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Open nowPosted 84 days ago

Executive Chef

Omni Hotels & Resorts1,244 open roles

Where
Omni Houston Hotel, Four Riverway, Houston, Texas, United States of America
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Your applicationOpen nowExecutive ChefOmni Hotels & Resorts · Omni Houston Hotel, Four Riverway, Houston, Texas, United States of America

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Omni Hotels & Resorts's own form.

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market. Omni Hotels & Resorts postings stay open a median of 19 days.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 57.8%60 days
This job: posted 84 days ago

Omni Hotels & Resorts median: 19 days open

The posting

Position Overview: The Executive Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Will report to the Director of Food and Beverage in the coordination of all food operations, to assist in purchasing, receiving, storage, preparation, and presentation of fresh food, along with promoting the Omni legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental policies and procedures. Key Responsibilities:

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. Oversee 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. To control physical area where food preparation occurs. Oversee all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. Work closely with the storeroom manager and food and beverage controller 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. 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. Participates in innovation of cuisine with food trends and teaching techniques onward.

Qualifications:

Customer Service, prior admin experience preferred. Adapt to change quickly while keeping organized and professional at all times. Able to work a flexible schedule as needed, to include early mornings, evenings, weekends, and holidays. Reports to work at scheduled time, neatly groomed and following company dress code policy. Associates degree or higher preferred in Culinary Arts. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills. Minimum 5 years as an Executive Sous Chef, Chef de Cuisine or Sous Chef level management position of a 4 star establishment or higher, preferable hotel experience. Restaurant experience preferred, which includes server training, tastings and chef dinners. Serve Safe certified food manager

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