Sous Chef

				Overview:

The Sous Chef is responsible for all areas of the kitchen's operations in the absence of the Executive Chef and Executive Sous Chef and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. ($65,000 - $75,000 annual, based on experience)

Responsibilities:

* Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
* Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
* 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.
* Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
* Should assume the responsibilities of the Executive Chef in his or her absence.
* Scheduling of staff according to budget and business forecast.
* Provide kitchen support for banquet functions.
* Oversee proper handling and tracing of banquet food returns at end of functions.
* Directs proper sanitation of all kitchen facilities and equipment.
* Comply with EcoSure & health code standards for sanitation.
* Ensures that all kitchen equipment is in good working order.
* Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
* Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
* Provide support and leadership to accomplish our Medallia food quality score
* Checks and controls sign-in and sign-out procedures for kitchen staff.
* Perform any other job related duties as assigned.

Qualifications:

* Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
* Candidate 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.
* Candidate must be creative and up to speed on new concepts and food trends.
* Banquets experienced required.
* Computer literacy required.
* Must have basic mathematical skills and be able to create and understand financial reports.
* Able to work a flexible schedule to include nights, weekends and holidays.
* College education and/or culinary degree preferred.

Omni Hotels & Resorts is an equal opportunity 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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Omni Hotels Management Corporation

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