Barchetta Executive Chef

Omni Hotels & Resorts•Fort Lauderdale, FL

23h•Onsite

About The Position

The Barchetta Executive Chef will have overall responsibility for the efficient and effective running of the kitchen and food production outlet, ensuring operating costs are minimized. This role involves the execution of Barchetta's operations located in the Omni Fort Lauderdale and adherence to company policies and procedures, ensuring that all services provided achieve the established standards within agreed budgetary controls. The Executive Chef will advise the General Manager on all matters relating to the kitchen area and, in conjunction with the Food & Beverage Director and Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Requirements

Minimum 5–7 years of progressive culinary leadership experience in upscale, fine dining restaurant operation.
At least 2 years as Chef de Cuisine or Executive Sous Chef.
Strong knowledge of Italian regional cuisine and classic culinary techniques.
Extensive experience with premium steaks, seafood, handmade pasta, sauces, and high temperature grill cookery.
Proven culinary skills and ability to lead, develop, and motivate staff.
Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests.
Must be creative and up to speed on new concepts and food trends.
Must have basic mathematical skills and be able to create and understand financial reports.
Ensure that all health standards are consistently maintained.
Ensure all safety and security policies and procedures are followed.
Excellent written and verbal communication skills.
Ability to multi-task and work in a fast-paced environment.
Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
Must be proficient with computers.
Experience managing payroll and schedules required.
Serve Safe certified food manager.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Must be able to work a flexible schedule to include weekends and holidays.

Nice To Haves

Italian steakhouse experience preferred.
College education and/or culinary degree preferred.

Responsibilities

Assist the General Manager in budgeting, including food cost and payroll. Control all overheads and achieve food cost budget, reporting all variances with reasons and recommendations for remedial action.
Maintain excellence in premium steak preparation, dry-aging programs, seafood cookery, and traditional Italian culinary techniques.
Collaborate with other Food and Beverage Department managers on market potential for food outlets, considering market competitors and product availability.
Adhere to all Barchetta’s Standard Recipes and design daily features in conjunction with Barchetta’s standards, including creating suitable dishes and passing standard recipes to the General Manager for costing.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
Maintain control of the standards for purchasing and receiving items, working closely with the storeroom manager and food and beverage controller.
Test and evaluate products for quality, paying particular attention to yield, holding qualities, market price, and wastage usage of leftovers.
Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Create recipes and production methods.
Compile new banquet menus when required.
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, thereby maximizing sales opportunities in food outlets.
Maintain an up-to-date knowledge of competitor’s food production/offering.
Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties, and culinary competitions.
Plan, organize, and control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
Interview and recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.
Oversee the training and development of all kitchen staff by ensuring effective on and off-the-job training is carried out.
Establish effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing, and records.
Perform all duties applicable to a department manager within the hotel.
Conduct and attend all required department meetings.