Restaurant Executive Sous Chef

Omni Hotels & Spas•Champions Gate, FL

7d•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 the Omni Orlando Resort at ChampionsGate and assists the Executive Chef with budgeting and kitchen operations. The Executive Sous Chef helps ensure guest satisfaction and that food service, purchasing, receiving, cleanliness, and food-safety standards are maintained.

Requirements

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.
Experience in multi-kitchen operations.
ServSafe certified food manager.
Knowledge of Microsoft Word, Excel, and Delphi or similar programs.
Excellent organizational skills.
Clear, positive, energetic communication skills.

Nice To Haves

Prior administrative experience.
Associate degree or higher in Culinary Arts.

Responsibilities

Execute Omni Hotel and company policies and procedures, ensuring services meet established standards within agreed budgetary controls.
Develop menus and manage seasonal changes by monitoring menu-item sales, cost, and performance.
Oversee Sous Chefs and Line Cooks in four kitchens across the Omni Orlando Resort at ChampionsGate.
Assist the Executive Chef with budgeting, including food costs and payroll.
When agreed, control overheads and meet the food-cost budget; report budget variances with explanations and recommendations for corrective action.
Advise the Executive Chef on kitchen-related matters and maintain high standards of cleanliness and hygienic practices.
Ensure guest satisfaction through the smooth and effective day-to-day operation.
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 kitchen equipment and schedule its maintenance.