Executive Chef
Omni Hotels & Resorts, Irving, TX, United States
Omni Las Colinas Hotel, 221 East Las Colinas Blvd, Irving, Texas, United States of America
Job Description
Join the Team at Omni Las Colinas Hotel – Where Luxury Meets Lifestyle
Nestled along the scenic Mandalay Canal in the heart of Irving, Texas, Omni Las Colinas Hotel is a vibrant urban retreat that blends upscale sophistication with the energy of a growing destination. Our AAA Four Diamond property recently completed a $13-million-dollar renovation, elevating every corner of the hotel with modern design, enhanced amenities, and refreshed guest experiences.
With 401 luxury guest rooms and 96 suites, event space spanning more than 50,000 square feet, and the iconic LRH Restaurant & Bar, our hotel offers guests—and associates—a dynamic, high-end experience. From waterfront dining and resort-style pool experiences to curated local events, we serve as a central hub for leisure travelers, business professionals, and locals alike.
At Omni Las Colinas, we don’t just deliver exceptional service—we create unforgettable experiences. And it all starts with our people.
We’re looking for passionate, driven, and service-focused individuals to join our team. Whether you're beginning your career in hospitality or looking to grow in a supportive, inclusive environment, you'll find endless opportunities here. As part of the Omni Hotels & Resorts family, you'll benefit from a strong culture of excellence, industry-leading training, and a commitment to associates well‑being and development.
Overview
The executive chef embraces the local food scene and creates a memorable dining experience for 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 with multiple unique dining outlets.
Responsibilities
Assist the Director of Food & Beverage 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.
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 Food & Beverage, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
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 in order 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.
Qualifications
Candidate must have at least 5 years’ experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.
Bachelor’s Degree or Equivalent, preferred.
Strong knowledge of food cost and inventories.
Must possess the ability to handle stressful and busy hotel operations.
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 and conducting meetings.
Candidate must be a leader and a mentor.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
Omni Las Colinas Hotel, 221 East Las Colinas Blvd, Irving, Texas, United States of America
#J-18808-Ljbffr
Job Description
Join the Team at Omni Las Colinas Hotel – Where Luxury Meets Lifestyle
Nestled along the scenic Mandalay Canal in the heart of Irving, Texas, Omni Las Colinas Hotel is a vibrant urban retreat that blends upscale sophistication with the energy of a growing destination. Our AAA Four Diamond property recently completed a $13-million-dollar renovation, elevating every corner of the hotel with modern design, enhanced amenities, and refreshed guest experiences.
With 401 luxury guest rooms and 96 suites, event space spanning more than 50,000 square feet, and the iconic LRH Restaurant & Bar, our hotel offers guests—and associates—a dynamic, high-end experience. From waterfront dining and resort-style pool experiences to curated local events, we serve as a central hub for leisure travelers, business professionals, and locals alike.
At Omni Las Colinas, we don’t just deliver exceptional service—we create unforgettable experiences. And it all starts with our people.
We’re looking for passionate, driven, and service-focused individuals to join our team. Whether you're beginning your career in hospitality or looking to grow in a supportive, inclusive environment, you'll find endless opportunities here. As part of the Omni Hotels & Resorts family, you'll benefit from a strong culture of excellence, industry-leading training, and a commitment to associates well‑being and development.
Overview
The executive chef embraces the local food scene and creates a memorable dining experience for 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 with multiple unique dining outlets.
Responsibilities
Assist the Director of Food & Beverage 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.
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 Food & Beverage, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
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 in order 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.
Qualifications
Candidate must have at least 5 years’ experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.
Bachelor’s Degree or Equivalent, preferred.
Strong knowledge of food cost and inventories.
Must possess the ability to handle stressful and busy hotel operations.
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 and conducting meetings.
Candidate must be a leader and a mentor.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
Omni Las Colinas Hotel, 221 East Las Colinas Blvd, Irving, Texas, United States of America
#J-18808-Ljbffr