Executive Chef

Executive Chef

Position: Executive Chef
Department: Culinary
Purpose: Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.
Reports to: Food and Beverage Director

Financial Essential Functions

• To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc..
  
• To control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
  
• To agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
  
• To plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
  
• To work with the Food and Beverage Director with capital expenditure items for the food and beverage department.

Product Control

• To maintain control of the standards for purchasing and receiving items.
  
• To work closely with the storeroom manager and food and beverage controller 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 menus when required.

Marketing

• 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.
  
• To maintain an up-to-date knowledge of competitors food production/offering.
  
• To assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.

Staffing

• 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 personnel and the food and beverage director.
  
• To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out!
  
• To be aware of state legislation in employment and industrial relations.

Executive Duties

• To perform all duties applicable to a department manager within the hotel.
  
• To actively participate in the critical path task sheet for the food and beverage department.
  
• To conduct/attend all required department meetings.

Hotel Specific Essential Functions

• To use computer to access Kronos, Birch Street and Medallia.
  
• To interact with guests during tastings and special events.
  
• To be creative in creating menus while maintaining bottom line.

Tools And Equipment

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
  
• Oven, grill/stove burners, microwave appliances

Working Environment

• Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
  
• Exposure to Food and Beverage hazardous cleaning chemicals.
  
• Exposure to food items and beverages.

Omni Hotels & Resorts

• Is An Equal Opportunity/AA/Disability/Veteran Employer.
  
• The EEO Is The Law Poster Is Available Using The Following Link EEOC is the Law Poster.
  
• Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.