Sous Chef - Kyndred Hearth

Omni Hotels & Resorts•Eagan, MN

6d•$65,000 - $75,000•Onsite

About The Position

Omni Viking Lakes Hotel is seeking a Sous Chef to support culinary operations across the hotel’s multiple outlets, including its primary three-meal restaurant, Kyndred Hearth. The role is responsible for the efficient and effective operation of the kitchen and food production outlets while minimizing operating costs. The Sous Chef supports the Chef de Cuisine with budgeting and cost control, maintains kitchen standards and cleanliness, and helps ensure guest satisfaction through smooth daily operations. The position is full-time and pays $65,000–$75,000 per year, based on experience. Full-time associates may elect medical, dental, vision, and other healthcare benefits, paid maternity leave, a 401(k), and paid time off accrual. Additional benefits include discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, and continued education opportunities.

Requirements

At least 3 years in an equivalent Sous Chef management position at a three-star establishment or higher.
ServeSafe certified food manager or equivalent.
Knowledge of Microsoft Word, Excel, Delphi, or similar programs.
Excellent organizational skills.
Clear, positive, energetic communication skills.
Ability to lift, push, pull, and carry moderate weight.
Ability to walk and stand for extended periods, with frequent bending and twisting.
Ability to use culinary tools, including knives and commercial equipment.

Nice To Haves

Hotel banquet chef experience is strongly preferred.
Associate degree or higher in Culinary Arts is preferred.
Customer service experience and prior administrative experience are preferred.

Responsibilities

Execute Omni Hotel and company policies and procedures, ensuring services meet established standards and agreed budget controls.
Assist the Chef de Cuisine with budgeting for food costs, payroll, and other expenses; control overheads and food costs, report budget variances, and recommend remedial action.
Advise the Chef de Cuisine and/or Executive Chef on kitchen matters and maintain cleanliness and hygienic practices throughout the kitchen.
Ensure guest satisfaction through the smooth and effective operation of day-to-day activities.
Maintain purchasing and receiving standards, 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.