Executive Chef

Omaha, NE, USA|Onsite

Job Overview

Compensation

Salary

Range $70,000.00 - $75,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

team environment

Job Description

Magnolia is a distinguished hospitality establishment renowned for its excellence in culinary and food service operations. Situated within a vibrant property that caters to a diverse clientele, Magnolia is committed to delivering exceptional dining experiences across a variety of venues including main dining rooms, room service, banquets, catering, themed and special events, as well as employee meals. The company prides itself on its dedication to quality, innovation, and customer satisfaction, maintaining a leadership position in the hospitality industry by consistently evolving its culinary offerings and operational standards.

The role of Executive Chef at Magnolia is pivotal to sustaining and ... Show More

Job Requirements

Minimum of 4 years as Executive Chef in restaurant and banquet/catering operations
Excellent verbal and written communication skills
Strong training and team building skills
Ability to multitask and manage multiple events
Experience in creating and implementing new culinary concepts

Job Qualifications

Minimum of 4 years of Executive Chef experience in both restaurant and banquet/catering operations
Excellent verbal and written communication skills
Strong leadership abilities with experience in training and team building
Proven ability to multitask and execute multiple events effectively
Demonstrated knowledge and ability to implement culinary standards and successful new concepts

Job Duties

Direct and oversee entire food service operations throughout the property
Lead the culinary research and development process from product creation through implementation
Devise innovative product offerings for various venues including main dining rooms, room service, banquets, catering, themed events, and employee meals
Formulate and implement procedural guidelines, policies, and standards on food operations including menu design, product specifications, cleanliness, sanitation, and cost controls
Monitor industry trends and collaborate with internal and external partners in culinary research and development efforts
Manage the creation of menus, preparation instructions, and individual dish specifications including portion sizes
Collaborate with Purchasing to identify and source required products
Develop standards, processes, and tools to ensure consistent culinary product delivery
Guide and support the culinary team in adhering to company standards, processes, and systems
Monitor guest, partner, and internal feedback and take corrective action to ensure highest level of satisfaction
Partner with Director of Food & Beverage and Food & Beverage Manager to develop and administer 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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