Sous Chef

				Overview:

The Omni Richmond 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:

General responsibilities include, but not limited to:

* 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:

Qualifications for ideal candidate:

* 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 employer - vets/disability. 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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