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 providing unforgettable dining experiences.

The role of the Executive Chef at Magnolia is a pivotal leadership position responsible for directing and overseeing the entire food service operations throughout the property. This position plays a critical role in shaping the culinary vision and strategy, ensuring consistent delivery of high-quality food products and services. The Executive Chef is entrusted with the creative development of new menu items, recipe innovation, and the rigorous quality assurance that supports the company’s reputation. Responsibilities include product conceptualization, menu engineering, recipe development, item costing, concept testing, and the sourcing of product specifications. This role also involves the implementation of new menus and the establishment of ongoing quality assurance systems.

This position demands a visionary leader who can manage the culinary research and development process from creation to final implementation. The Executive Chef must devise innovative product offerings tailored to various venues and events, effectively manage cost controls related to food, labor, and operations, and ensure compliance with cleanliness and sanitation standards. Furthermore, the role requires collaboration with internal teams and external partners to monitor industry trends and incorporate the latest culinary techniques and ingredients. The Executive Chef will work closely with the Purchasing department for sourcing high-quality products and develop standardized processes and tools to ensure consistency across all culinary outlets.

The successful candidate will also lead and support the culinary team, ensuring adherence to company policies and delivering the highest levels of guest satisfaction through responsive feedback mechanisms and corrective actions. Collaboration with food and beverage leadership to administer quality assurance programs such as audits, secret shopper evaluations, culinary focus groups, consumer tastings, and customer surveys is essential for this position. This role not only influences the present culinary operations but also sets the foundation for future culinary innovations and operational excellence at Magnolia.

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