Executive Chef Job Listing at Omni Hotels in New Haven, CT

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Executive Chef
Job Code: 19597
Division: New Haven Hotel at Yale
Location: New Haven, CT US
Travel Involved: None
Job Type: Full Time
Job Level: Executive
Education: Technical/Specialized Training
Skills:
Category: Culinary
Compensation:

Position Summary:
Job Requirements: Position: Executive Chef Department: Culinary
Purpose: Overall responsibility for the efficient and effective
operation of the kitchen and food production outlets, with the goal
of increasing quality while minimizing costs. Also responsible for
the execution of all Omni policies/procedures, ensuring that all
services provided achieve the established standards, within the
agreed budgetary controls. To maintain good communication and advise
the Food and Beverage Director on all matters relating to the food
production department. Responsible for the overall management of the
Stewarding team to ensure a high standard of cleanliness and safe
food handling practice throughout the kitchen. Reports to: Food and
Beverage Director

Requirements:
Essential Functions: • To assist the Food and Beverage Director
in budgeting i.e. food cost/payroll/etc.. control all overhead
costs/achieve food cost budget throughout the year & report all
variances from actual budget accompanied with the reasons and
recommendations for remedial action. • Work with other Food and
Beverage Department managers on marketing & promoting the food
outlets within the local market. • In conjunction with the Food
and Beverage Director, plan and implement menu design, creating
suitable dishes and ensuring the standard recipes are properly costed
and tested to ensure a high quality guest experience. • To work
with the Food and Beverage Director to determine the proper capital
expenditure items for the food and beverage department. Product
Control • 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 supervisor 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. Essential Functions:
• Constantly inspect all food service sections during service
time to ensure that the correct standards are maintained. •
Maintain budgeted food & labor costs. • Responsible for
control of equipment and scheduling maintenance. Marketing • 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 competitors’ food
production/offering. • Assist in the promotion of in house sales
activities, such as culinary festivals, chef specialties and culinary
competitions. Staffing • 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 food and beverage director. • To oversee the
training/development of all kitchen staff by ensuring that effective
on and off the job training is carried out! • Be aware of state
legislation in employment and industrial relations. Administration
• To establish effective and efficient office procedures in
handling daily menus/banquet menus/purchase requirements/general
correspondence/filing and records. Executive Duties • To perform
all duties applicable to a department manager within the hotel.
• To actively participate in the critical path task sheet for
the food and beverage department. • To conduct/attend all
required department meetings.