Executive Chef

Responsibilities

• 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.
• To 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.
• 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.
• To constantly inspect all food service sections during service time to ensure that the correct standards are maintained!!!
• To control equipment and schedule 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.
• 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.
• 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.
• 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 actively participate in the critical path task sheet for the food and beverage department.
• To conduct/attend all required department meetings.

  Qualifications

  • A Bachelor’s Degree or Equivalent
  • Candidate must have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.
  • Candidate must have experience in high volume hotel business.
  • Candidate must be competent in culinary creativity as demonstrated by cooking test.
  • Candidate must possess the ability to handle stressful and busy hotel.
  • Candidate must have good knowledge of computers (i.e: Excel & Word).
  • Candidate must be comfortable to speak to guests and conduct meeting.
  • Candidate must have a good understanding of cost control.
  • Candidate must be a leader and a mentor.
  • Candidate will need to have hotel business experience.

    Benefits

    • Medical, Dental, Vision and other healthcare benefits
    • Paid Maternity Leave
    • Pre-Tax Commuter Program
    • 401k
    • Select Paid Holidays and Paid Leave Accrual
    • Discounts at the restaurant
    • Use of hotel fitness center
    • Discounted parking options
    • Discounted rates at other Omni properties
    • Corporate discounts
    • Continued education opportunities
    • Additional associate benefits offered