Omni Hotels

F&B Administration - Executive Chef

Omni Hotels • $100K — $120K *
New York, NY 10025In-Person
Food & Beverages
5 - 7 years of experience
Today
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Job Overview by Ladders

Qualifications

  • 5+ years in Executive Chef kitchen management
  • Strong knowledge of current culinary trends
  • Proficiency in culinary creativity, verified by cooking test
  • Expertise in food cost and inventory management
  • Ability to thrive in high-stress, busy environments
  • Proficient in Microsoft Excel and Word
  • Strong written and verbal communication skills
  • Comfortable leading meetings and interacting with guests
  • Experience in hotel business operations
  • Flexible schedule for nights, weekends, and holidays

Responsibilities

  • Assist in budgeting and control overheads to meet food cost targets
  • Collaborate with food and beverage managers on market strategies
  • Plan and implement menu design with the hotel management team
  • Manage capital expenditure items for the food and beverage department
  • Ensure guest satisfaction through effective daily operations
  • Maintain purchasing and receiving standards
  • Forecast food quantities to maximize profitability and minimize waste
  • Create recipes and methods for food production
  • Involve in menu compilation for various dining services
  • Monitor food service sections for quality standards
  • Oversee kitchen equipment maintenance and scheduling
  • Stay updated on market trends for menu development
  • Promote in-house sales activities like culinary events
  • Organize and manage kitchen staff effectively, including scheduling
  • Recruit suitable staff in cooperation with hotel management
  • Facilitate training and development for kitchen personnel
  • Understand current state legislation on employment and industry relations
  • Establish efficient administrative procedures for menu and purchase management
  • Participate actively in department meetings

Benefits

  • Health, dental, and vision insurance
  • Paid time off and holiday pay
  • Retirement savings plan options
  • Employee discounts on hotel services
  • Professional development and culinary training opportunities
  • Flexible working hours
  • Opportunities for culinary competitions and events
Full Job Description
Overview:

Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. 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. To advise the hotel general manager and director of operations on all matters relating to the kitchen area. To ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Responsibilities:
  • To assist the hotel director of operations and, at times, 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.
  • 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 hotel general manager and director of operations, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
  • To work with the hotel general manager and 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 hotel finance team 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 assist the sous chefs in compiling new restaurant, in room dining and 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 director of operations, personnel and the hotel general manager.
  • 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 actively participate in the critical path task sheet for the food and beverage department.
  • To conduct/attend all required department meetings.

Qualifications:
  • 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 as demonstrated by cooking test.
  • With strong knowledge of food cost and inventories.
  • Must possess the ability to handle stressful and busy hotel.
  • Candidate must have good knowledge of computers (i.e: Excel & Word).
  • Clear, concise written and verbal communication skills.
  • Candidate must be comfortable to speak to guests and conduct meetings.
  • Must have a good understanding of cost control.
  • Candidate must be a leader and a mentor.
  • Candidate will need to have hotel business experience.
  • Must have a flexible schedule to include working nights, 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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