Executive Chef

Omni Viking Lakes Hotel

A substantial part of the 200-acre Viking Lakes mixed-use development, this destination is home to the Minnesota Vikings headquarters, Twin Cities Orthopedics Performance Center and TCO Stadium. The location is easily accessible from downtown Minneapolis and St. Paul, the Mall of America and airport, with additional uses for the planned development to include corporate offices, retail, restaurants and entertainment.

The 320-room luxury hotel features more than 35,000 square feet of indoor and outdoor meeting and pre-function space, including a 7,500-square-foot ballroom, a 4,410-square-foot event center and six two-story hospitality lounges for groups and meeting planners to utilize. From small board meetings, conferences and large galas or special events to Sunday football tailgates and more, the Omni Viking Lakes Hotel accommodates groups of all sizes with its robust meetings offerings, multiple food and beverage venues, a signature spa and state-of-the-art fitness facilities.


Omni Viking Lakes Hotel is seeking an Executive Chef. This position is responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. The Executive Chef is also 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.  This position will also advise the hotel general manager and director of operations on all matters relating to the kitchen area. Ensuring a high standard of cleanliness and hygienic practice throughout the kitchen is also a critical responsibility of this role.
Omni Hotels has been named one of the "Best-Led Companies of 2024" by Glassdoor
If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!
Salary for this position starts at (based on experience): $130,000 - $145,000/year based on experience. Full Time Associates at Omni Viking Lakes are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. Omni Viking Lakes reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race.
Additional associate benefits offered include discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.


Responsibilities

Assist the hotel director of operations and, at times, the general manager, 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 hotel general manager and director of operations, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.

Work with the hotel general manager and director of operations 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.

Maintain control of the standards for purchasing and receiving items.

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.

Create recipes and production methods.

Assist the executive sous chef in compiling new restaurant, in room dining and 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.

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 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