Executive Sous Chef

About this role

Requirements

• Prior administrative and customer service experience preferred.
• Associate’s degree or higher in Culinary Arts preferred.
• Knowledge of Microsoft Word, Excel, Delphi, or similar programs and excellent organizational skills.
• Clear, positive, energetic communication skills.
• Minimum 5 years at an Executive Sous Chef or Sous Chef management position in a 4-star establishment or higher.
• Serve Safe Certified Food Manager certification.
• Must be able to work a flexible schedule including weekends and holidays.

Responsibilities

• Execute all Omni Hotel and company policies and procedures to ensure services achieve established standards within budgetary controls.
• Assist the Executive Chef in budgeting for food cost, payroll, and other overheads, and report variances with recommendations for remedial action.
• Advise the Executive Chef on all kitchen matters and maintain high standards of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction through smooth and effective daily kitchen operations.
• Maintain control of standards for purchasing and receiving items, working closely with the storeroom manager and food and beverage controller.
• Test and evaluate products for quality, paying attention to yield, holding qualities, market price, and wastage usage of leftovers.
• Inspect all food service sections during service to ensure correct standards are maintained.
• Control kitchen equipment and schedule maintenance as needed.

Benefits

• Dynamic and exciting work environment at a premier luxury hotel.
• Comprehensive training and mentoring programs.
• Culture of respect, gratitude, and empowerment.
• Pride of working for a company with a reputation for exceptional service.