Sous Chef

About this role

Requirements

• At least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen
• Proven culinary skills and ability to lead, develop, and motivate staff
• Strong organizational, management, culinary, communication, and motivational skills
• Proficient in all aspects of Food & Beverage/Hospitality industry control procedures
• Knowledge of Microsoft Office (Word, Excel, and PowerPoint)
• ServSafe Sanitation certification; ACF Certified preferred
• Excellent written and verbal communication skills as well as organizational skills; Bilingual (Spanish) preferred
• Ability to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell

Responsibilities

• Carry out supervisory responsibilities including interviewing, hiring, training employees, planning, assigning, directing work, appraising performance, rewarding, disciplining, and resolving problems
• Manage daily production, preparation, and presentation of food for hotel restaurants and room service to ensure quality consistent with Omni Standards
• Monitor, analyze, and control labor and food costs; prepare reports, charts, and schedules to meet or exceed budgets while maintaining quality
• Assist Executive Chef in creation, costing, and implementation of outlets, banquets, seasonal, and special menus
• Assume responsibilities of Executive Chef in their absence
• Schedule staff according to budget and business forecast
• Provide kitchen support for banquet functions and oversee proper handling and tracing of banquet food returns
• Direct proper sanitation of kitchen facilities and equipment; ensure compliance with EcoSure and health code standards

Benefits

• Comprehensive benefits package for full-time associates
• Opportunities for advancement
• Culture that values learning, growth, and inclusivity
• Workplace where everyone can thrive