Executive Chef - Omni Hotels (Dallas, TX)
Executive Chef - (23895) This details all the information about the job posting.
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Job Title Executive Chef Dallas Park West - Dallas, TX 75234 US (Primary) Omni Hotel Overview Dallas Park West The elegant Omni Dallas at Park West puts you close to the best attractions of dynamic Dallas, Texas.
Located near vibrant Las Colinas Business District, and only 10 minutes from the Dallas/Fort Worth International Airport, this 12-story luxury hotel invites you to experience elegance with neoclassical distinction.
Job Description
Responsibilities:
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 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 Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing To work with the Food and Beverage Director 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 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 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 competitors food production/offering Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competition 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 To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records 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 Job Requirements Bachelors Degree or Equivalent Must have experience in high volume hotel business Must be competent in culinary creativity as demonstrated by cooking test With strong knowledge of food cost and inventories Must possess the ability to handle stressful and busy hotel.
Clear, concise written and verbal communication skills Must have a good understanding of cost control Job Type Full-time Job Classification Salaried Category Culinary Source:
.
Estimated Salary: $20 to $28 per hour based on qualifications.
Share this job as a link in your status update to LinkedIn.
Job Title Executive Chef Dallas Park West - Dallas, TX 75234 US (Primary) Omni Hotel Overview Dallas Park West The elegant Omni Dallas at Park West puts you close to the best attractions of dynamic Dallas, Texas.
Located near vibrant Las Colinas Business District, and only 10 minutes from the Dallas/Fort Worth International Airport, this 12-story luxury hotel invites you to experience elegance with neoclassical distinction.
Job Description
Responsibilities:
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 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 Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing To work with the Food and Beverage Director 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 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 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 competitors food production/offering Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competition 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 To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records 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 Job Requirements Bachelors Degree or Equivalent Must have experience in high volume hotel business Must be competent in culinary creativity as demonstrated by cooking test With strong knowledge of food cost and inventories Must possess the ability to handle stressful and busy hotel.
Clear, concise written and verbal communication skills Must have a good understanding of cost control Job Type Full-time Job Classification Salaried Category Culinary Source:
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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