Resort Executive Chef

Location

Carlsbad, CA | United States

Job description

La Costa Resort and Spa

Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine. Omni La Costa's acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights. Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival.

Omni La Costa 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, Omni La Costa may be your perfect match.

The Executive Chef of the Resort is responsible for ensuring a sensational culinary experience for an upscale clientele at the legendary Omni La Costa Resort and Spa. With five kitchens supporting multiple outlets, including fine-dining restaurants, casual bistros, room service and a large banquet operation. The Executive Chef is responsible for inspiring, leading, coaching and directing five Chef managers and a large team of culinary associates. This is a dynamic, inventive, bustling and complex environment requiring a leader who has exceptional skills in budgeting, organization, creativity, food cost management and employee relations. The Executive Chef is responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. The Executive Chef will also advise the Food and Beverage Director on all matters relating to the kitchen area and work with our Sales division to create an extraordinary “site experience”. In conjunction with the Executive Steward, he/she will ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

• 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 departments. 
• 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 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
• Leverage the talent of the culinary team to push creative boundaries
• 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
• Proactively 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 with the goal of continuity and retention
• 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
• Responsible for all scheduling, purchasing, quality control and discipline in all areas of kitchen
• Daily follow up on all product freshness, rotation and development
• Be an expert in and enforce all safety and sanitation policies through daily dialogue with all hourly staff
• Develop and challenge existing processes of standardization with focus on expense control and quality
• Responsible for company standard food and labor cost
• Hands-on with any coaching, accountability and documentation processes

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only job duties to be performed by the associate in this position. Other duties will be assigned.

SUPERVISORY RESPONSIBILITIES Hire, motivate, train and supervise all associates in the kitchen.

• Minimum 8 years experience in a luxury hotel or resort culinary operation.
• Union experience strongly preferred.
• Must have experience in purchasing, managing the kitchen staff and inventory.
• Bachelor’s Degree or Equivalent
• Candidate must have a minimum of 8 - 10 years experience in a related leadership capacity with a proven track record of leading a professional, large scale operation with excellent knowledge of current culinary trends
• Must display exemplary culinary creativity as demonstrated by a cooking test
• Strong knowledge of food cost and inventories
• Must possess the ability to handle stressful and busy hotel.
• Superior organization and administrative skills
• Candidate must have good knowledge of computers (i.e: Excel & Word).
• Clear, concise written and verbal communication skills
• Candidate must be comfortable speaking to guests, conducting meetings and being on camera
• Must have a good understanding of cost control
• Candidate must be a leader and a mentor

Annual Salary Range: $140k - $160k DOE

The pay scale provided is a range that Omni Hotels & Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate’s qualifications and/or experience

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. 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 statement 

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