Omni Hotels and Resorts creates genuine, authentic guest experiences at 60 distinctive luxury hotels and resorts in leading business gateways and leisure destinations across North America. Omni Hotels is known for its exemplary culture, authenticity to the markets in which we operate, innovation and exceptional service.  Our commitment to career development has created tenure and loyalty that enables us to perpetuate our family atmosphere.

The Corporate Executive Chef will serve as the right hand to the Head of Culinary, helping lead, inspire, and elevate Omni’s culinary program across the brand. This individual will focus on driving operational excellence, innovation, profitability, and guest satisfaction. Acting as a key strategic partner and operator, this role will support property-level chefs, promote consistency, and help strengthen Omni’s culinary identity through mentorship, training, and execution of brand initiatives.

This position is heavily preferred to be located in Dallas, TX at the Corporate Office but does require heavy amount of travel.

Primary Objectives:

• Support the Head of Culinary and VP of F&B to help Elevate Omni’s culinary standards and drive brand consistency.
• Support operational execution with a focus on profitability and performance.
• Promote culinary innovation and forward-thinking food & beverage concepts.
• Lead property-level engagement, support new openings, and optimize struggling hotels.
• Help build a robust culinary pipeline by developing future leaders and teams.
• Focused project work.
• New Chef Orientation and culinary audits

Key Responsibilities:

1. Operational Excellence

Revenue, COGS & Profitability

• With Direction from Head of Culinary, Identify and implement best practices to improve culinary profitability.
• Review COGS, COB, and inventory performance with region-specific recommendations.
• Assist in setting up and maintaining vendor order guides (e.g., Sysco, Chef’s Warehouse).
• Advise and support bottom 5 food cost performers and non-compliant properties.

Guest Satisfaction & Experience

• Conduct 3-day operational audits at underperforming hotels.
• Lead action planning and hands-on support for improvement.
• Evaluate buffets, restaurant services, and banquet execution for quality and consistency.

Labor & Staffing

• Support staffing, recruitment, and onboarding programs.
• Strengthen Executive Chef onboarding to reduce turnover.
• Promote team morale through daily engagement, culture discussions, and check-ins.
• Partner with Head of Culinary and HR to lead recruiting strategies (e.g., schools, J1/H2B).

Food Safety & Compliance

• Standardize F&B safety and cleanliness protocols across the brand.
• Provide field support for properties with low food safety audit scores.

2. Culinary & Beverage Innovation

Menu & Product Development

• Collaborate with Head of Culinary to develop seasonal menus and LTOs.
• Review and refine brand standards; promote house-made approaches where feasible.
• Assist in rollout execution with regional adaptability.

Culinary Trends & Training

• Conduct live training and cooking demos (e.g., egg cookery, sauce work, butchery).
• Stay ahead of trends in techniques, ingredients, presentation, and bar programs.
• Enhance the visibility of Omni’s culinary team via PR, social, and marketing (#OmniChef).

Product Testing & Pilots

• Lead pilot testing of new food and beverage items before national rollouts.
• Track results, feedback, and success metrics from test properties.

3. Property-Level Support

Openings & Renovations

• Provide task force support for new hotel openings and renovations.
• Ensure culinary brand standards and SOPs are established at launch.

Struggling Properties

• Conduct deep-dive diagnostics at struggling properties.
• Offer short-term tactical support and long-term strategic guidance.
• Highlight and share success stories and best practices brand wide.

4. Leadership & Talent Development

Chef Development & Leadership Programs

• Standardize onboarding and orientation programs for new leaders.
• Support regional leadership training and development pathways.
• Facilitate mentorship relationships across the culinary network.

Talent Pipeline

• Identify high-potential individuals for growth and advancement.
• Engage with current task force chefs and rising talent for continued development.

5. Communication & Collaboration

Team Alignment

• Participate in regular F&B calls and leadership discussions.
• Help Organize quarterly culinary leadership meetings or area huddles.
• Lead an annual culinary planning session for future strategy and innovation.

Key Qualifications:

• Proven experience as an Executive Chef, Corporate Chef, or Multi-Property Leader.
• Track record of driving profitability, innovation, and high-quality food experiences.
• Skilled in building teams, training, and mentoring talent at all levels.
• Strong understanding of cost control, kitchen systems, and operational execution.
• Exceptional communication, collaboration, and leadership presence.
• Willingness to travel regularly to hotels and resorts across the Omni portfolio.

Ideal Traits:

• Hands-on Chef who leads by example.
• Expert Cook
• Understands the modern kitchen and what kitchen culture means
• Deep passion for culinary excellence, guest satisfaction, and team development.
• Up to date on trends and industry innovation.
• Adaptable, solutions-oriented, and able to prioritize in a fast-moving environment.

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.