The Power of One®

The "Power of One" is the key component of the Omni Hotels' company culture:  it's the way we work.

Omni Hotels associates are encouraged to make decisions that exceed the expectations of our internal and external customers by using The Power of One" service code.  Our culture provides associates with the training and authority to make these decisions in a positive, supportive environment and rewards them through the Omni Service Champions program.

Job Description

Targeted start date is January 4, 2013.

To provide technical and administrative assistance to
the Executive Chef and ensures effective operation of
the kitchen and food production outlets. Must have
experience in a stressful and busy restaurant. Teach all
associates the importance of consistency in preparation
and presentation. Strong knowledge of food cost and
inventories. Candidate must be comfortable to speak to
guests and conduct meeting. Position requires bending,
continuous standing, pushing, pulling carrying & lifting
up to 70 lbs. Must have ability to work standing up in a
confined area for long periods of time in order to
perform the essential functions. Position requires a
strong knowledge of sanitation standards. Must be
flexible with their schedule to include weekends and
holidays. Candidate must be organized and flexible. The
Executive Sous Chef is also responsible for all areas of
the kitchen operations in the absence of the Executive
Chef and will be held responsible for overall operation.
Executive Sous Chef is also responsible for cost
controls, menu planning along with the Executive Chef.
Ensure coordination of butcher shop, garde
manager,banquets all specified food on time and to right
area. Monthly training class with your immediate
associates. Plan and conducts kitchen department
meetings, meet deadline for projects and new requests,
Assist and mentor new managers, hiring and training.
Directs proper sanitation of all kitchen facilities and
equipment. Keep kitchen clean and organize in day-to-day
operation Ensure staff follows Ecosure rules and
procedures. Direct proper maintenance of all walk-in
coolers (rotation of food products and cleanliness).
Monitor and control daily food production. Monitor
safety of staff. Maintain good working relationship with
Front of the House Managers. Manage labor on a daily
basic; check punch edit , make sure that the punch edit
log is fill out and sign, sign off payroll every last
day of pay period & have staff sign payroll report.

Job Requirements

Candidate must have at least 5 years experience in a
kitchen management capacity excellent knowledge of
current culinary trends. Must have experience in high
volume hotel business. Must be competent in culinary
creativity as demonstrated by cooking test. With strong
knowledge of food cost and inventories. Must possess the
ability to handle stressful and busy hotel. Candidate
must have good knowledge of computers (i.e: Excel &
Word). Clear, concise written and verbal communication
skills. Candidate must be comfortable to speak to guests
and conduct meeting. Must have a good understanding of
cost control. Candidate must be a leader and a mentor.

Omni is an EOE M/F/D/V and Drug Free Workplace