Executive Sous Chef

7 days ago

Charlotte, North Carolina, United States Omni Hotels Full time
Job Description:

The Executive Sous Chef plays a pivotal role in the efficient and effective management of the hotel's culinary operations, ensuring seamless execution of services within established budgetary controls.

Key Responsibilities:
  • Operational Excellence: Collaborate with the Executive Chef to develop and implement strategies that minimize operating costs while maintaining exceptional food quality and presentation.
  • Financial Management: Assist in budgeting and forecasting, controlling food costs, payroll, and overheads, and reporting variances with recommendations for corrective action.
  • Culinary Leadership: Advise the Executive Chef on kitchen-related matters, ensuring a high standard of cleanliness, hygiene, and food safety practices throughout the kitchen.
  • Guest Satisfaction: Ensure the smooth operation of day-to-day activities, maintaining high standards of service quality and guest satisfaction.
  • Purchasing and Receiving: Maintain control over purchasing and receiving standards, working closely with the storeroom manager and food and beverage controller to ensure efficient inventory management.
  • Quality Control: Regularly inspect food service sections during service time to ensure adherence to established standards.
  • Equipment Maintenance: Responsible for the control and maintenance of kitchen equipment, scheduling regular maintenance to prevent downtime.
Requirements:
  • Culinary Experience: A minimum of 4 years of culinary management experience in a high-volume, full-service hotel restaurant and banquet kitchen, with a proven track record of supervising other culinary staff.
  • Culinary Skills: Proven culinary skills, with the ability to lead, develop, and motivate staff, and teach employees the importance of interacting with guests and resolving internal requests.
  • Business Acumen: Basic mathematical skills, with the ability to create and understand financial reports, and a creative approach to new concepts and food trends.
  • Leadership: Excellent written and verbal communication skills, with the ability to multi-task and work in a fast-paced environment, and train staff to produce high volumes of work while maintaining quality standards.
  • Education and Certifications: College education and/or culinary degree preferred, with Serve Safe certified food manager certification.
  • Physical Demands: Ability to lift and carry up to 40 lbs, push and pull carts and items weighing up to 75 lbs, and walk/stand for extended periods with frequent bending and twisting.

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