Sous Chef

Temps plein

Severin Hotel

Ideally located in the heart of downtown Indianapolis, the four-diamond Omni Severin Hotel stands as the citys longest running luxury hotel and a beautifully restored piece of the citys history. The hotel elegantly combines the grandeur of the early 1900s with the modern amenities and superior service of today, and offers memorable experiences that are within walking distance to many leisure, business and cultural attractions.

Associates at the Omni Severin Hotel enjoy a safe and nurturing environment where anything is possible to make their career with Omni Hotels a reality. The pride in our associates, the engagement of our guests and the spirit of Hoosier Hospitality are just a few examples of why we are the employer of choice in the Indianapolis area. If you are a people pleaser, self motivated, and live to serve others, the Omni Severin Hotel is the hotel for you.

Assist in overseeing the kitchen and supervise the preparation and presentation of foods by line cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.

• Consistently check line plating and quality, spot check outlets to ensure SOPs are being followed.
• Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• Ensure proper sanitation procedures are followed, and the outlet kitchen is always clean, neat and orderly.
• Keep walk-in, prep area and equipment up to Health Department & EcoSure standards at all times.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure the compliance with them.
• Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Operates and maintains all department equipment and reports malfunctions.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Recruit, interview, and hire associates.
• Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.
• Effectively coach and counsel associates as needed and complete performance evaluations.
• Train associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Responsible forschedulingand facilitating monthly OST meetings including agenda development and execution (meeting minutes on file in HR monthly).
• Responsible for ensuring all Omni Standards are applied with regard to new hire training paperwork and orientation, disciplinary procedures, uniform issuance.
• Ensure proper daily stand-up meetings are held for the staff.
• Support a positive work environment of employee growth and development and interdepartmental teamwork.
• Complete other duties as assigned by management.

• 3-5 years previous culinary leadership experience in a high volume, full service kitchen,preferably in a hotel environment.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Excellent written and verbal communication skills as well as organizational skills.
• Candidate must be creative and up to speed on new concepts and food trends.
• Computer literate and detail orientated is a must.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Must have experience managing payroll and scheduling.
• Must be able to work a flexible schedule to include weekends and holidays.
• College education and/or culinary degree preferred.
• Food Handler / Serve Safe certified food manager is required.
• Must be able to work a flexible schedule including weekends and holidays.
• Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.