Executive Chef

Omni Hotels & Resorts•Chicago, IL

3d•$106,600 - $129,000•Onsite

About The Position

Omni Chicago Hotel is seeking an Executive Chef to oversee the kitchen and food production outlets, ensuring efficient operations and minimized costs. This role involves executing Omni Hotel and company policies, maintaining high standards of service within budgetary controls, and advising the Food and Beverage Director on kitchen matters. Collaboration with the Executive Steward is essential for maintaining cleanliness and hygiene standards throughout the kitchen.

Requirements

Bachelor’s Degree or Equivalent
At least 5 years of 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 (i.e: 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, including food cost and payroll, and control overheads to achieve food cost budgets.
Report all budget variances with reasons and recommendations for remedial action.
Collaborate with other Food and Beverage Department managers to assess market potential for food outlets based on market competitors and product availability.
Plan and implement menu design, creating suitable dishes and providing standard recipes for costing.
Work with the Food and Beverage Director on capital expenditure items for the food and beverage department.
Ensure guest satisfaction through the smooth and effective day-to-day operation of the kitchen.
Maintain control of purchasing and receiving standards.
Work closely with the storeroom manager and food and beverage controller to establish and maintain purchasing and receiving standards.
Test and evaluate products for quality, paying 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 and maximize sales opportunities.
Maintain up-to-date knowledge of competitors' food production and offerings.
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, including scheduling and controlling overtime.
Interview and recruit suitable staff in conjunction with personnel and the Food and Beverage Director.
Oversee the training and development of all kitchen staff by ensuring effective on-the-job and off-the-job training.
Be aware of state legislation in employment and industrial relations.
Establish effective and efficient office procedures for 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 and attend all required department meetings.