Omni Hotels & Resorts
Overview
Join to apply for the
Sous Chef
role at
Omni Hotels & Resorts . Richmond Hotel
— Ideally located in the heart of everything that makes Richmond a unique and special destination, the Omni Richmond Hotel is known for refined Southern hospitality in an elegant and relaxing setting. Nestled within the historic and vibrant Shockoe Slip district, our guests enjoy a location adjacent to timeless architecture, restaurants, nightlife and the scenic James River. The Omni Richmond is at the very center of Richmond's financial and legislative districts, blocks from the Virginia State Capitol. Job Description
The Omni Richmond Hotel is seeking a talented, quality-driven individual to join its 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). Communicating expectations and ensuring staff understand them and execute within 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. Proven culinary skills and ability to lead, develop, and motivate staff. Excellent written and verbal communication skills as well as organizational skills. Creative and up to speed on new concepts and food trends. Banquets and Restaurant experience preferred. Must be computer literate and detail oriented. Basic mathematical skills and ability to create and understand financial reports. Ability to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. ServSafe Manager certification preferred. Ability to stand, sit, bend, lift, and carry for extended periods of time. Ability to lift and carry up to 50 lbs without assistance. Equal Opportunity
Omni Hotels & Resorts is an equal opportunity employer. EEO poster and related information are available. If you need special assistance to apply for a posted position, please email applicationassistance@omnihotels.com. Additional Details
Seniority level : Mid-Senior level Employment type : Full-time Job function : Management and Manufacturing Industries : Hospitality
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Join to apply for the
Sous Chef
role at
Omni Hotels & Resorts . Richmond Hotel
— Ideally located in the heart of everything that makes Richmond a unique and special destination, the Omni Richmond Hotel is known for refined Southern hospitality in an elegant and relaxing setting. Nestled within the historic and vibrant Shockoe Slip district, our guests enjoy a location adjacent to timeless architecture, restaurants, nightlife and the scenic James River. The Omni Richmond is at the very center of Richmond's financial and legislative districts, blocks from the Virginia State Capitol. Job Description
The Omni Richmond Hotel is seeking a talented, quality-driven individual to join its 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). Communicating expectations and ensuring staff understand them and execute within 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. Proven culinary skills and ability to lead, develop, and motivate staff. Excellent written and verbal communication skills as well as organizational skills. Creative and up to speed on new concepts and food trends. Banquets and Restaurant experience preferred. Must be computer literate and detail oriented. Basic mathematical skills and ability to create and understand financial reports. Ability to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. ServSafe Manager certification preferred. Ability to stand, sit, bend, lift, and carry for extended periods of time. Ability to lift and carry up to 50 lbs without assistance. Equal Opportunity
Omni Hotels & Resorts is an equal opportunity employer. EEO poster and related information are available. If you need special assistance to apply for a posted position, please email applicationassistance@omnihotels.com. Additional Details
Seniority level : Mid-Senior level Employment type : Full-time Job function : Management and Manufacturing Industries : Hospitality
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