Executive Chef

Omni Viking Lakes Hotel, 2611 Nordic Way, Eagan, Minnesota, United States of America Job Description Posted Friday, May 1, 2026 at 5:00 AM Omni Viking Lakes Hotel is seeking an Executive Chef. The Executive Chef is responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. This position will also advise the hotel general manager and director of operations on all matters relating to the kitchen area. The role includes ensuring a high standard of cleanliness and hygienic practice throughout the kitchen. Salary for this position starts at (based on experience): $130,000 - $145,000/year based on experience. Full Time Associates at Omni Viking Lakes are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. Omni Viking Lakes reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race. Additional associate benefits offered include discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, and continued education opportunities. Responsibilities Assist the hotel director of operations and general manager with budgeting (food cost, payroll, etc.). Control overheads and achieve food cost budget, report variances with recommendations. Collaborate with other food and beverage department managers on market potential for food outlets. Plan and implement menu design, create suitable dishes, and pass standard recipes to the food & beverage controller for costing. Assist with capital expenditure items for the food and beverage department. Ensure guest satisfaction through smooth and effective day‑to‑day operations. Maintain control of purchasing and receiving standards. Work with purchasing manager and finance team to maintain purchasing controls. Test and evaluate products for quality, yield, market price, and wastage. Control requisitioning of food quantities by forecasting volume for maximum profitability. Create recipes and production methods. Assist the executive sous chef in compiling new restaurant, in‑room dining, and banquet menus. Inspect all food service sections to maintain correct standards. Control kitchen equipment and schedule maintenance. Stay current with local and international market trends. Stay current with competitor food production/offering. Promote in‑house sales activities such as culinary festivals, chef specialties, and culinary competitions. Schedule and control food production staff, including overtime. Interview/recruit suitable staff with director of operations and general manager. Oversee training and development of all kitchen staff. Stay aware of state employment legislation and industrial relations. Establish efficient office procedures for menus, purchase requirements, and records. Perform all duties applicable to a department manager within the hotel. Participate in critical path task sheets for the food and beverage department. Attend all required department meetings. Qualifications Minimum of 5 years’ experience as an Executive Chef in high‑volume hotel business. Excellent knowledge of current culinary trends and creative cooking, demonstrated by a cooking test. Strong knowledge of food cost and inventory management. Ability to handle stressful, busy hotel environments. Proficient computer skills (Excel & Word). Clear, concise written and verbal communication skills. Comfortable speaking to guests and conducting meetings. Leadership and mentoring abilities. Flexible schedule, including nights, weekends, and holidays. Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster can be requested on request. #J-18808-Ljbffr