Omni Hotels

Barchetta Executive Chef

Omni Hotels • $75K — $95K *
Fort Lauderdale, FL 33311In-Person
Hospitality & Recreation
5 - 7 years of experience
Today
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Job Overview by Ladders

Qualifications

  • 5-7 years of culinary leadership experience in upscale restaurants; Italian steakhouse preferred.
  • 2+ years as Chef de Cuisine or Executive Sous Chef.
  • Strong expertise in Italian cuisine and classic culinary techniques.
  • Experience with premium steaks, seafood, handmade pasta, and high-temperature grilling.
  • Proven ability to lead and motivate kitchen staff.

Responsibilities

  • Assist General Manager with budgeting and control overhead costs.
  • Maintain excellence in premium steak and seafood preparation.
  • Collaborate with Food & Beverage Department managers on market trends.
  • Adhere to Barchetta's standard recipes and create daily features.
  • Ensure high guest satisfaction through effective kitchen operation.
  • Control standards for purchasing and receiving food items.
  • Forecast food quantities to maximize profitability.

Benefits

  • Supportive management structure with career advancement opportunities.
  • Opportunity to showcase culinary creativity and innovations.
  • Involvement in culinary events and promotions.
  • Training and development programs for kitchen staff.
  • Flexible scheduling to accommodate personal commitments.
Full Job Description
JOB PURPOSE: Overall responsibility for the efficient and effective running of the kitchen and food production outlet, ensuring operating costs are minimized. The execution of Barchetta located in the Omni Fort Lauderdale and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the General Manager on all matters relating to the kitchen area. In conjunction with the Food & Beverage Director, Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

ESSENTIAL JOB FUNCTIONS:
  • To assist the General Manager in budgeting i.e. food cost/payroll/etc. When agreed, 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.
  • Maintain excellence in premium steak preparation, dry-aging programs, seafood cookery, and traditional Italian culinary techniques.
  • 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.
  • In conjunction with the General Manager, adhere to all Barchetta's Standard Recipes and design the daily features in conjunction with the Barchetta's standards, including design, creating suitable dishes and passing standards recipes to the General Manager for costing.
  • 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 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.
  • 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 competitor's food production/offering.
  • 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 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.


QUALIFICATIONS:
  • Minimum 5-7 years of progressive culinary leadership experience in upscale, fine dining restaurant operation; Italian steakhouse experience preferred.
  • At least 2 years as Chef de Cuisine or Executive Sous Chef.
  • Strong knowledge of Italian regional cuisine and classic culinary techniques.
  • Extensive experience with premium steaks, seafood, handmade pasta, sauces, and high temperature grill cookery.
  • Must have proven culinary skills and must be able to lead, develop, and motivate staff.
  • Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
  • Must be creative and up to speed on new concepts and food trends.
  • Must have basic mathematical skills and be able to create and understand financial reports.
  • Ensure that all health standards are consistently maintained.
  • Ensure all safety and security policies and procedures are followed.
  • Excellent written and verbal communication skills.
  • Ability to multi-task and work in fast paced environment.
  • Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
  • Must be proficient with computers.
  • Experience managing payroll and schedules required.
  • College education and/or culinary degree preferred.
  • Serve Safe certified food manager.
  • Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
  • Must be able to work a flexible schedule to include weekends and holidays.

About Omni Hotels

Omni Hotels & Resorts is an American privately held, international luxury hotel company based in Dallas, Texas. The company was founded in 1958 as Dunfey Hotels, and operates 60 properties in the United States, Canada, and Mexico, totaling over 20,000 rooms and employing more than 23,000 people. The company is owned by Robert Rowling's TRT Holdings, who bought the company in 1996 from World International Holdings, Ltd. (WORLDHOTELS).
Learn more about Omni Hotels
Size
17,600 employees
Industry
Hospitality & Recreation
Founded
1983
* Ladders Estimates

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