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Executive Chef Assistant

2 months ago

Charlotte, North Carolina, United States Omni Hotels Full time

Job Summary:

The Omni Hotels & Resorts is seeking a highly skilled and experienced Sous Chef to join our culinary team. As a key member of our kitchen operations, the Sous Chef will provide technical and administrative assistance to the Executive Chef and Chef de Cuisine to ensure the effective operation of the kitchen and food production outlets with a heavy emphasis on banquets.

Key Responsibilities:

  • Food and Beverage Operations: Participate in the management of our food and beverage operation, ensuring high-quality standards and exceptional guest experiences.
  • Banquet Experience: Possess heavy experience in banquets, with the ability to lead and manage large-scale events with precision and attention to detail.
  • Team Leadership: Interview, hire, counsel, train, and discipline associates, in coordination with the Executive Chef and Chef de Cuisine, to build a high-performing team.
  • Menu Development: Participate in training staff on menu items, including ingredients, preparation methods, and unique tastes, to ensure consistency and excellence.
  • Equipment Maintenance: Operate and maintain all department equipment, reporting malfunctions and ensuring seamless kitchen operations.
  • Supply Chain Management: Purchase appropriate supplies and manage inventories according to budget, ensuring efficient and cost-effective operations.
  • Staffing and Scheduling: Review staffing levels to ensure that guest service, operational needs, and financial objectives are met, and make adjustments as necessary.
  • Safety and Loss Prevention: Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
  • Guest Feedback: Interact with guests to obtain feedback on product quality and service levels, effectively responding to and handling guest problems and complaints.
  • Associate Empowerment: Empower associates to provide excellent customer service, ensuring they understand expectations and parameters.
  • Service Performance: Observe service behaviors of associates and provide feedback to individuals, continuously striving to improve service performance.
  • Guest Satisfaction: Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
  • Training and Development: Assist in the interviewing and hiring of associate team members with the appropriate skills, and support a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
  • Performance Management: Communicate performance expectations in accordance with job descriptions for each position, and participate in the associate performance appraisal process, providing feedback as needed.
  • Team Collaboration: Establish and maintain open, collaborative relationships with associates and ensure associates do the same within the team.
  • Stand-up Meetings: Conduct stand-up meetings on a daily basis to ensure clear communication and alignment among team members.

Requirements:

  • Culinary Experience: At least three years of previous culinary management experience in a high-volume, full-service kitchen/hotel preferred.
  • Culinary Skills: Proven culinary skills and the ability to lead, develop, and motivate staff.
  • Communication and Organizational Skills: Excellent written and verbal communication skills, as well as organizational skills, to effectively manage multiple tasks and priorities.
  • Creativity and Adaptability: Creative and up-to-speed on new concepts and food trends, with the ability to adapt to changing menu items and kitchen operations.
  • Computer Literacy: Computer literate and detail-oriented, with basic mathematical skills and the ability to create and understand financial reports.
  • Scheduling Flexibility: Able to work a flexible schedule, including nights, weekends, and holidays.
  • Education and Certifications: College education and/or culinary degree preferred, with a valid ServSafe Food Handling Certification.
  • Physical Demands: Must be able to work for long periods of time on feet, lift up to 50 Lbs, and work under some extreme temperatures.