Sous Chef - Outlets

Tiempo Completo

Purpose: To provide technical and administrative assistance to the Executive Chef and Executive Sous Chef and ensures effective operation of the kitchen and food production of all outlets and sometimes Banquets

Essential Functions:

• Scheduling of staff according to budget and business forecast with recommendations from Executive Management. Effectively monitor all overtime and payroll.
• Develop additions to menu.
• Training of Staff.
• Responsible for product availability for all restaurant outlets and banquet items.
• Directs proper sanitation and organization of all kitchen facilities and equipment.
• Ensures that all kitchen equipment is in good working order, generate report if necessary.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Monitors and has hands on control over daily food production.
• Monitors safety of staff.
• Maintains good working relationship with Front of the House Manager.
• Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Conducts kitchen department meetings daily and monthly.
• Ensure that all food products are labeled and dated.

Hotel Specific Essential Functions:

• Communicate with other managers about agenda and group goals.
• Responsible to provide ongoing documented training of associates.
• Must thoroughly understand and be able to execute concept and vision of the outlet that the sous chef is charged to.
• Responsible to work closely with the outlet supervisor to ensure the workload is being accomplished.

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
• Oven, grill/stove burners, microwave appliances, fryer, broiler and steam table.

Working Environment:

• Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.

• Exposure to food items and beverages.

Physical Job Requirements (for essential functions only)

Lifting/Pushing/Pulling/ Carrying

• Lifting objects 15 – 20 times during the course of shift (up to 100 pounds)
• Carrying 80% of the time from clipboard to food products to small equipment

• Kneeling during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Bending constantly.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.