Executive Chef

1w1 week ago

Omni Hotels & Resorts

Eagan, US · Full-time · $130,000 – $145,000

About this role

Omni Viking Lakes Hotel, part of the 200-acre Viking Lakes mixed-use development, houses the Minnesota Vikings headquarters and extensive meeting spaces. The 320-room luxury property offers multiple food and beverage venues alongside a spa and fitness facilities. The Executive Chef ensures efficient kitchen operations and minimized costs while executing company policies.

This role manages food production outlets to achieve established standards within budgetary controls. The Executive Chef advises the hotel general manager and director of operations on all kitchen matters. Maintaining high cleanliness and hygienic practices throughout the kitchen is critical.

Collaborate with food and beverage managers to assess market potential against competitors. Work closely with purchasing and finance teams to control purchasing and receiving standards. Test products for quality, yield, holding qualities, market price, and wastage.

Omni Hotels, named one of the Best-Led Companies of 2024 by Glassdoor, provides structure and benefits in hospitality. Associates enjoy healthcare options, paid leave, and discounts. Additional perks include continued education and corporate discounts.

Requirements

Proven ability to manage kitchen and food production outlets efficiently
Expertise in minimizing operating costs and achieving food cost budgets
Knowledge of executing hotel policies and maintaining service standards
Experience advising general managers on kitchen operations
Strong commitment to kitchen cleanliness and hygienic practices
Skill in menu planning, recipe development, and costing
Proficiency in purchasing, receiving, and product quality evaluation
Familiarity with budgeting, payroll control, and capital expenditure planning

Responsibilities

Assist the hotel director of operations and general manager in budgeting for food cost and payroll
Control overheads and achieve food cost budget, reporting variances with reasons and recommendations
Collaborate with food and beverage department managers on market potential for food outlets
Plan and implement menu design with general manager and director of operations, creating dishes and standard recipes
Work with general manager and director of operations on capital expenditure items for food and beverage
Ensure guest satisfaction with smooth and effective day-to-day kitchen operations
Maintain control of standards for purchasing and receiving items
Test and evaluate products for quality, yield, holding qualities, market price, and wastage