Sous Chef | Kitchen Notes

Omni Hotels & Spas•Nashville, TN

5d•Onsite

About The Position

To provide technical and administrative assistance to the Kitchen Notes Chef and ensures effective operation of the kitchen and food production outlets.

Requirements

At least 2 years culinary experience in a hotel or restaurant kitchen with a minimum one-year kitchen supervisory experience.
Proven culinary skills and must be able to lead, develop, and motivate staff.
Excellent written and verbal communication skills as well as organizational skills.
Must be creative and up to speed on new concepts and food trends.
Computer literate and detail orientated is a must.
Must have basic mathematical skills and be able to create and understand financial reports.
Must have experience managing payroll and scheduling.
Must be able to work a flexible schedule to include weekends and holidays.
Must be currently certified as a Serve Safe certified food manager.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Nice To Haves

College education and/or culinary degree preferred.

Responsibilities

Utilize a hands-on approach to training and developing kitchen staff.
Responsible for efficient food and labor cost.
Ensure that all services provided achieve the established standards, within the agreed budgetary controls.
Responsible for overseeing equipment maintenance and safety in all food service areas.
Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
To provide technical and administrative assistance to the Kitchen Notes Chef
Monitor china, glass and silver usage/breakage and inventory.
Able to source product and specs for any needed equipment.
Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.
Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage, and public use areas of kitchen. This is a daily task that must be completed.
Control food safety and sanitation within the entire kitchen, educate and train in needed areas.
Check dates and quality of all areas of food service.
Communicate with food and beverage managers and Director of Food & Beverage on all issues and activity.
Oversees and participates in food production.
Able to expedite and perform all station or line cook functions.
Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
In conjunction with the Kitchen Notes Chef and Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
Works with staff on mise en plas and checks each station for completion and quality prior to service.
Current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach.
Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.
Able to develop recipes, food cost analysis and menu development.
Fluent in all areas of food safety and health department as determined by the Tennessee Department of Health and corporate mandated ECOSURE.
Involved with work and work related issues, communicates with other managers outside of Food & Beverage Department to contribute to a smooth hotel operation.
Capable of being described by others as passionate about work, food and people.
When speaking about work, others in the kitchen and department are excited about what you have to say or demonstrate.