Executive Chef | Republic of Texas

Overview: An overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.  The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.  To advise the Hotel Executive Chef and the Director of Food & Beverage on all matters relating to the kitchen area.  Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.   Responsibilities: To assist the Hotel Executive Chef/Director of F&B 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 Executive Chef, plan and implement menu design, creating suitable dishes and passing standard recipes to the food & beverage controller for costing. To work with the Hotel Executive Chef/Director of F&B 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 purchasing manager 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 create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections 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 executive chef. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.: perform all duties applicable to a department manager within the hotel. To conduct/attend all required department meetings. Kitchen Uniform Ordering  Assisting in Menu Planning Schedule Approval on Weekly Basis   Qualifications: Customer Service, prior admin experience preferred. Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills Clear, positive, energetic communication skills. Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4-star establishment or higher. Serve Safe certified food manager Able to deliver and communicate to diverse crowds of associates. Excellent communication and literature skills. (Bilingual is preferred) Must be able to move, bend, lift, carry, push, pull, and place objects of moderate to heavy weight without assistance.  Must be able to stand or walk for an extended period or for an entire work shift.