Resort Executive Chef

Overview:

Orlando Resort at Championsgate

The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.

If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.

Job Description:

To advise the Food and Beverage Director on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Responsibilities:

• To assist the Food and Beverage Director in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product.
• In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• To work with the Food and Beverage Director with capital expenditure items for the food and beverage department.

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
• To oversee the creation of recipes and production methods.
• To work in conjunction with the banquet chef to compile new banquet menus when required.

Essential Functions:

• Constantly inspect all food service outlets during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

• To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
• Maintain an up-to-date knowledge of competitor’s food production/offering.
• Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.

• To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
• To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.
• To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.
• Be aware of state legislation in employment and industrial relations.

• To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.

• To perform all duties applicable to a department manager within the hotel.
• To actively participate in the critical path task sheet for the food and beverage department.
• To conduct/attend all required department meetings.

Hotel Specific Essential Functions:

• Personally involved in VIP Power Sites
• Kitchen Uniform Ordering
• Monitoring of & Overseeing Student Training Programs
• Attending Recruiting Trips to Culinary Schools & Community Colleges
• Attending Pre-Con Meetings
• Interacting with Meeting Planners and assisting in Menu Planning

Qualifications:

Qualifications:

• Must have a minimum of 5 years Executive Chef or Executive Sous Chef level experience.
• Experience in a Luxury 4 Diamond Convention Resort Preferred
• Serve Safe Certified Food Manager
• Customer Service, prior admin experience preferred.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
• Clear, positive, energetic communication skills.
• Able to deliver and communicate to diverse crowd of associates.
• Secondary Culinary education is preferred but not mandatory.
• Excellent communication and literature skills. (Bilingual preferred)

Physical Requirements:

• Sitting down, typing and writing for long periods of time.

Working Environment:

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures
• Exposure to food and beverage hazardous cleaning chemicals
• Exposure to food items and beverages

Tools & Equipment:

• Computer and printer, telephone with multi-lines, photo-copy machine, and facsimile machine.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

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