Executive Sous Chef

2 months ago


Carlsbad, United States Omni Hotels Full time

Job Summary:

We are seeking an experienced and skilled Executive Sous Chef to join our culinary team at Omni La Costa Resort & Spa. As a key member of our kitchen team, you will be responsible for preparing and cooking food, supervising the kitchen, and ensuring that all menu items meet our high standards.

Responsibilities:

  • Culinary Operations: Oversee the preparation and cooking of food, ensuring that all menu items are prepared to our specifications.
  • Team Leadership: Supervise and lead a team of cooks and kitchen staff, providing guidance and support to ensure that all tasks are completed efficiently and effectively.
  • Menu Development: Collaborate with our culinary team to develop and implement new menu items and specials, ensuring that they meet our high standards of quality and presentation.
  • Inventory Management: Manage inventory levels, ensuring that we have the necessary ingredients and supplies to meet our culinary needs.
  • Quality Control: Conduct regular quality control checks to ensure that all food is prepared to our high standards.
  • Health and Safety: Ensure that all health and safety protocols are followed, maintaining a clean and safe kitchen environment.

Requirements:

  • Experience: Minimum of 2 years in a hotel supervisory position within the Culinary Department.
  • Culinary Degree: Culinary degree or apprenticeship certification.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required.


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