Executive Chef

Royal Orleans Hotel

The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.

Omni Royal Orleans' associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.

Are you ready to take the reins of a high-energy, high-standard kitchen where creativity, precision, and excellence are the daily ingredients? We're looking for a visionary Culinary Leader to drive the overall success of our kitchen and food production outlets. Your mission: deliver unforgettable dining experiences while keeping operations efficient, cost-smart, and polished to perfection.

In this role, you'll:

Lead with impact, overseeing daily kitchen operations and inspiring your team to consistently exceed guest expectations.

• Own the standards, executing Omni Hotels' policies and ensuring every plate reflects our commitment to quality and excellence.

• Drive profitability, maintaining tight budget controls without compromising creativity or flavor.

• Collaborate closely, advising the Food and Beverage Director on all things culinary and influencing the direction of our food and beverage experiences.

• Champion cleanliness and safety, partnering with the Executive Steward to maintain a spotless, safe, and high-performing kitchen environment.

If you're passionate about food, relentless about standards, and thrive on leading teams to greatness - this is your stage.

• Own the Numbers: Partner with the Food & Beverage Director to build smart budgets (think food cost, payroll, overhead), track performance like a pro, and report any variances with action-driven solutions to keep us ahead of the game.

• Know the Market, Beat the Market: Collaborate with Food & Beverage leaders to stay one step ahead of the competition, identifying opportunities to make our outlets the first choice in the city.

• Design Menus That Wow: Dream up crave-worthy dishes and craft menu designs that balance creativity and cost-efficiency, working with the Food & Beverage Controller to ensure every item hits the mark.

• Think Big, Plan Smart: Team up with the Food & Beverage Director to plan capital expenditures that will take our culinary operations to the next level.

• Delight Every Guest: Drive daily excellence across all food service operations, ensuring every meal delivers on quality, consistency, and that unforgettable guest experience.

• Champion Quality Control: Work hand-in-hand with the storeroom manager and food & beverage controller to maintain rigorous purchasing and receiving standards, ensuring only the best hits our kitchens.

• Master the Forecast: Predict volume needs with precision to optimize production, minimize waste, and boost profitability without ever sacrificing quality.

• Create, Innovate, Inspire: Develop signature recipes, cutting-edge production methods, and custom banquet menus that set our offerings apart.

• Lead by Example: Constantly monitor food service during peak periods, ensuring impeccable standards, flawless presentation, and culinary magic at every turn.

• Protect and Perfect: Manage kitchen equipment assets, schedule proactive maintenance, and safeguard the tools that keep our culinary engine running.

• Stay Ahead of Trends: Maintain a pulse on both local and global food trends, creating dishes that excite today's guests and anticipate tomorrow's cravings.

• Know the Competition: Keep a sharp eye on what others are serving - and make sure we're doing it better.

• Fuel the Brand: Support and promote in-house events like culinary festivals, chef features, and competitions that create buzz and drive sales.

• Optimize the Team: Strategically schedule and maximize staff productivity, keeping overtime under control while maintaining a happy, energized kitchen crew.

• Recruit Rockstars: Interview and hire top culinary talent in partnership with HR and the Food & Beverage Director - because great teams create great experiences.

• Train, Mentor, Grow: Develop and implement on-the-job and formal training programs that build skill, passion, and loyalty across the culinary team.

• Stay Compliant: Stay informed of state labor laws and HR best practices, keeping our kitchen operations compliant and in good standing.

• Run a Tight Ship: Create and manage efficient office procedures for menus, purchasing, correspondence, records, and all culinary documentation.

• Lead with Purpose: Embrace all duties expected of a department manager, including active participation in key hotel initiatives and operational excellence programs.

• Be a Department Dynamo: Stay engaged in Food & Beverage department initiatives, task forces, and meetings - shaping the future with your voice and vision.

• Education & Experience: Bachelor's degree or equivalent experience that's backed by serious kitchen leadership chops.

• Executive-Level Expertise: 5+ years leading the charge in an Executive Chef role, with a proven ability to manage, mentor, and inspire culinary teams.

• High-Volume Hustle: Solid background in high-volume hotel operations - you know how to keep the kitchen running like a well-oiled machine, even when the pressure's on.

• Culinary Creativity: A true artist with the skills to back it up - your creativity will shine in a hands-on cooking test that shows what you're made of.

• Business-Savvy: Deep understanding of food costing, inventory control, and driving profitability without sacrificing flavor or quality.

• Cool Under Pressure: You thrive in a fast-paced, high-energy environment and know how to keep your cool when the heat is on.

• Tech-Smart: Comfortable navigating Excel, Word, and kitchen management systems - because modern kitchens run on more than just knives and flames.

• Communication Champion: Clear, confident communicator - in writing, in person, with your team, and with our guests.

• Guest Engagement: Comfortable connecting with guests, conducting meetings, and making every interaction a memorable one.

• Cost Control Guru: You don't just understand cost control - you live it, breathe it, and coach it into your team's daily rhythm.

• True Leader: Mentor, motivator, role model - you lead with heart, vision, and a commitment to excellence.

• Hotel-Savvy: Strong background in hotel business operations - you get how the entire ecosystem works together, and you know how to elevate it.