Executive Chef

Omni Houston Hotel Discover a luxurious oasis at the Omni Houston Hotel. Situated on impeccably manicured grounds, the Omni Houston features the finest in Houston accommodations with sensational views of Downtown Houston and the beautiful resort-style pool area. The Omni Houston Hotel is centrally located in the prestigious Uptown Post Oak/Galleria area and is just minutes from all the excitement that Houston, has to offer.

The Omni Houston Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training, and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude, and empowerment day in and day out. If you are a friendly, motivated person with a passion to serve others, the Omni Houston Hotel may be your perfect match.

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 Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster . Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.

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: applicationassistance@omnihotels.com .