Executive Sous Chef

Omni Hotels & Resorts•Washington, DC

11d•Onsite

About The Position

The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. This position will have a primary focus of leading the Banquet Culinary overall operations.

Requirements

At least 4 years previous culinary management experience in a high-volume, full-service Hotel Restaurant and Banquet Kitchen.
Experience must include supervision of other culinary management.
Proven culinary skills and must be able to lead, develop, and motivate staff.
Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests.
Candidate must be creative and up to speed on new concepts and food trends.
Must have basic mathematical skills and be able to create and understand financial reports.
Ensure that all health standards are consistently maintained.
Ensure all safety and security policies and procedures are followed.
Excellent written and verbal communication skills.
Ability to multi-task and work in fast paced environment.
Ability to train staff to produce high volumes of work while maintaining quality per Omni standards.
Must be proficient with computers.
Experience managing payroll and schedules required.
Must be able to work a flexible schedule to include weekends and holidays.
Must be able to lift and carry up to 40 lbs.
Must be able to push and pull carts and items weighing up to 75 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell.

Nice To Haves

Union experience preferred.
College education and/or culinary degree preferred.
Serve Safe certified food manager.

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.
Perform any other duties as required by management.