Executive Chef

New Orleans, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,700.00 - $94,600.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

training programs

Career development opportunities

Job Description

Omni Royal Orleans Hotel is a premier luxury hotel located in the heart of the New Orleans French Quarter on the fashionable corner of St. Louis at Royal. The hotel is renowned for its graceful elegance and classic design influenced by the vibrant cultural heritage of the area. For over 30 years, Omni Royal Orleans has proudly maintained its prestigious four-diamond luxury award, underscoring its commitment to exceptional guest experiences. Additionally, the hotel has received the Pinnacle Award for meeting services, emphasizing its distinguished status within the hospitality industry. The property features a full renovation that harmonizes modern amenities with... Show More

Job Requirements

bachelor's degree in culinary arts, hospitality management, or related field preferred
minimum of 5 years experience in kitchen management or executive chef position
demonstrated proficiency in budgeting and cost control
ability to lead a diverse culinary team
knowledge of local food market and competitor offerings
excellent problem-solving abilities
flexible schedule including availability on weekends and holidays
strong commitment to quality and guest satisfaction

Job Qualifications

experience as an executive chef or similar role
strong knowledge of food safety standard and kitchen management
excellent leadership and interpersonal skills
ability to manage budgets and cost control
creativity in menu planning and food presentation
strong organizational and multitasking skills
knowledge of local and international culinary trends
proficiency in staff training and development
effective communication skills
understanding of purchasing and supplier relations
ability to work under pressure and maintain high standards

Job Duties

assist the hotel manager and general manager in budgeting including food cost and payroll
control overheads and achieve food cost budget
collaborate with food and beverage department managers on market potential and product availability
plan and implement menu designs with the hotel general manager
ensure smooth and effective daily kitchen operation and guest satisfaction
work with purchasing manager and finance team to control purchasing standards
test and evaluate products for quality and cost efficiency
control requisitioning by forecasting volume to maximize profitability
inspect all food service sections to maintain standards during service
manage equipment control and schedule maintenance
maintain up-to-date knowledge of market trends and competitors
assist in promoting in-house sales activities
plan and control staff utilization and overtime
interview and recruit staff in conjunction with management
oversee training and development of kitchen staff
stay aware of employment and industrial relations legislation
establish efficient office procedures for menus and purchasing
perform department manager duties
participate in food and beverage critical path tasks

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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