Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,400.00 - $64,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Employee assistance program
Paid holidays
Job Description
Omni Hotels & Resorts is a distinguished luxury hotel brand known for offering exceptional guest experiences through top-tier service, elegant accommodations, and premium amenities. The Omni Oklahoma City Hotel, a premier establishment within this renowned brand, is strategically located in the heart of downtown Oklahoma City. This hotel boasts 605 rooms and is an influential convention center hotel that caters to both business and leisure travelers. It offers unparalleled proximity to key city attractions including the Paycom Center, home of the OKC Thunder basketball team, the Oklahoma Convention Center, and the expansive 70-acre Scissortail Park across the street. The hotel’s... Show More
Job Requirements
- Must have previous culinary leadership experience
- College education and/or culinary degree preferred
- Candidate must be creative and up to speed on new concepts and food trends
- Candidate must have proven leadership skills and must be able to train, develop, and motivate staff
- Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
- Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards
- Able to set priorities for the culinary team and provide feedback to others that enhances performance
- Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required
- Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone
- Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment
- Must be familiar with batch and quantity cooking
- Eye/hand coordination needed to use all kitchen equipment
- Highly motivated self-starter focused on quality, organization, cleanliness and teamwork
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell
- Must be proficient with computers
- Serve Safe certified food manager
- Must be able to lift, push, pull and carry up to 40 lbs
- Must be able to walk/stand for extended periods of time, with frequent bending and twisting
- Must be able to work a variety of shifts, including weekends and holidays
Job Qualifications
- Must have previous culinary leadership experience
- College education and/or culinary degree preferred
- Candidate must be creative and up to speed on new concepts and food trends
- Candidate must have proven leadership skills and must be able to train, develop, and motivate staff
- Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
- Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards
- Able to set priorities for the culinary team and provide feedback to others that enhances performance
- Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required
- Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone
- Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment
- Must be familiar with batch and quantity cooking
- Eye/hand coordination needed to use all kitchen equipment
- Highly motivated self-starter focused on quality, organization, cleanliness and teamwork
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell
- Must be proficient with computers
- Serve Safe certified food manager
Job Duties
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product is produced which conforms to all Omni standards
- Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews
- Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment
- Monitor, analyze and control all labor and food costs
- prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved
- Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus
- Scheduling of staff according to budget and business forecast
- Provide kitchen support for food and beverage outlet functions
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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