Overview:
To provide technical and administrative assistance to the Executive Sous Chef and ensure effective operation of the kitchen and food production outlets.
Responsibilities:
* Opening and closing of kitchen.
* Help develop additions to menu.
* Training of Staff.
* Assist Executive Sous chef with product availability for all concessions and banquet items.
* Helps direct proper sanitation of all kitchen facilities and equipment.
* Helps ensure that all kitchen equipment is in good working order.
* Assist with proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
* Monitors and assists with management of daily food production.
* Monitors safety of staff.
* Maintains good working relationship with Front of the House.
* Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
* Checks and controls sign-in and sign-out procedures for kitchen staff.
* Responsible for reading and executing daily B.E.O's.
* Responsible for adhering to all Omni and Trinity F&B Services policies and procedures.
Qualifications:
* Display basic knife skills
* Minimum of 4 years of hotel and or resort experience in fast paced, culinary environment
* Ability to multi-task
* Must be able to stand for 8+ hours per day
* Ability to efficiently lead a team
* Flexible Scheduling to include nights, weekends, and holidays
* Must have an unexpired Food Handlers' certification
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. 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.
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