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Sous Chef

2 months ago

Frisco Texas, United States Omni Hotels & Resorts Full time

Job Title: Sous Chef - Culinary Operations Manager

Job Summary:

We are seeking a highly skilled and experienced Sous Chef to join our culinary team at Omni Hotels & Resorts. As a Sous Chef, you will be responsible for providing technical and administrative assistance to the Executive Sous Chef, ensuring the effective operation of the kitchen and food production outlet.

Responsibilities:

  • Manage the daily production, preparation, and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.
  • Manage associates in scheduling, training, developing, coaching, and counseling, conducting reviews. Also focus on attracting, interviewing, retaining, and motivating the associates while providing a safe work environment.
  • 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.
  • Assist the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and special menus.
  • Scheduling of staff according to budget and business forecast.
  • Provide kitchen support for food and beverage outlet functions.
  • Oversee proper handling and tracing of food returns.
  • Directs proper sanitation of all kitchen facilities and equipment.
  • Comply with EcoSure & health code standards for sanitation.
  • Ensures that all kitchen equipment is in good working order.
  • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
  • Provide support and leadership to accomplish our Medallia food quality score.
  • Checks and controls sign-in and sign-out procedures for kitchen staff.

Qualifications:

  • Must have previous culinary leadership experience.
  • Candidate must be creative and up to speed on new concepts and food trends.
  • Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
  • Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests.
  • Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
  • Able to set priorities for the culinary team and provide feedback to others that enhances performance.
  • Prior experience managing schedules, inventory, payroll, service recovery, and associate relations matters required.
  • Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone.
  • Strong organizational skills with the ability to multi-task and provide guest follow-up in a fast-paced environment.
  • Eye/hand coordination needed to use all kitchen equipment.
  • Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
  • Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
  • Must be proficient with computers.
  • Serve Safe certified food manager.
  • Must be able to lift, push, pull, and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
  • Must be able to work a variety of shifts, including weekends and holidays.