Executive Chef - F&B Operations & Cost Control

Omni Hotels & Resorts; New York (NY); On-site; USD 90,000 - 150,000; Full time

Job summary

Omni Hotels & Resorts in New York seeks an experienced Executive Chef to lead kitchen operations, oversee food production outlets, and maintain high standards of quality, hygiene, and guest satisfaction within budgetary controls.

You will collaborate with the director of operations and hotel management on menu design, cost control, staffing, training, and promotional culinary events, while staying current with market trends and ensuring effective costing and waste management.

Qualifications

• At least 5 years’ experience in an Executive Chef kitchen management capacity.
• Excellent knowledge of current culinary trends.
• Competent in culinary creativity (cooking test).
• Strong knowledge of food cost and inventories.
• Ability to handle stressful and busy hotel.
• Good knowledge of computers (Excel & Word).

Responsibilities

• Assist director of operations with budgeting and cost control.
• Plan menu design and costing with F&B controller.
• Forecast and control food quantities to maximize profitability.
• Oversee training and development of kitchen staff.
• Ensure high standards of cleanliness and food safety.
• Recruit suitable staff with director of operations.

Skills

Executive kitchen leadership

Cost control

Menu design

Staff scheduling

Vendor relations

Tools

Excel

Word

Job description

Omni Hotels & Resorts in New York seeks an experienced Executive Chef to lead kitchen operations, oversee food production outlets, and maintain high standards of quality, hygiene, and guest satisfaction within budgetary controls.

You will collaborate with the director of operations and hotel management on menu design, cost control, staffing, training, and promotional culinary events, while staying current with market trends and ensuring effective costing and waste management.