Executive Chef

Full-Time

Fort Lauderdale Hotel

Opening in Fall 2025, Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa and entertainment pedestrian plaza featuring high-end shopping, amphitheater, charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport.

Be a part of the pre-opening team for the Omni Ft. Lauderdale Hotel! 

Opening Fall 2025, the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views. 

 The Executive Chef will ensure overall efficiency of the Hotel kitchens and food production for Banquets & Outlets, ensuring that all services provided achieve the established standards within the agreed budgetary controls.

• Assist the hotel manager 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, 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 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. 

• Minimum of 5 years of Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. 
• Bachelor’s Degree or Equivalent. 
• Experience in high volume hotel business preferred. 
• Strong culinary creativity and knowledge required, as demonstrated through a cooking test. 
• Strong knowledge of food cost and inventories. 
• Must possess the ability to handle stressful and busy hotel operations. 
• Candidate must have a 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 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 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. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.