Sous Chef - Outlets

Omni Hotels & Resorts•Pittsburgh, PA

10d•Onsite

About The Position

Since 1916, the Omni William Penn Hotel has been a landmark of elegance in downtown Pittsburgh. Over the years, we’ve welcomed movie stars, politicians, world leaders, professional athletes, and business icons—cementing our place as one of the city’s most celebrated destinations. At Omni William Penn, our associates are the heart of our success. We foster an All In culture where respect, gratitude, and empowerment are part of every day. Here, you’ll find: A supportive environment with training and mentoring opportunities, Dedicated teammates who take pride in delivering exceptional service, and A workplace where your contributions truly make a difference. If you’re a friendly, motivated individual with a passion for serving others, we invite you to bring your talents to our team. Discover the pride and excitement of working for a company known for its tradition of excellence.

Requirements

Must thoroughly understand and be able to execute concept and vision of the outlet that the sous chef is charged to.
Lifting objects 15 – 20 times during the course of shift (up to 100 pounds)
Carrying 80% of the time from clipboard to food products to small equipment
Kneeling during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
Bending constantly.

Responsibilities

Scheduling of staff according to budget and business forecast with recommendations from Executive Management. Effectively monitor all overtime and payroll.
Develop additions to menu.
Training of Staff.
Responsible for product availability for all restaurant outlets and banquet items.
Directs proper sanitation and organization of all kitchen facilities and equipment.
Ensures that all kitchen equipment is in good working order, generate report if necessary.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitors and has hands on control over daily food production.
Monitors safety of staff.
Maintains good working relationship with Front of the House Manager.
Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Conducts kitchen department meetings daily and monthly.
Ensure that all food products are labeled and dated.
Communicate with other managers about agenda and group goals.
Responsible to provide ongoing documented training of associates.
Must thoroughly understand and be able to execute concept and vision of the outlet that the sous chef is charged to.
Responsible to work closely with the outlet supervisor to ensure the workload is being accomplished.