Executive Sous Chef

6 days ago

Austin, Texas, United States Omni Hotels Full time
Job Summary

We are seeking a highly skilled and experienced Executive Sous Chef to join our culinary team at Omni Hotels & Resorts. As a key member of our kitchen staff, you will be responsible for overseeing the daily operations of our kitchen, ensuring that all food is prepared to the highest standards of quality and presentation.

Key Responsibilities
  • Assist the Chef de Cuisine 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, spot check outlets to ensure SOPs are being followed.
  • Requisition and order properly all items needed 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 time.
  • Ensure an adequate supply of all products prepared on a timely basis.
  • Establish standard recipes and ensure the compliance with them.
  • Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
  • Operates and maintains all department equipment and reports malfunctions.
  • Reviews 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 supervises 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.
  • Champion Power of One / Omni culture.
  • Complete other duties as assigned by management.
Requirements
  • 2-3 years previous culinary leadership experience, preferably in a high volume, full service kitchen, preferably in a hotel environment.
  • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
  • Excellent written and verbal communication skills as well as organizational skills.
  • Candidate must be creative and up to speed on new concepts and food trends.
  • Computer literate and detail orientated is a must.
  • Must have basic mathematical skills and be able to create and understand financial reports.
  • Must have experience managing payroll and scheduling.
  • Must be able to work a flexible schedule to include weekends and holidays.
  • College education and/or culinary degree preferred.
  • Texas Food Handler / Serve Safe certified food manager is required.
Physical Requirements
  • Must be able to lift, push, pull and carry moderate weight.
  • Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
  • Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Working Environment
  • Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
  • Exposure to hazardous cleaning chemicals.
Tools & Equipment
  • Cooking utensils and equipment.
  • Microsoft Outlook, Kronos, OnTrack.

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