Executive Chef

Los Angeles Hotel

From sunny beaches to world-class entertainment, the city of Los Angeles is a great place to live, work and play. The four-diamond Omni Los Angeles Hotel is located in downtown’s cultural district. The hotel is adjacent to the Walt Disney Concert Hall, Dorothy Chandler Pavilion, MOCA and numerous other entertainment destinations.

Currently ranked #1 by Trip Advisor for Best Downtown Hotels in Los Angeles, the Omni Los Angeles strives to provide the highest quality product and customer service to each and every guest. Omni Hotels & Resorts believes in The Power of One, the practice of empowering every associate to do their best to ensure our guests feel comfortable and appreciated. This philosophy is the reason why the Omni Los Angeles has been so successful in customer satisfaction throughout the years. It is our mission to inspire and reward our associates, and we are committed to being the employer of choice in the hospitality industry. If you are a friendly, motivated individual, with a passion to serve others, the Omni Los Angeles Hotel may be your perfect match.

Omni Los Angeles Hotel is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts! If you love hospitality, and have a passion to serve others then you’ll love working with the Omni Los Angeles Hotel – apply today!

The Executive Chef embraces the local food scene and creates a memorable dining experience for locals and guests of the hotel. As the leader of the food & beverage programming at the hotel, the Executive Chef is responsible for managing all aspects of the kitchen operations for dining venues and Banquet/special events. This includes taking advantage of locally sourced and seasonally-driven items; creating menus with the spirit of the city and seasonality in mind; building and leading a dynamic culinary team; sourcing ingredients and materials cost-effectively; and representing the Omni brand’s culinary experience within the market.

• Overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.
• Advise the Director of Operations on all matters relating to the kitchen area.  Assist the Director of Ops in forecasting and budgeting i.e. food cost/payroll/etc.
• The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls.
• Control all overheads and achieve food cost budget throughout the year. Report all variances from actual to budget with the reasons and recommendations for remedial action.
• 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.
• In conjunction with the Director of Operations, plan and implement menu design.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• Work closely with the purchasing manager and hotel finance team to establish and maintain control of the standards for purchasing and receiving items.
• Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
• 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.
• Maintain an up-to-date knowledge of local and international market trends to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets and 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.
• Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
• Interview/recruit suitable staff for the operation, in conjunction with director of operations, personnel and the hotel general manager.
• Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.
• Stay aware of state legislation in employment and industrial relations.
• 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.
• Actively participate in the critical path task sheet for the food and beverage department.
• Conduct/attend all required department meetings.

• 5 years’ experience in an Executive Chef kitchen management capacity, and excellent knowledge of current culinary trends.
• Bachelor’s Degree or Equivalent
• Must have experience in high volume hotel business.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel.
• Clear, concise written and verbal communication skills. Candidate must be comfortable to speak to guests and conduct meeting, and able to communicate with guests and staff professionally and with empathy.
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
• Must have the ability to delegate, effectively train and coach a team with diverse talents.
• Must have a good understanding of cost control.
• Must have good knowledge of computers (i.e: Excel & Word).
• Must be a leader and a mentor.
• Maintain a professional business appearance, attitude, and performance
• Must be able to work a flexible schedule including nights, weekends and holidays.
• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
• Stand or walk for an extended period or for an entire work shift. 
• Requires repetitive motion of arms, hands, and legs.
• Must have valid California Food Handler card; preferrably California Food Manager certification.

Omni Hotels & Resorts is an equal opportunity employer. We will consider qualified applicants with criminal histories in a manner consistent with the Los Angeles Fair Chance initiative for hiring.  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 

If 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.

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