Executive Sous Chef | Outlets
About The Position
Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center (OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes Mokara Spa, six food & beverage outlets, 76,000 square feet of meeting and event space, a retail outlet, fitness center, and rooftop pool. Omni Oklahoma City Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training, along with the pride that comes from working for a company with a reputation for exceptional service. If you are a friendly, motivated person, with a passion to serve others, the Omni Oklahoma City Hotel may be your perfect match. Overview: The Executive Sous Chef - Outlets has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.
Requirements
- Customer Service, prior admin experience preferred.
- 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.
- Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4-star establishment or higher.
- Serve Safe certified food manager
- Ability to stand for entire shift
- Ability to lift/push/pull up to 50 lbs.
Responsibilities
- Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
- To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
- Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
- Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
- To maintain control of the standards for purchasing and receiving items.
- Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
- To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
- Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
- Responsible for control of equipment and scheduling maintenance.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
