Executive Sous Chef

Omni Hotels & Resorts • Irving, TX

12d • Onsite

About The Position

The Executive Sous Chef is responsible for the efficient and effective operation of the kitchen and food production outlets, while minimizing operating costs. The role assists the Executive Chef with budgeting and cost control, maintains food quality, cleanliness, and hygiene standards, and helps ensure guest satisfaction through smooth day-to-day operations. The Executive Sous Chef also oversees culinary staff, purchasing and receiving standards, equipment control, and maintenance scheduling.

Requirements

• At least 4 years of culinary management experience in a high-volume, full-service hotel restaurant and banquet kitchen.
• Experience supervising other culinary managers.
• Proven culinary skills and ability to lead, develop, and motivate staff.
• Ability to teach employees how to interact with internal and external guests and courteously resolve internal requests.
• Basic mathematical skills and ability to create and understand financial reports.
• Excellent written and verbal communication skills.
• Ability to multitask and work in a fast-paced environment.
• Computer proficiency.
• Experience managing payroll and schedules.
• Ability to work a flexible schedule, including weekends and holidays.
• ServeSafe certified food manager.
• Ability to lift and carry up to 40 pounds and push and pull carts and items weighing up to 75 pounds.
• Ability to walk and stand for extended periods, with frequent bending and twisting.
• Ability to use culinary tools, including knives and commercial equipment, and to taste and smell.

Nice To Haves

• Union experience preferred.
• College education and/or a culinary degree preferred.
• Creativity and familiarity with new concepts and food trends.

Responsibilities

• Execute Omni Hotel and company policies and procedures, ensuring services meet established standards within agreed budgetary controls.
• Assist the Executive Chef with budgeting, including food costs and payroll.
• Control overheads and achieve the food cost budget when agreed; report budget variances with reasons and recommendations for corrective action.
• Advise the Executive Chef on kitchen matters and maintain high standards of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction through the smooth and effective operation of day-to-day activities.
• Maintain standards for purchasing and receiving items, working closely with the storeroom manager and food and beverage controller.
• Test and evaluate products for quality, including yield, holding qualities, market price, wastage, and use of leftovers.
• Inspect food service sections during service to ensure standards are maintained.
• Control equipment and schedule maintenance.
• Perform other duties as required by management.
• Lead, develop, motivate, and train culinary staff to produce high volumes of work while maintaining quality.
• Manage payroll and schedules.
• Ensure health standards and safety and security policies and procedures are followed.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed