Executive Chef

Additional Information: This hotel is owned and operated by an independent franchisee, The Farnam, Autograph Collection (Greenwood Hospitality/Hotel Equities LLC). The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for The Farnam in Omaha, NE.

Check out this video to learn more about this incredible opportunity at Dynamite Woodfire Grill: https://vimeo.com/897593285/be23ad2732?share=copy

Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

•Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
•Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
•Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
•Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
•Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
•Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
•Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
•Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
•Assist in the creation and planning of menus and implement changes to continue to attract business.
•Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.
•Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
•Prepare daily requisitions for supplies and food items for production.
•Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
•Check and control the proper storage of product and check portion control, to maintain qualify product.
•Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.

Qualifications and Requirements:

•High School diploma /Secondary qualification or equivalent.
•Experience with Marriott processes and standards is preferred.

Good working knowledge of accepted standards of sanitation:
•Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)
•Must have knowledge of food and beverage preparation and service.
•Promptly report all maintenance issues
•Properly receive and store food and other deliveries
•Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
•Participate in long range planning.
•Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.
•Participate in physical inventories.

Guest Relations:
•Be readily available/ approachable for all guests.
•Take proactive approaches when dealing with guest conce