Executive Chef

Omaha, NE, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Meals

Professional Development

performance bonuses

Job Description

Magnolia is an esteemed hospitality establishment known for its commitment to delivering exceptional culinary experiences and outstanding food service operations across its property. Renowned for its innovative approach to menu development and culinary excellence, Magnolia caters to a diverse clientele through a variety of dining venues including main dining rooms, room service, banquets, catering, themed and special events, and employee meals. With a strong focus on quality assurance and continuous improvement, the company prides itself on maintaining high standards in food preparation, presentation, and customer satisfaction. Magnolia's leadership fosters a collaborative environment where creativity and operational efficiency are paramount in... Show More

Job Requirements

minimum of high school diploma or equivalent
at least 4 years of executive chef experience in both restaurant and banquet/catering operations
strong communication and leadership skills
ability to multitask and manage multiple culinary events simultaneously
knowledge of menu engineering, recipe development, and cost control
experience in training and team building
familiarity with food safety, cleanliness, and sanitation standards
capacity to develop and implement new culinary concepts and quality assurance processes

Job Qualifications

prior experience as an executive chef in both the restaurant and the banquet/catering operations is a must
excellent verbal and written communication skills
possess strength in training and team building programs
ability to multi-task and execute multiple events
must have a minimum of 4 years of executive chef background, knowledge, and ability to implement such standards
must have experience in the process of creating and implementing successful new concepts

Job Duties

provides visionary leadership and management of the culinary research and development process from product creation through implementation
devises innovative product offerings for a variety of venues including main dining rooms, room service, banquets, catering, themed/special events, and employee meals
formulates and implements procedural guidelines, policies, and standards on the overall food operations including menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses cost controls
monitors industry trends and collaborates with internal and external partners in culinary research and development efforts
manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes
collaborates with Purchasing in identifying and sourcing required products
develops standards, processes, and tools to assist in delivering consistent culinary products at both properties
guides and supports the culinary team in the implementation and adherence of company standards, processes, and systems
monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction
in partnership with the Director of Food & Beverage and Food & Beverage Manager develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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