Executive Chef | Trick Rider

Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant 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 associates while providing a safe work environment. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. 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. Work with the resort executive chef in the creation, costing and implementation of menus. Schedule staff according to budget and business forecast. Direct proper sanitation and maintenance of all kitchen facilities and equipment. Comply with EcoSure and health code standards for sanitation. Ensure that all kitchen equipment is in good working order. Direct proper maintenance of all walk‑in coolers (rotation of food products and cleanliness). Advise the resort executive chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day‑to‑day operation. 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. Test and evaluate products for quality, paying particular attention to yield/holding qualities, market price and wastage usage of leftovers. Ensure staff understands expectations and executes them within the proper guidelines. Provide support and leadership to achieve the Medallia food quality score. Check and control sign‑in and sign‑out procedures for kitchen staff. Perform any other job‑related duties as assigned. Qualifications At least 2 years of culinary management experience; prior experience with a full‑service, upscale, five‑diamond kitchen preferred. Excellent customer service skills; prior administrative experience preferred. College education and/or culinary degree preferred. Knowledge of Microsoft Word, Excel, Delphi or similar programs required. Must have an unexpired Food Handlers license or obtain one upon hire. Clear, positive, energetic communication skills, written and verbal. Excellent organizational skills required. Ability to work a flexible schedule including nights, weekends and holidays. Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster. #J-18808-Ljbffr Omni Hotels & Resorts