Restaurant Executive Sous Chef

Omni Hotels & Resorts•Tallahassee, FL

9d•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 oversees Sous Chefs and Line Cooks across four kitchens at Omni Orlando Resort at ChampionsGate and assists the Executive Chef with budgeting and kitchen operations. The position supports menu development and seasonal changes, maintains food quality and safety standards, helps control purchasing and receiving, and works to ensure guest satisfaction and smooth daily operations.

Requirements

Experience in multi-kitchen operations.
At least five years in a management position at the Executive Sous Chef, Sous Chef, or Chef de Cuisine level at a four-star establishment or higher.
ServeSafe certified food manager.
Knowledge of Microsoft Word, Excel, Delphi, or similar programs.
Excellent organizational skills.
Clear, positive, energetic communication skills.

Nice To Haves

Prior customer service and administrative experience preferred.
Associate degree or higher in Culinary Arts preferred.

Responsibilities

Execute Omni Hotel and company policies and procedures, ensuring services meet established standards and agreed budgetary controls.
Develop menus and seasonal changes by monitoring menu-item sales, costs, and performance.
Oversee Sous Chefs and Line Cooks in four kitchens across the resort.
Assist the Executive Chef with budgeting for food costs, payroll, and other expenses.
Control overheads and work toward the food-cost budget; report budget variances and provide reasons and recommendations for corrective action.
Advise the Executive Chef on kitchen matters and ensure cleanliness and hygienic practices 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, waste, and use of leftovers.
Inspect food service sections during service to ensure standards are maintained.
Control equipment and schedule maintenance.