Executive Chef

1 week ago

GondrecourtleChâteau, Grand Est, United States Omni Hotels Full time
Job Title: Sous Chef

We are seeking a highly skilled and experienced Sous Chef to join our culinary team at the Omni Viking Lakes Hotel. As a key member of our kitchen team, you will be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Responsibilities:
  • Execute all Omni Hotel and company policies/procedures, ensuring that all services provided achieve established standards within agreed budgetary controls.
  • Assist the Chef de Cuisine in budgeting, including food cost/payroll/etc. Control all overheads and achieve food cost budget throughout the year, reporting variances and recommending remedial action.
  • Advise the Chef de Cuisine and/or Executive Chef on all matters relating to the kitchen area, ensuring a high standard of cleanliness and hygienic practice throughout the kitchen.
  • Maintain control of standards for purchasing and receiving items, working closely with the storeroom manager and food and beverage controller.
  • Test and evaluate products for quality, paying attention to yield/holding qualities/market price/wastage usage of leftovers.
  • Constantly inspect all food service sections during service time to ensure correct standards are maintained.
  • Responsible for control of equipment and scheduling maintenance.
Qualifications:
  • Minimum 3 years at a Sous Chef equivalent management position in a 3-star establishment or higher.
  • Hotel Banquet Chef experience strongly preferred.
  • Serve Safe certified food manager or equivalent.
  • Associates degree or higher preferred in Culinary Arts.
  • Knowledge of Microsoft Word, Excel, Delphi or similar programs, excellent organizational skills.
  • Clear, positive, energetic communication skills.
  • Customer Service, prior admin experience preferred.
Physical Requirements:
  • Must be able to lift, push, pull, and carry moderate weight.
  • Must be able to walk/stand for extended periods, with frequent bending and twisting.
  • Must be able to utilize culinary tools (knives, commercial equipment, etc.).
Working Environment:
  • Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam, and extreme temperatures.
  • Exposure to food and beverage hazardous cleaning chemicals.
  • Exposure to food items and beverages.

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