Los Angeles Hotel

From sunny beaches to world-class entertainment, the city of Los Angeles is a great place to live, work and play. The four-diamond Omni Los Angeles Hotel is located in downtown’s cultural district. The hotel is adjacent to the Walt Disney Concert Hall, Dorothy Chandler Pavilion, MOCA and numerous other entertainment destinations.

Currently ranked #1 by Trip Advisor for Best Downtown Hotels in Los Angeles, the Omni Los Angeles strives to provide the highest quality product and customer service to each and every guest. Omni Hotels & Resorts believes in The Power of One, the practice of empowering every associate to do their best to ensure our guests feel comfortable and appreciated. This philosophy is the reason why the Omni Los Angeles has been so successful in customer satisfaction throughout the years. It is our mission to inspire and reward our associates, and we are committed to being the employer of choice in the hospitality industry. If you are a friendly, motivated individual, with a passion to serve others, the Omni Los Angeles Hotel may be your perfect match.

The Executive Chef embraces the local food scene and creates a memorable dining experience for locals and 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 operations for dining venues and Banquet/special events. This includes taking advantage of locally sourced and seasonally-driven items; creating menus with the spirit of the city and seasonality in mind; building and leading a dynamic culinary team; sourcing ingredients and materials cost-effectively; and representing the Omni brand’s culinary experience within the market.

• • Check staffing, uniforms, daily production sheets, check production for breakfast, lunch, next day prep, check quality of sauces and product.  Train associates on menu items and consistently during peak business, insure premeal held daily, cleanliness and daily specials and consistent plate presentation on all times.
  • Check staffing, uniforms, daily production sheets, check production for lunch, next day prep, check quality of sauces.  Train associates on menu items, and consistency, to insure premeal is held daily, cleanliness, daily specials and consistent plate presentation of all items.
  • Check staffing and uniform, daily production sheets, check production for sauces, soups, stocks and blue plate specials, check quality and consistency of product.  Train associate on all items, insure cleanliness and sanitation of production box.
  • Check with Banquet Chef weekly and daily on necessary soups, stocks, bases needed to fully operate banquet production.
  • Ensure all brunch items are prepared to standard.  Insure production is ready and quality is met.  Insure product is delivered on a timely basis.
  • Executive Sous Chef is also responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for overall operation.
  • Executive Sous Chef is also responsible for cost controls, menu planning along with the Executive Chef.
  • Ensure coordination of butcher shop, garde manager and banquets all specified food on time and to right area.
  • Coordinate with P.M. night chef.
  • Monthly training class with your immediate associates.
  • Other duties as assigned

• • • 5 years’ experience in an Executive Chef kitchen management capacity, and excellent knowledge of current culinary trends.
    • Bachelor’s Degree or Equivalent
    • Must have experience in high volume hotel business.
    • Must be competent in culinary creativity as demonstrated by cooking test.
    • Strong knowledge of food cost and inventories.
    • Must possess the ability to handle stressful and busy hotel.
    • Clear, concise written and verbal communication skills. Candidate must be comfortable to speak to guests and conduct meeting, and able to communicate with guests and staff professionally and with empathy.
    • Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
    • Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
    • Must have the ability to delegate, effectively train and coach a team with diverse talents.
    • Must have a good understanding of cost control.
    • Must have good knowledge of computers (i.e: Excel & Word).
    • Must be a leader and a mentor.
    • Maintain a professional business appearance, attitude, and performance
    • Must be able to work a flexible schedule including nights, weekends and holidays.
    • Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
    • Stand or walk for an extended period or for an entire work shift. 
    • Requires repetitive motion of arms, hands, and legs.
    • Must have valid California Food Handler card; preferrably California Food Manager certification.

Pay: $85,000-95,000/year. The pay scale provided is a range that Omni Hotels & Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate’s qualifications and/or experience

Omni Hotels & Resorts is an equal opportunity employer. We will consider qualified applicants with criminal histories in a manner consistent with the Los Angeles Fair Chance initiative for hiring.  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.