Desert Pearl Sous Chef

Omni Hotels & Spas•Rancho Mirage, CA

18d

About The Position

The Sous Chef / Kitchen Supervisor assists with the overall operation of the culinary team and is responsible for culinary operations when the Executive Chef and/or Sous Chefs are absent. In partnership with Food & Beverage management, this role executes orders and helps ensure a quality experience for hotel guests. The position oversees food quality and consistency, supports food production and plating, manages supplies and inventory, and maintains clean and properly prepared work areas. The role also contributes to food-cost control, scheduling, guest relations, and the prompt reporting of maintenance or security issues.

Requirements

At least 2 years of experience in a fast-paced hotel, resort, or restaurant culinary environment.
Ability to work a flexible schedule, including morning and evening shifts, weekends, and holidays.
Ability to stand for extended periods, at least 8 hours per shift.
Ability to ensure efficient and effective operation of food production outlets.
Ability to communicate satisfactorily in spoken and written English with vendors, coworkers, and management.
Ability to read and understand detailed instructions, short correspondence, and memos.
Ability to carry out detailed written and oral instructions.
Ability to write and complete daily prep lists and par sheets.
Ability to meet Omni Hotels & Resorts quality and performance standards.
Ability to update and maintain inventory.
Self-motivated, with the ability to work with limited supervision.
Passion for the profession.
Must possess or be able to obtain a Food Handlers' Certification within 30 days.

Responsibilities

Control the quality and consistency of all food served.
Create and adjust work schedules according to workloads and occupancy.
Order and receive ingredients and culinary supplies.
Conduct departmental line-ups consistently.
Maintain cleanliness of food preparation and production areas.
Conduct a month-end inventory of all products.
Ensure work areas are set no less than 15 minutes before service.
Ensure necessary food supplies are available in appropriate quantities and on time for service.
Assist in controlling food costs.
Assist in producing and plating dishes.
Prepare and properly store food items for advance production.
Promptly report maintenance or security problems to the appropriate department.
Set a positive example in relations with internal and external guests.
Assist with the overall operation of the culinary team and take responsibility for culinary operations in the absence of the Executive Chef and/or Sous Chefs.
Partner with Food & Beverage management to execute orders and support a quality guest experience.