Executive Chef

Omni Hotels & Spas•Fort Worth, TX

21d•Onsite

About The Position

Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Requirements

Bachelor’s Degree or Equivalent
At least 5 years experience in an Executive Chef kitchen management capacity
Excellent knowledge of current culinary trends
Experience in high volume hotel business
Competent in culinary creativity as demonstrated by cooking test
Strong knowledge of food cost and inventories
Ability to handle stressful and busy hotel environments
Good knowledge of computers (Excel & Word)
Clear, concise written and verbal communication skills
Comfortable speaking to guests and conducting meetings
Good understanding of cost control
Must be a leader and a mentor
Hotel business experience

Responsibilities

Assist the Food and Beverage Director in budgeting (food cost/payroll/etc.).
Control all overheads and achieve food cost budget, reporting all variances with reasons and recommendations.
Agree with other Food and Beverage Department managers on the market potential for food outlets relating to market competitors and product availability.
Plan and implement menu design, creating suitable dishes and passing standard recipes to the food & beverage controller for costing.
Work with the Food and Beverage Director on capital expenditure items for the food and beverage department.
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.
Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
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.
Inspect all food service sections during service time to ensure correct standards are maintained.
Responsible for control of equipment and scheduling maintenance.
Maintain 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 up-to-date knowledge of competitors' 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.
Be 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.
Perform all duties applicable to a department manager within the hotel.
Actively participate in the critical path task sheet for the food and beverage department.
Conduct/attend all required department meetings.