Omni Hotels & Resorts
Executive Sous Chef
Join Omni Hotels & Resorts as an Executive Sous Chef. Oversee culinary operations, maintain service standards, and lead kitchen teams.
Responsibilities
Direct daily culinary operations, ensuring efficient production and cost control.
Maintain compliance with health, safety, and sanitation standards.
Collaborate with the Executive Chef on menu development and menu execution.
Manage budgeting, forecasting, and inventory controls to meet financial goals.
Supervise kitchen staff, provide training, and foster a positive work environment.
Control food quality, presentation, and guest service to exceed expectations.
Lead kitchen sanitation operations and timing of service.
Oversee recipe development, costing, and allergy guides.
Handle procurement, quality control, and vendor relationships.
Ensure accurate completion of administrative duties, including payroll, invoices, and requisitions.
Conduct daily stand‑up meetings, walk‑throughs, and monthly inventories.
Recruit, interview, and develop team members; hold associates accountable.
Respond swiftly to emergencies and maintain a safe working environment.
Perform any other duties required by senior management.
Qualifications
Minimum 5 years of kitchen management experience and current knowledge of culinary trends.
Large convention hotel or high‑volume business experience strongly preferred.
Bachelor’s Degree or equivalent.
Union environment experience preferred.
Strong culinary creativity demonstrated by cooking test.
Expertise in food cost, inventory, and cost controls.
Ability to manage stressful and busy hotel operations.
Excellent written and verbal communication skills.
Proven track record of motivating managers and associates to meet and exceed goals.
Strong understanding of forecasting, budgeting, scheduling, and P&L analysis.
Strong computer and technical skills, including online purchasing systems.
Ability to analyze department turnover and implement corrective actions.
Experience mentoring and developing talent.
Knowledge of federal, state, and local equal‑employment laws.
Serve Safe certified food manager with valid TIPs.
Willingness to work flexible hours, including nights, weekends, and holidays.
Salary range: $80,000 – $114,000 based on experience.
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Responsibilities
Direct daily culinary operations, ensuring efficient production and cost control.
Maintain compliance with health, safety, and sanitation standards.
Collaborate with the Executive Chef on menu development and menu execution.
Manage budgeting, forecasting, and inventory controls to meet financial goals.
Supervise kitchen staff, provide training, and foster a positive work environment.
Control food quality, presentation, and guest service to exceed expectations.
Lead kitchen sanitation operations and timing of service.
Oversee recipe development, costing, and allergy guides.
Handle procurement, quality control, and vendor relationships.
Ensure accurate completion of administrative duties, including payroll, invoices, and requisitions.
Conduct daily stand‑up meetings, walk‑throughs, and monthly inventories.
Recruit, interview, and develop team members; hold associates accountable.
Respond swiftly to emergencies and maintain a safe working environment.
Perform any other duties required by senior management.
Qualifications
Minimum 5 years of kitchen management experience and current knowledge of culinary trends.
Large convention hotel or high‑volume business experience strongly preferred.
Bachelor’s Degree or equivalent.
Union environment experience preferred.
Strong culinary creativity demonstrated by cooking test.
Expertise in food cost, inventory, and cost controls.
Ability to manage stressful and busy hotel operations.
Excellent written and verbal communication skills.
Proven track record of motivating managers and associates to meet and exceed goals.
Strong understanding of forecasting, budgeting, scheduling, and P&L analysis.
Strong computer and technical skills, including online purchasing systems.
Ability to analyze department turnover and implement corrective actions.
Experience mentoring and developing talent.
Knowledge of federal, state, and local equal‑employment laws.
Serve Safe certified food manager with valid TIPs.
Willingness to work flexible hours, including nights, weekends, and holidays.
Salary range: $80,000 – $114,000 based on experience.
#J-18808-Ljbffr