About the position
The Executive Sous Chef has an overall responsibility for the efficient and effective running of the main kitchen, which includes both Banquet and Outlet operations. Helps to ensure operating costs are minimized. Will report to and assist the Executive Chef in the coordination of all food operations - to assist in purchasing, receiving, storage, preparation, and presentation of fresh food, along with promoting the Omni legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental policies and procedures.
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.
- To control physical area where food preparation occurs.
- 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.
- 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.
- Participates in innovation of cuisine with food trends and teaching techniques onward.
Requirements
- Customer Service, prior admin experience preferred.
- Adapt to change quickly while keeping organized and professional at all times.
- Able to work a flexible schedule as needed, to include early mornings, evenings, weekends, and holidays.
- Reports to work at scheduled time, neatly groomed and following company dress code policy.
- 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 as an Executive Sous Chef, Chef de Cuisine or Sous Chef level management position of a 4 star establishment or higher, preferable hotel experience.
- Restaurant experience preferred, which includes server training, tastings and chef dinners.
- Serve Safe certified food manager.
