and beverage operations.
About the Role
The Executive Chef will oversee all aspects of kitchen operations, including menu planning, food production, and staff management. This is a leadership role that requires a strong passion for hospitality and a commitment to delivering exceptional guest experiences.
Key Responsibilities
- Manage the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.
- Advise the Director of Operations on all matters relating to the kitchen area and assist with forecasting and budgeting.
- Execute all Omni Hotel and company policies and procedures, ensuring that all services provided achieve established standards within budgetary controls.
- Control all overheads and achieve food cost budget throughout the year, reporting variances and recommending remedial action.
- Collaborate with other food and beverage department managers on market potential for food outlets and competitors.
- Plan and implement menu design in conjunction with the Director of Operations.
- Ensure guest satisfaction with the smooth and effective running of day-to-day operations.
- Work closely with the purchasing manager and hotel finance team to establish and maintain control of standards for purchasing and receiving items.
- Test and evaluate products for quality, paying attention to yield, holding qualities, market price, and wastage usage of leftovers.
- Control requisitioning of food quantities by forecasting volume to achieve maximum profitability.
- Constantly inspect all food service sections during service time to ensure correct standards are maintained.
- Responsible for control of equipment and scheduling maintenance.
- Maintain an up-to-date knowledge of local and international market trends to create food products that satisfy guest needs.
- Assist in the promotion of in-house sales activities, such as culinary festivals and chef specialties.
- Plan and organize the efficient and effective utilization of all food production staff, including scheduling and controlling overtime.
- Interview and recruit suitable staff for the operation in conjunction with the Director of Operations, personnel, and hotel general manager.
- Oversee the training and development of all kitchen staff, ensuring effective on and off the job training.
- Stay aware of state legislation in employment and industrial relations.
- Establish effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing, and records.
Requirements
- 3 years of experience in an Executive Chef kitchen management capacity, with excellent knowledge of current culinary trends.
- Associate's Degree or equivalent.
- Must have experience in high-volume hotel business.
- Must be competent in culinary creativity as demonstrated by cooking test.
- Strong knowledge of food cost and inventories.
- Must possess the ability to handle busy hotel environments.
- Clear, concise written and verbal communication skills.
- Ability to handle stressful situations while maintaining a calm and welcoming demeanor.
- Strong organizational skills with the ability to multi-task and provide guest follow-up in a fast-paced environment.
- Must have the ability to delegate, effectively train, and coach a team with diverse talents.
- Must have a good understanding of cost control.
- Must have good knowledge of computers (i.e. Excel & Word).
- Must be a leader and a mentor.
- Maintain a professional business appearance, attitude, and performance.
- Must be able to work a flexible schedule, including nights, weekends, and holidays.
- Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
- Stand or walk for an extended period or for an entire work shift.
- Requires repetitive motion of arms, hands, and legs.
- Must have valid California Food Manager certification.
Compensation
The salary for this position is $125,000 to $145,000 annually, with a range that may fluctuate based on a candidate's qualifications and experience.
About Omni Hotels & Resorts
Omni Hotels & Resorts is a leading hospitality company that is committed to delivering exceptional guest experiences. We are an equal opportunity employer and welcome applications from qualified candidates.
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