Executive Chef

Omni Hotels & Resorts; Washington (District of Columbia); On-site; USD 90,000 - 120,000; Full time

Job summary

Omni Hotels & Resorts is seeking an Executive Chef to lead all kitchen operations across multiple outlets. You will manage food & beverage programming, menu design, costing, and day-to-day kitchen performance to maximize guest satisfaction and profitability.

The role requires strong leadership, culinary creativity, and expertise in food cost, inventory, and team development within a high-volume hotel environment.

Qualifications

• 5+ years in executive chef kitchen management with current culinary trends.
• Bachelor’s Degree or Equivalent in Culinary Arts or related field.
• Union environment experience preferred.

Responsibilities

• Assist hotel management with budgeting including food cost and payroll.
• Control overheads and food cost budget; report variances with action plans.
• Collaborate with F&B managers on market potential for outlets and product availability.
• Plan and implement menus; pass standards recipes to F&B controller for costing.
• Ensure guest satisfaction through smooth daily operations in all kitchens.
• Maintain purchasing/receiving standards with finance and purchasing teams.
• Test products for quality, tracking yield, price, and waste of leftovers.
• Forecast food quantities to maximize profitability and avoid over/under production.
• Inspect all service areas to maintain standards during service.
• Oversee equipment control and maintenance scheduling.
• Stay current on market trends to develop appealing menu items and offerings.
• Promote in-house sales activities such as culinary festivals and chef specialties.
• Organize staffing, scheduling, and overtime to optimize production.

Skills

Kitchen leadership

Cost control

Staff mentorship

Food cost analytics

Education

Bachelor’s Degree or Equivalent

Job description

Executive Chef

Overview

The executive chef embraces the local food scene and creates a memorable dining experience for guests of the hotel. As the leader of the food & beverage programming at the hotel, the executive chef is responsible for managing all aspects of the kitchen for multiple unique dining outlets.

Responsibilities

• Assist the hotel manager 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.
• Collaborate 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 thehotel general manager, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• Work closely with the purchasing manager and hotel finance team to establish and maintain control of the standards for purchasing and receiving items.
• Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
• Constantly inspectallfood service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• 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 and 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.
• Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
• Interview/recruit suitable staff for the operation, in conjunction with director of operations, personnel and thehotel general manager.
• Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.
• Stay aware of state legislation in employment and industrial relations.
• Establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.
• Perform all duties applicable to a department manager within the hotel.
• Actively participate in the critical path task sheet for the food and beverage department.
• 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.
• Bachelor’s Degree or Equivalent.
• Union environment experience preferred.
• Experience in high volume hotel business, preferred.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Candidate must have good knowledge of computers (i.e.: Excel & Word).
• Clear, concise written and verbal communication skills.
• Candidate must be comfortable speaking to guests and conducting meetings.
• Candidate must be a leader and a mentor.