Sous Chef- Blue Ridge

				Overview:

The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets. 

Responsibilities:

* Advise the Restaurant Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. 
* Manages employees encompassing culinary, servers and stewarding.
* Is responsible for the overall direction, coordination, and evaluation of restaurant unit.
* Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
* Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications:

* AAS in Culinary Arts or equivalent from an accredited University or Institute.
* Three to five years Previous Culinary Experience in a high production kitchen.
* Must possess strong organizational, management, culinary, communication, and motivational skills. 
* Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. 
* Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.  
* Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
* Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  
* Servesafe Sanitation; ACF Certified preferred.
			

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Omni Hotels Management Corporation

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