Otis Huemmer

Senior Executive Chef @Oak View Group

The primary culinary subject matter expert and responsible for identifying, creating and implementing programs that improve and support satisfaction with the dining service experience • Development of a long-term menu strategy that exceeds consumer expectations with client financial goals/budgets • Researches, experiments and educates the latest trends in food service • Maintaining strategic accountability for overall menu/product offerings (concessions, catering, in-suite menu, etc.) including sku rationalization, core recipe standards, portion standards, inventory management, prep standards, and waste/cost control • Facilitation of recipe development process and costing • Creates and manages documentation of recipes written in a clear, concise manner and easily understood by a wide variety of audiences • Oversee on-going recipe development, costing, testing, ingredient selection, and maintenance of order guides • Ensure execution of product tastings protocols to include; internal presentations, food shows, outside tastings • Establish effective food management processes and reporting • Establishes the theoretical food cost system ensuring the system is kept current • Develop proper prep procedures keeping prep sheets in sync with operational needs • Develop waste tracking/management systems • Partner with Finance and Field Operations to manage food and labor outliers • Ensure the highest level of culinary standards are maintained • Develop communication processes within the culinary team to ensure alignment with food inatives • Develop culinary leaders, support succession planning and development, and build bench strength • Support business development process working closely with VPs and Director of Business Development as assigned • Responsible for helping a company to achieve financial goals and objectives and increase operating performance • Prepares budgets, creates businesses plans, and solves internal issues as they arise