Job Overview
Compensation
Type:
Salary
Rate:
Range $74,200.00 - $102,300.00
Benefits
competitive salary
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Career development opportunities
employee recognition programs
Job Description
The Omni Shoreham Hotel is a distinguished luxury hotel nestled in the heart of the Woodley Park neighborhood in Washington, DC. Known as a historic landmark, the hotel has proudly hosted numerous presidents, dignitaries, political events, and inaugural balls, making it a significant part of the nation's capital heritage. As a prominent member of the Omni Hotels & Resorts collection, the Omni Shoreham Hotel combines timeless elegance with modern amenities, offering guests an exceptional hospitality experience. The hotel is recognized not only for its stunning architecture and spacious accommodations but also for its commitment to fostering a rewarding work environment... Show More
Job Requirements
- Bachelor's degree or equivalent
- minimum 5 years experience in executive chef kitchen management in luxury hotel chain
- experience managing unionized staff
- hospitality experience
- experience in high volume hotel business
- ability to demonstrate culinary creativity
- knowledge of food cost and inventory management
- ability to manage stressful and busy work environment
- proficiency in computer skills such as Excel and Word
- strong communication skills
- ability to engage with guests and conduct meetings
- understanding of cost control
- leadership and mentoring capabilities
Job Qualifications
- Bachelor's degree or equivalent
- at least 5 years experience in an Executive Chef kitchen management role within a luxury hotel chain
- excellent knowledge of current culinary trends
- management experience in a unionized environment
- hospitality experience required
- experience in a high volume hotel business
- competency in culinary creativity demonstrated by cooking test
- strong knowledge of food cost and inventories
- ability to handle stressful and busy hotel environments
- proficiency in computers including Excel and Word
- clear and concise written and verbal communication skills
- comfortable speaking to guests and conducting meetings
- good understanding of cost control
- demonstrated leadership and mentoring skills
Job Duties
- assist the Director of Food & Beverage in budgeting including food cost and payroll
- control all overheads and achieve food cost budget
- agree on market potential for food outlets with other Food and Beverage managers
- plan and implement menu design in conjunction with Hotel Manager
- work with Hotel Manager on capital expenditure items for the food and beverage department
- ensure smooth and effective day-to-day operation and guest satisfaction
- maintain standards for purchasing and receiving items
- test and evaluate products for quality including yield and market price
- control requisitioning of food quantities by forecasting volume
- create recipes and production methods
- compile new banquet menus when required
- inspect all food service sections during service to ensure standards
- control equipment and schedule maintenance
- maintain knowledge of local and international market food trends
- monitor competitor's food production and offerings
- assist in promoting in-house sales activities such as culinary festivals and competitions
- plan, organize and control efficient use of food production staff
- interview and recruit kitchen staff with personnel
- oversee training and development of kitchen staff
- comply with state legislation including union labor agreements
- establish office procedures for menus, purchases and records
- perform all duties of a department manager
- participate in the food and beverage department task sheet
- conduct and attend department meetings
- perform other assigned duties
Job Location
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