Executive Chef Assistant

6 days 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 staff, you will be responsible for providing 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 that all aspects of food preparation, presentation, and service meet the highest standards of quality and excellence.
  • Banquet Experience: Possess heavy experience in banquets, with the ability to lead and manage large-scale food production and service operations.
  • Staff Management: Interview, hire, counsel, train, and discipline associates, in coordination with the Executive Chef and Chef de Cuisine, to ensure that our team is equipped to deliver exceptional service and quality.
  • Menu Training: Participate in training staff on menu items, including ingredients, preparation methods, and unique tastes, to ensure that our culinary team is knowledgeable and confident in their abilities.
  • Equipment Maintenance: Operate and maintain all department equipment, reporting any malfunctions or issues to ensure that our kitchen is running smoothly and efficiently.
  • Supply Management: Purchase appropriate supplies and manage inventories according to budget, ensuring that our kitchen is well-stocked and equipped to meet the demands of our guests.
  • Staffing and Scheduling: Review staffing levels to ensure that guest service, operational needs, and financial objectives are met, and make adjustments as necessary to ensure that our team is adequately staffed.
  • 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 that 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 Appraisal: Participate in the associate performance appraisal process, providing feedback as needed.
  • Team Collaboration: Establish and maintain open, collaborative relationships with associates and ensure that associates do the same within the team.
  • Daily Stand-up Meeting: Conduct a daily stand-up meeting to ensure that the team is informed and aligned.

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.
  • Creativity and Adaptability: Creative and up-to-date on new concepts and food trends.
  • Computer Literacy: Computer literate and detail-oriented.
  • Mathematical Skills: Basic mathematical skills and the ability to create and understand financial reports.
  • Schedule Flexibility: Able to work a flexible schedule, including nights, weekends, and holidays.
  • Education and Certification: College education and/or culinary degree preferred, and a valid ServSafe Food Handling Certification.
  • Physical Demands: Able to work for long periods of time on feet, lift up to 50 Lbs, and work in extreme temperatures.

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