Executive Chef – Banquets & Restaurant Operations

Omni Hotels & Resorts; New Orleans (LA); On-site; USD 90,000 - 130,000; Full time

Job summary

Omni Hotels & Resorts is seeking a seasoned Culinary Manager to lead the kitchen teams across restaurant and banquet operations. You will drive quality, efficiency, and consistency, ensuring Omni standards are met while managing costs and schedules.

The role requires strong leadership, menu development, and cross-department communication to deliver exceptional guest experiences and maintain high hygiene and safety practices.

Qualifications

• 2+ years culinary management experience preferred.
• Experience in upscale, full-service five-diamond kitchen preferred.
• ExcellentCustomer Service and admin experience preferred.

Responsibilities

• Manage daily production, preparation, and presentation for hotel restaurant and Banquets.
• Schedule, train, coach, and develop associates; ensure safety in the work environment.
• Monitor labor and food costs; prepare reports to meet budgets.
• Collaborate with Executive Chef on menu creation, costing, and implementation.
• Lead in multiple kitchens (Resort Outlets & Banquets) and ensure Passover notes are detailed.
• Communicate across departments and with guests during tastings and site visits.
• Meet deadlines; align staff with budget and business forecasts.
• Ensure sanitation, maintenance of facilities and equipment, and compliance with health codes.
• Advise executive chef on kitchen matters and maintain cleanliness and hygiene standards.
• Ensure guest satisfaction and maintain purchasing/receiving standards.
• Test and evaluate products for quality, yield, price, and waste.

Skills

Culinary management

Leadership

Customer service

Menu creation

Communication

Scheduling

Cost control

Sanitation

Food safety

Tech skills

Education

Culinary degree

College degree

Tools

Kronos

Birch Street

Medallia

Job description

Omni Hotels & Resorts is seeking a seasoned Culinary Manager to lead the kitchen teams across restaurant and banquet operations. You will drive quality, efficiency, and consistency, ensuring Omni standards are met while managing costs and schedules.

The role requires strong leadership, menu development, and cross-department communication to deliver exceptional guest experiences and maintain high hygiene and safety practices.