Executive Chef Assistant

2 weeks ago


New Orleans, Louisiana, United States Omni Hotels & Resorts Full time

Job Summary

The Omni Royal Orleans is seeking a highly skilled and experienced Sous Chef to join our culinary team. As a key member of our kitchen staff, you will be responsible for managing the daily production, preparation, and presentation of all food for the hotel's restaurant, banquets, food outlets, and room service.

Key Responsibilities

  • Manage a team of culinary professionals, providing guidance, coaching, and development opportunities to ensure exceptional service and quality.
  • Monitor and control labor and food costs, ensuring budgets are met or exceeded while maintaining high-quality standards.
  • Collaborate with the Executive Chef to create, cost, and implement menus, including seasonal and special offerings.
  • Assume leadership responsibilities in the absence of the Executive Chef, ensuring seamless kitchen operations.
  • Schedule staff according to budget and business forecast, ensuring adequate coverage and minimizing waste.
  • Provide kitchen support for banquet functions, ensuring timely and efficient service.
  • Oversee proper handling and tracing of banquet food returns, maintaining high standards of sanitation and quality.
  • Direct kitchen staff in maintaining a clean and organized workspace, adhering to EcoSure and health code standards.
  • Ensure all kitchen equipment is in good working order, minimizing downtime and maximizing productivity.
  • Direct proper maintenance of walk-in coolers, rotating food products and maintaining cleanliness.
  • Lead by example, demonstrating a commitment to excellence and a passion for delivering exceptional guest experiences.
  • Support and lead efforts to achieve high Medallia food quality scores.
  • Monitor and control sign-in and sign-out procedures for kitchen staff, ensuring accurate records and minimizing errors.

Requirements

  • Minimum 2 years of experience in a sous chef or supervisory role in a mid-to-large-sized hotel.
  • Ability to obtain Safe Serve Manager's certification within 30 days of employment.
  • Proven culinary skills, with the ability to lead, develop, and motivate staff.
  • Experience with creating, preparing, and executing meal periods and service types, including plated, individual presentation, buffets, and traveling menus.
  • Ability to create and cost menus, and procure items for menus.
  • Flexibility to work a varied schedule, including weekends and holidays.


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