Chef de Cuisine

Omni Hotels & Spas • New Orleans, LA

1d

About The Position

The Chef de Cuisine leads the culinary team across banquet and restaurant operations and is responsible for the efficient and effective operation of the kitchens and food production. The role manages daily food production, preparation, and presentation to ensure consistent quality and compliance with Omni standards, while supporting guest satisfaction and the resort’s food quality goals.

The Chef de Cuisine manages kitchen associates, including scheduling, training, development, coaching, performance reviews, recruiting, retention, and motivation, and helps maintain a safe work environment. The role monitors food service during service, oversees labor and food costs, prepares reports and schedules, and works with the Resort Executive Chef on menu creation, costing, and implementation. It may require stepping into leadership or support roles across multiple resort kitchens and participating in guest-facing meetings, tastings, and site visits.

The position oversees kitchen sanitation, maintenance, equipment condition, and walk-in cooler upkeep; supports compliance with EcoSure and health-code standards; and works with storeroom and food-and-beverage control staff on purchasing and receiving standards. The Chef de Cuisine also evaluates products for quality, yield, holding characteristics, market price, and waste, communicates operational expectations, and performs other job-related duties as assigned.

Requirements

• At least 2 years of previous culinary management experience.
• Knowledge of Microsoft Word, Excel, and Delphi or similar programs.
• Ability to use a computer to access Kronos, Birch Street, and Medallia.
• ServSafe certified food manager credential or applicable food safety certifications.
• Clear, positive, energetic written and verbal communication skills.
• Excellent organizational skills.
• Ability to work a flexible schedule that includes nights, weekends, and holidays.
• Ability to interact with guests during tastings and special events.
• Creativity in menu development while maintaining the bottom line.

Nice To Haves

• Prior experience in an upscale, full-service five-diamond kitchen.
• Prior administrative experience.
• College education and/or a culinary degree.

Responsibilities

• Manage daily production, preparation, and presentation of food for the hotel restaurant and banquet operations in accordance with Omni standards.
• Manage associates, including scheduling, training, development, coaching and counseling, performance reviews, recruiting, retention, and motivation.
• Maintain a safe work environment for associates.
• Inspect food service sections during service to ensure standards are maintained.
• Monitor and control labor and food costs, and prepare reports, charts, and schedules to meet or exceed budgets while maintaining or improving quality.
• Work with the Resort Executive Chef on menu creation, costing, and implementation.
• Lead or assist in leadership roles across multiple resort kitchens, including resort outlets and banquets.
• Prepare thorough and detailed pass-over notes and communicate effectively across departments and roles, including in guest-facing meetings, tastings, and site visits.
• Meet departmental deadlines and keep hourly staff informed about important dates and resort events.
• Schedule staff according to budget and business forecasts, and assist with monthly P&L critiques based on business levels.
• Direct sanitation and maintenance of kitchen facilities and equipment, and ensure equipment is in good working order.
• Maintain walk-in coolers, including food rotation and cleanliness.
• Advise the Resort Executive Chef on kitchen matters and maintain high standards of cleanliness and hygienic practices.
• Support smooth day-to-day operations and guest satisfaction.
• Maintain purchasing and receiving standards in coordination with the storeroom manager and food and beverage controller.
• Test and evaluate products for quality, yield, holding characteristics, market price, and waste, including use of leftovers.
• Ensure staff understand and follow expectations and guidelines.
• Provide support and leadership to achieve the Medallia food quality score.
• Check and control kitchen staff sign-in and sign-out procedures.
• Perform other job-related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed