Sous Chef

Overview

The Omni Hotel is seeking a talented, quality-driven individual to join it's Culinary team as a Sous Chef. In this role, you will be responsible for assisting the Executive Chef in all areas of the kitchen’s operations. As a leader, you will ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Responsibilities

• Assisting the Executive Chef in managing the daily production, preparation and presentation of all food for the hotel's restaurant, room service, and banquet operations to ensure a high quality and consistent product is produced, which conforms to all Omni Standards.
• Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assisting the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and specialty menus.
• Assuming the responsibilities of the Executive Chef in his or her absence.
• Providing kitchen support for restaurant and banquet functions.
• Overseeing proper handling and tracing of banquet food returns at the end of functions.
• Directing proper sanitation of all kitchen facilities and equipment.
• Complying with health code standards for sanitation.
• Ensuring that all kitchen equipment is in good working order and files Synergy tickets for any items in need of repair or maintenance.
• Directing proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knowing expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Providing support and leadership to accomplish our Medallia food quality score.
• Checking and controlling sign-in and sign-out procedures for kitchen staff.
• Performing any other job-related duties as assigned.

Qualifications

• Must have at least 2 years previous culinary management experience in a high-volume, full-service kitchen, with at least half of that time spent in a banquet food production capacity.
• Must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Excellent written and verbal communication skills as well as organizational skills.
• Must be creative and up to speed on new concepts and food trends.
• Both Banquets and Restaurant experienced preferred.
• Must be computer literate and detail orientated
• Must have basic mathematical skills and be able to create and understand financial reports.
• Ability to work a flexible schedule to include weekends and holidays.

College education and/or culinary degree preferred.

• Certified as a ServSafe Manager preferred.
• Ability to stand, sit, bend, lift, and carry for extended periods of time
• Ability to lift and carry up to 50lbs without assistance.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

• EEOC is the Law Poster.
• Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.
• 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.