Executive Chef

Omni Hotels & Resorts•San Diego, CA

12h•$110,000 - $125,000

About The Position

Be a key part of the leadership team driving operational excellence for Omni Hotels & Resorts – a luxury hotel brand known for its outstanding cuisine, award-winning service and vibrant culture. The Executive Chef is responsible for ensuring a sensational culinary experience for our clientele and associates at the Omni San Diego Hotel. This role ensures guests have an exceptional culinary experience by developing a modern and contemporary approach to culinary that meets the needs of the present-day traveler while also differentiating the Omni brand. For this key leadership position, we are open to considering all candidates, including those currently residing outside the United States. The position includes oversight of all food production for significant Banquet and Catering functions, Outlets, VIP welcome activations and amenities, our associate cafeteria, and oversight of the Stewarding team. This dynamic and inventive environment requires a leader who has exceptional skills in menu creation, organization, inter-departmental collaboration, creativity, food cost management, health and safety codes, and employee relations. The Executive Chef is 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. He/she will also ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Requirements

Minimum 10 years in hotel culinary operations
Must have experience in menu planning, purchasing, managing the kitchen staff and inventory
Must be able to attain a valid San Diego County Food Handler certification or Serve-Safe Certification upon hire
Candidate must have at least 5 years’ experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends
Must be competent in culinary creativity and client relations as demonstrated by a tasting
Strong knowledge of food cost and inventories
Candidate must have good knowledge of computers (i.e: Excel & Word)
Clear, concise written and verbal communication skills
Ability to teach associates importance of, and how to interact with, internal/external guests and professionally solve challenges
Ensure all safety and security policies are followed
Experience managing payroll, operating within budgeted guidelines

Nice To Haves

Bachelor’s Degree or equivalent preferred
Certification of apprenticeship program or Culinary certification preferred

Responsibilities

To assist the Director of Food & Beverage in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the coming year/report all variances from actual budget with the reasons and recommendations for corrective action
Work with other Food and Beverage Department managers to assess the market potential for food outlets relating to the market competitors and the availability of the product
In conjunction with the Director of Operations, plan and implement menu design, creating suitable dishes and passing standards recipes with costing
To work with the Director of Operations with capital expenditure items for the food and beverage department
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation
To maintain control of the standards for purchasing and receiving items
Work closely with the Shipping and Receiving Supervisor to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers
To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production
To create recipes and production methods
To compile new banquet, catering, wedding, and outlet menus
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained
Responsible for control of equipment and scheduling maintenance
To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets
Maintain an up-to-date knowledge of competitors food production/offering
Assist in the promotion of in-house sales activities, such as lobby activations, site inspection WOWs, chef specialties, culinary competitions, etc.
To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime
To interview/recruit suitable staff for the operation, in conjunction with Associate Services (HR) and the Director of Operations
To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out
Be aware of state legislation in employment and industrial relations
To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records
To perform all duties applicable to a department manager within the hotel
To conduct/attend all required department meetings
Responsible for all scheduling, purchasing, quality control and associate development in all areas of kitchen
Daily follow up on all product freshness, rotation and development.
Communicate all safety and sanitation policies through daily dialogue with all hourly staff
Develop and challenge existing processes of standardization with focus on innovation, expense control, and quality