Executive Chef

Norman, OK, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $66,400.00 - $91,500.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

fitness center access

Job Description

Omni Oklahoma City Hotel is a premier 605-room luxury hotel located in the heart of downtown Oklahoma City. Adjacent to the Paycom Center, home of the OKC Thunder, and near the Oklahoma Convention Center, the hotel offers guests unparalleled access to some of the city's most vibrant attractions. The hotel enjoys a prime location opposite the expansive 70-acre Scissortail Park, providing guests with a balance of urban excitement and serene outdoor spaces. Among its standout amenities are the luxurious Mokara Spa, six diverse food and beverage outlets, an impressive 76,000 square feet of meeting and event space, a retail outlet, a state-of-the-art fitness center, and a rooftop pool with breathtaking views. This establishment is renowned for its exceptional service and dedication to creating memorable guest experiences, underscoring its status as a leading destination in the region.

Within this dynamic environment, the role of Executive Chef is both prestigious and pivotal. The Executive Chef at Omni Oklahoma City Hotel is entrusted with leading the culinary vision and food and beverage operations across multiple distinctive dining outlets. This role requires an individual who embraces the local food scene, crafting innovative and memorable dining experiences that delight both guests and locals alike. The Executive Chef collaborates closely with hotel management to develop and implement strategic budgeting for food costs and payroll, ensuring optimal profitability and cost control. This position demands oversight of all kitchen operations, from menu planning to purchasing, quality control, staff management, and compliance with legislative requirements. The Executive Chef also acts as a leader and mentor, fostering a positive and productive work atmosphere while ensuring that kitchen staff receive thorough training and development.

The role is designed for a professional with a deep passion for culinary excellence, adept at managing a high-volume kitchen environment typical of large hotel operations. The Executive Chef contributes to marketing efforts through participation in culinary festivals and promotional activities that highlight the hotel's gastronomic offerings. Furthermore, this role requires a forward-thinking approach, staying informed about local and international market trends and competitors’ food products to continually innovate and maximize sales opportunities. The Executive Chef must also maintain detailed office procedures for menus and purchasing, emphasizing order and efficiency within the department.

Job Requirements

Minimum 5 years experience in executive chef kitchen management
bachelor’s degree or equivalent
prior experience in high volume hotel operations preferred
competency in culinary creativity proven by cooking test
strong knowledge of food cost control and inventories
ability to perform under stress in busy hotel environment
proficiency with computer applications Excel and Word
excellent verbal and written communication skills
Serve Safe certified food manager
ability to engage with guests and conduct meetings
leadership and mentorship capabilities

Job Qualifications

Minimum 5 years experience in an executive chef kitchen management role
bachelor’s degree or equivalent
experience in high volume hotel business preferred
competency in culinary creativity demonstrated by cooking test
strong knowledge of food cost and inventories
ability to handle stressful and busy hotel operations
good computer skills including Excel and Word
clear and concise written and verbal communication skills
Serve Safe certified food manager
comfortable speaking to guests and conducting meetings
strong leadership and mentoring skills

Job Duties

Assist hotel manager and general manager in budgeting including food cost and payroll
control all overheads and achieve food cost budget while reporting variances with recommendations
collaborate with food and beverage managers on market potential and competitor analysis
plan and implement menu design with the general manager
ensure guest satisfaction with smooth daily operations
coordinate purchasing and receiving standards with purchasing manager and finance team
test and evaluate product quality focusing on yield, holding qualities, pricing, and wastage
control food quantity requisitioning by forecasting volume
inspect all food service sections to maintain standards
manage equipment control and maintenance scheduling
stay updated on local and international market trends to maximize sales opportunities
assist in promoting in-house sales activities such as culinary festivals and competitions
plan, organize, and control food production staff utilization including scheduling and overtime control
recruit suitable staff in coordination with director of operations, personnel, and general manager
oversee training and development of kitchen staff
stay aware of employment and industrial relations legislation
establish efficient office procedures for menus, purchase requirements, correspondence, and records
perform department manager duties
participate in critical path task sheet for food and beverage department
conduct and attend all required department meetings