Executive Chef

About the position

The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork. Omni Royal Orleans' associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.

Responsibilities

• Lead with impact, overseeing daily kitchen operations and inspiring your team to consistently exceed guest expectations.
• Own the standards, executing Omni Hotels' policies and ensuring every plate reflects our commitment to quality and excellence.
• Drive profitability, maintaining tight budget controls without compromising creativity or flavor.
• Collaborate closely, advising the Food and Beverage Director on all things culinary and influencing the direction of our food and beverage experiences.
• Champion cleanliness and safety, partnering with the Executive Steward to maintain a spotless, safe, and high-performing kitchen environment.
• Partner with the Food & Beverage Director to build smart budgets, track performance, and report any variances with action-driven solutions.
• Collaborate with Food & Beverage leaders to stay ahead of the competition, identifying opportunities to make our outlets the first choice in the city.
• Dream up crave-worthy dishes and craft menu designs that balance creativity and cost-efficiency.
• Team up with the Food & Beverage Director to plan capital expenditures that will take our culinary operations to the next level.
• Drive daily excellence across all food service operations, ensuring every meal delivers on quality and consistency.
• Work hand-in-hand with the storeroom manager and food & beverage controller to maintain rigorous purchasing and receiving standards.
• Predict volume needs with precision to optimize production, minimize waste, and boost profitability.
• Develop signature recipes, cutting-edge production methods, and custom banquet menus.
• Constantly monitor food service during peak periods, ensuring impeccable standards and flawless presentation.
• Manage kitchen equipment assets, schedule proactive maintenance, and safeguard the tools that keep our culinary engine running.
• Maintain a pulse on both local and global food trends, creating dishes that excite today's guests.
• Keep a sharp eye on what others are serving and make sure we're doing it better.
• Support and promote in-house events like culinary festivals, chef features, and competitions.
• Strategically schedule and maximize staff productivity, keeping overtime under control.
• Interview and hire top culinary talent in partnership with HR and the Food & Beverage Director.
• Develop and implement on-the-job and formal training programs for the culinary team.
• Stay informed of state labor laws and HR best practices, keeping our kitchen operations compliant.
• Create and manage efficient office procedures for menus, purchasing, correspondence, records, and all culinary documentation.
• Embrace all duties expected of a department manager, including active participation in key hotel initiatives.
• Stay engaged in Food & Beverage department initiatives, task forces, and meetings.

Requirements

• Bachelor's degree or equivalent experience backed by serious kitchen leadership chops.
• 5+ years leading in an Executive Chef role, with a proven ability to manage, mentor, and inspire culinary teams.
• Solid background in high-volume hotel operations.
• Culinary creativity demonstrated through a hands-on cooking test.
• Deep understanding of food costing, inventory control, and driving profitability.
• Ability to thrive in a fast-paced, high-energy environment.
• Comfortable navigating Excel, Word, and kitchen management systems.
• Clear, confident communicator in writing and in person.
• Comfortable connecting with guests and making every interaction memorable.
• Strong background in hotel business operations.