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Executive Sous Chef
2 months ago
We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Omni Hotels & Resorts. As a key member of our culinary team, you will be responsible for ensuring the effective operation of our kitchen and food production outlet.
Key Responsibilities- Assist the Executive Chef in overseeing the kitchen and supervising the preparation and presentation of foods by line cooks and garde manger personnel.
- Consistently check line plating and quality, and spot check outlets to ensure that all food items are prepared to the highest standards.
- Requisition and order all necessary items for the following day from the food storeroom, non-food storeroom, and stewarding department.
- Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat, and orderly.
- Keep walk-in, prep area, and equipment up to Health Department standards at all times.
- Ensure an adequate supply of all products prepared on a timely basis.
- Establish standard recipes and ensure compliance with them.
- Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner that increases their usefulness and maintains quality.
- Participate in training staff on menu items, including ingredients, preparation methods, and unique tastes.
- Operate and maintain all department equipment and report malfunctions.
- Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
- Recruit, interview, and hire associates.
- Effectively coach and counsel associates as needed and complete performance evaluations.
- Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
- Responsible for scheduling and facilitating monthly OST meetings, including agenda development and execution.
- Responsible for ensuring all Omni Standards are applied with regard to new hire training paperwork and orientation, disciplinary procedures, uniform issuance.
- Ensure proper daily stand-up meetings are held for the staff.
- Support a positive work environment of employee growth and development and interdepartmental teamwork.
- 3-5 years of previous culinary leadership experience in a high-volume, full-service kitchen, preferably in a hotel environment.
- Proven culinary skills and ability to lead, develop, and motivate staff.
- Excellent written and verbal communication skills, as well as organizational skills.
- Candidate must be creative and up-to-date on new concepts and food trends.
- Computer literate and detail-oriented is a must.
- Basic mathematical skills and ability to create and understand financial reports.
- Experience managing payroll and scheduling.
- Ability to work a flexible schedule, including weekends and holidays.
- College education and/or culinary degree preferred.
- Texas Food Handler/Serve Safe certified food manager is required.
