Sous Chef

Omni Hotels & Spas • Washington, DC

4d

About The Position

The Sous Chef is responsible for the efficient and effective operation of the kitchen and food production outlets. The role advises the Executive Chef on kitchen matters and supports high standards of cleanliness and hygienic practices. It also oversees culinary, server, and stewarding employees and is responsible for the overall direction, coordination, and evaluation of the restaurant unit. Supervisory duties are carried out in accordance with organizational policies and applicable laws.

Requirements

• AAS in Culinary Arts or equivalent from an accredited university or institute.
• Strong organizational, management, culinary, communication, and motivational skills.
• Proficiency in all aspects of Food & Beverage/Hospitality industry control procedures.
• Strong background in analytical cost-efficiency kitchen management, regional cuisine, and proper production and presentation methods.
• Knowledge of Microsoft Office, including Word, Excel, and PowerPoint.
• Ability to stand and walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.

Nice To Haves

• Previous culinary experience is highly preferred.
• ServSafe Sanitation certification.
• ACF certification.

Responsibilities

• Advise the Executive Chef on matters relating to the kitchen area.
• Ensure high standards of cleanliness and hygienic practices throughout the kitchen.
• Manage culinary, server, and stewarding employees.
• Direct, coordinate, and evaluate the restaurant unit.
• Carry out supervisory responsibilities in accordance with organizational policies and applicable laws.
• Interview, hire, and train employees.
• Plan, assign, and direct work.
• Appraise employee performance.
• Reward and discipline employees.
• Address complaints and resolve problems.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree