Executive Chef

Bardessono; Omaha (NE); On-site; USD 70,000 - 100,000; Full time

Job summary

Omaha Marriott seeks an experienced Executive Chef to lead and inspire the culinary team across restaurant and banquet operations. You will design menus, create recipes, and ensure superior food quality and presentation in a fast‑paced hotel kitchen.

The role emphasizes strong leadership, adherence to safety standards, and managing food costs while delivering exceptional guest experiences. On‑site duties include varied scheduling including nights and weekends.

Qualifications

• Minimum 3 years' experience as Executive Chef with menu design and recipe creation.
• Knowledge of food handling laws and regulations at all levels.
• Strong work ethic and team spirit.

Responsibilities

• Supervise, guide and train kitchen staff for quality food production for restaurants and banquets.
• Schedule, evaluate and direct kitchen personnel, including sanitation and cafeteria operations.
• Ensure inventory of supplies and materials for associates.
• Set and review performance standards in food prep, purchasing and production.
• Maintain sanitation, cleanliness and organization in food/beverage areas.
• Monitor cost goals in food cost, labor and related expenses.

Skills

Executive Chef

Menu design

Recipe creation

Food safety

Team leadership

Education

Culinary degree

Job description

Welcome to the newly renovated Omaha Marriott located in the affluent Regency Business Park at the intersection of Interstate 680 and West Dodge Road. Our Heartwood Restaurant & Lounge offers breakfast, lunch and dinner. Nearby businesses include: TD Ameritrade, HDR, West Corp., Jet Linx, Citigroup, PWC, NTT, Cox Media, First Data, UNO.

Job Description

What you will be doing

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Requirements

What we are looking for

• Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation.
• Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
• High work ethic and self-initiative
• May be required to work varying schedules to include nights, weekends, and holidays
  Someone who enjoys working as and being part of a team that provides great experiences for our guests!

Status

Full-time

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