Executive Sous Chef

Omni Hotels & Resorts•Hot Springs, VA

20d•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 supports the Executive Chef in managing budgets and kitchen operations, maintains purchasing, receiving, food quality, cleanliness, and safety standards, and helps ensure guest satisfaction through the smooth daily operation of the kitchen. The position is at The Omni Homestead Resort & Spa, a four-season resort in Virginia.

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 the ability to lead, develop, and motivate staff.
Ability to teach employees how to interact courteously with internal and external guests and resolve internal requests.
Basic mathematical skills and the ability to create and understand financial reports.
Excellent written and verbal communication skills.
Ability to multitask and work in a fast-paced environment.
Proficiency with computers.
Experience managing payroll and schedules.
Ability to work a flexible schedule that includes weekends and holidays.
Serve Safe 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 awareness of new concepts and food trends.

Responsibilities

Execute Omni Hotel and company policies and procedures, ensuring services meet established standards and agreed budgetary controls.
Assist the Executive Chef with budgeting, including food costs and payroll.
When agreed, control overheads and achieve the food-cost budget; report budget variances and recommend remedial action.
Advise the Executive Chef on kitchen matters and maintain high standards of cleanliness and hygienic practice.
Ensure guest satisfaction through the smooth and effective operation of day-to-day kitchen 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, and wastage or leftover usage.
Inspect food-service sections during service to ensure standards are maintained.
Control kitchen equipment and schedule its maintenance.
Perform other duties as required by management.
Train and supervise culinary staff to produce high volumes of work while maintaining quality per Omni standards.
Manage payroll and schedules.
Ensure health standards and safety and security policies and procedures are consistently maintained.