Executive Chef

Overview

Richmond Hotel

Ideally located in the heart of everything that makes Richmond a unique and special destination, the Omni Richmond Hotel is known for refined Southern hospitality in an elegant and relaxing setting. Nestled within the historic and vibrant Shockoe Slip district, our guests enjoy a location adjacent to timeless architecture, restaurants, nightlife and the scenic James River. The Omni Richmond is at the very center of Richmond's financial and legislative districts, blocks from the Virginia State Capitol.Omni Richmond’s 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 Richmond Hotel may be your perfect match.

Job Description

Omni Richmond Hotel, a 4-Diamond hotel in the heart of Downtown Richmond, is looking for an experienced and qualified Executive Chef to lead the Culinary Department. The Executive Chef is responsible for the overall efficiency of the kitchen and food production outlets, ensuring that all services provided achieve the established standards within the agreed budgetary controls, while ensuring food quality to meet our guests expectations. In addition, the Executive Chef advises the Director of Food & Beverage on all matters relating to the kitchen area, as well as ensures a high standard of cleanliness, productivity, and professionalism. 

Responsibilities

Essential Job Functions:

Financial

1. To assist the Food and Beverage Director 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.

2. Collaborate 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.

3. In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standard recipes to the food & beverage controller for costing.

4. To work with the Food and Beverage Director on capital expenditure items for the food and beverage department.

Product Control

1. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

2. To maintain control of the standards for purchasing and receiving items.

3. Work closely with the storeroom manager and food and beverage controller 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.

4. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.

5. To create recipes and production methods.

1. To compile new banquet menus when required.

Essential Functions:

2. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.

3. Responsible for control of equipment and scheduling maintenance.

Marketing

1. 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.

2. Maintain an up-to-date knowledge of competitors food production/offering.

3. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.

Staffing

1. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.

2. To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director.

3. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out!

4. Be aware of state legislation in employment and industrial relations.

Administration

1. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.

Executive Duties

1. To perform all duties applicable to a department manager within the hotel.

2. To actively participate in the critical path task sheet for the food and beverage department.

3. To conduct/attend all required department meetings.

Hotel Specific Essential Functions:

1. Coach and mentor culinary and stewarding associates while inspiring and motivating

2. Conduct monthly department meetings

Qualifications

Qualifications:

• Must have at least 5 years culinary leadership experience as an Executive Chef in a high volume, full service kitchen, preferably in a hotel environment.
• College education and/or culinary degree is strongly preferred. 
• ServSafe Food Manager certified is required.   
• Candidate must have proven exemplary culinary skills with extensive food and wine knowledge.
• Excellent written and verbal communication skills as well as organizational skills. 
• Candidate must be creative and up to speed on new concepts and food trends, as demonstrated by cooking test.
• Computer literate and detail orientated is a must. 
• Must have basic mathematical skills and be able to create and understand financial reports. 
• Must have experience managing payroll and scheduling.
• Must be able to lead, develop, and motivate staff.
• Must be able to work a flexible schedule to include nights, weekends and holidays. 

Physical Requirements:

• Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. 
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Working Environment:

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
• Exposure to hazardous cleaning chemicals.

Tools & Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives 
• Oven, grill/stove burners, microwave appliances,
•  Microsoft Outlook, Kronos, OnTrack, Synergy

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statementIf 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 applicationassistance@omnihotels.com.

End of Job Description