Executive Chef
Executive Chef
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Job Description
Overview
A substantial part of the 200-acre Viking Lakes mixed-use development this destination is home to the Minnesota Vikings headquarters Twin Cities Orthopedics Performance Center and TCO Stadium. The location is easily accessible from downtown Minneapolis and St. Paul the Mall of America and airport with additional uses for the planned development to include corporate offices retail restaurants and entertainment.
The 320-room luxury hotel features more than 35000 square feet of indoor and outdoor meeting and pre-function space including a 7500-square-foot ballroom a 4410-square-foot event center and six two-story hospitality lounges for groups and meeting planners to utilize. From small board meetings conferences and large galas or special events to Sunday football tailgates and more the Omni Viking Lakes Hotel accommodates groups of all sizes with its robust meetings offerings multiple food and beverage venues a signature spa and state-of-the-art fitness facilities.
Job Description
Overall responsibility for the efficient andeffective running of the kitchen and food production outlets ensuring operatingcosts are minimized. Responsible for the execution of all Omni Hotel andcompany policies/procedures ensuring that all services provided achieve theestablished standards within the agreed budgetary controls. To advise the Food and Beverage Director onall matters relating to the kitchen area. In conjunction with the Executive Steward ensure a high standard ofcleanliness and hygienic practice throughout the kitchen.
Responsibilities
- To assist the Food and Beverage Director 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.
- Agree 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 the Food and Beverage Director plan and implement menu design creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
- To work with the Food and Beverage Director with capital expenditure items for the food and beverage department.
- Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
- To maintain control of the standards for purchasing and receiving items.
- 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.
- To control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
- To create recipes and production methods.
- To compile new banquet menus when required.
- 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.
- To 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
- Maintain an up-to-date knowledge of competitors food production/offering.
- Assist in the promotion of in house sales activities such as culinary festivals chef specialties and culinary competitions.
- To plan/organize/control the efficient and effective utilization of all food production staff especially in scheduling and controlling overtime!!!
- To interview/recruit suitable staff for the operation in conjunction with personnel and the food and beverage director.
- To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out!
- Be aware of state legislation in employment and industrial relations.
- To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.
- To perform all duties applicable to a department manager within the hotel.
- To actively participate in the critical path task sheet for the food and beverage department.
- To conduct/attend all required department meetings.
Qualifications
- Bachelors Degree highly preferred but not required
- Candidate must have at least 5 years experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.
- Must have experience in high volume hotel business.
- Must be competent in culinary creativity as demonstrated by cooking test.
- With strong knowledge of food cost and inventories.
- Must possess the ability to handle stressful and busy hotel.
- Candidate must have good knowledge of computers (i.e: Excel & Word).
- Clear concise written and verbal communication skills.
- Candidate must be comfortable to speak to guests and conduct meeting.
- Must have a good understanding of cost control.
- Candidate must be a leader and a mentor.
- Candidate will need to have hotel business experience.
Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Posterand the following link is theOFCCPs Pay Transparency Nondiscrimination policy statement
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position please send an email to.
Employment Type
Unclear
