Chef de Cuisine

Omni Royal Orleans Hotel
The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.
Omni Royal Orleans' associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.
Overview:
Be able to lead the culinary team helping between both Banquets and Restaurant operations. This critical member of our culinary team has an overall responsibility for the efficient and effective running of the kitchens and food production.
Responsibilities:
Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a quality, consistent product is produced which conforms to all Omni Standards.
Manage associates in scheduling, training, developing, coaching/counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the 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.
Ability to step in and lead / assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC possess strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed in the absence and or presence of the leader in that area, while assisting in the different areas of the operation.
Able to communicate effectively in multiple departments/roles as well as guest facing meetings that may include PRE CONS, tastings and site visits.
Meets deadlines set forth by the department heads while keeping the hourly team aware of key dates and events happening across the resort.
Scheduling of staff according to budget and business forecast. Able to assist in critiquing the monthly P&L based on business levels.
Directs proper sanitation and maintenance of all kitchen facilities and equipment.
Comply with EcoSure & health code standards for sanitation.
Ensure that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Advise theresort executive chef on all matters relating to the kitchen area and ensure ahigh standard of cleanliness and hygienic practice throughout the kitchen.
Ensure guestsatisfaction with the smooth and effective running of the day-to-day operation.
To maintaincontrol of the standards for purchasing and receiving items.
Work closelywith the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
To test andevaluate products for quality, paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.
Knows expectations and ensures that staff understand them and that they execute said expectations within the proper guidelines.
Provide support and leadership to accomplish our Medallia food quality score
Checks and controls sign-in and sign-out procedures for kitchen staff.
Perform any other job-related duties as assigned.
Qualifications:
Candidate is required to have at least 2 years previous culinary management experience.
Prior experience in an upscale, full service five Diamond Kitchen preferred.
Excellent Customer Service, prior admin experience preferred.
College education and/or culinary degree preferred.
Knowledge of Microsoft Word, Excel, Delphi or similar programs required
Use a computer to access Kronos, Birch Street and Medallia
Interact with guests during tastings and special events.
Be creative in creating menus while maintaining bottom line
Serve Safe certified food manager/applicable food safety certifications required.
Clear, positive, energetic communication skills, written and verbal.
Excellent organizational skills required.
Able to work a flexible schedule to include 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.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
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: View email address on click.appcast.io.