Corporate Executive Chef

Omni Hotels & Resorts • Dallas, TX

108d

About The Position

The Corporate Executive Chef will serve as the right hand to the Head of Culinary, helping lead, inspire, and elevate Omni’s culinary program across the brand. This individual will focus on driving operational excellence, innovation, profitability, and guest satisfaction. Acting as a key strategic partner and operator, this role will support property-level chefs, promote consistency, and help strengthen Omni’s culinary identity through mentorship, training, and execution of brand initiatives. This position is heavily preferred to be located in Dallas, TX at the Corporate Office but does require heavy amount of travel.

Requirements

• Proven experience as an Executive Chef, Corporate Chef, or Multi-Property Leader.
• Track record of driving profitability, innovation, and high-quality food experiences.
• Skilled in building teams, training, and mentoring talent at all levels.
• Strong understanding of cost control, kitchen systems, and operational execution.
• Exceptional communication, collaboration, and leadership presence.
• Willingness to travel regularly to hotels and resorts across the Omni portfolio.

Nice To Haves

• Hands-on Chef who leads by example.
• Expert Cook.
• Understands the modern kitchen and what kitchen culture means.
• Deep passion for culinary excellence, guest satisfaction, and team development.
• Up to date on trends and industry innovation.
• Adaptable, solutions-oriented, and able to prioritize in a fast-moving environment.

Responsibilities

• Support the Head of Culinary and VP of F&B to help Elevate Omni’s culinary standards and drive brand consistency.
• Support operational execution with a focus on profitability and performance.
• Promote culinary innovation and forward-thinking food & beverage concepts.
• Lead property-level engagement, support new openings, and optimize struggling hotels.
• Help build a robust culinary pipeline by developing future leaders and teams.
• Conduct 3-day operational audits at underperforming hotels.
• Lead action planning and hands-on support for improvement.
• Evaluate buffets, restaurant services, and banquet execution for quality and consistency.
• Support staffing, recruitment, and onboarding programs.
• Strengthen Executive Chef onboarding to reduce turnover.
• Promote team morale through daily engagement, culture discussions, and check-ins.
• Partner with Head of Culinary and HR to lead recruiting strategies.
• Standardize F&B safety and cleanliness protocols across the brand.
• Provide field support for properties with low food safety audit scores.
• Collaborate with Head of Culinary to develop seasonal menus and LTOs.
• Review and refine brand standards; promote house-made approaches where feasible.
• Conduct live training and cooking demos.
• Lead pilot testing of new food and beverage items before national rollouts.
• Provide task force support for new hotel openings and renovations.
• Conduct deep-dive diagnostics at struggling properties.
• Standardize onboarding and orientation programs for new leaders.
• Identify high-potential individuals for growth and advancement.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Number of Employees: 5,001-10,000 employees