Sous Chef

Temps plein

F&B Sous Chef

Overview:

To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities:

• Scheduling of staff according to budget and business forecast.
• Develop additions to menu and buffets with special attention to quality.
• Training of Staff with back up documentation and corrective actions taken for deficiencies
• Maintain a positive and open mind frame to enable for an all around professional environment .
• Responsible for product availability for all restaurant and banquet items.
• Directs proper sanitation of all kitchen facilities and equipment.
• Ensures that all kitchen equipment is in good working order and reports all deficiencies to Synergy.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Monitors and has hands on control over daily food production with special attention given to food safety and quality.
• Monitors safety of staff with back up training and the use of ASC documentation for positive and /or negative results.
• Maintains good working relationship with Front of the House Manager by assisting in the monitoring and running of the buffet.
• 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 and to make conscience decisions to better all current standards on the buffet.
• Checks and controls Payroll and OT and to ensure all prep/production sheets are maintained with attention to productivity.
• Conducts kitchen department meetings.
• Ensure that the buffet is in good repair, clean, up temperature standards and full at all times.
• Ensure all station attendants are in proper uniform/grooming standards with corrective action when necessary.
• Ensure all props, greens and decorations for the buffets are available, crisp and clean.

Qualifications:

• High school diploma or equivalent
• Have knowledge in a wide range of cooking techniques
• Ability to communicate effectively.
• Must be available to work flexible hours to include nights, weekends, and holidays.

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.