Executive Sous Chef

Full-Time

Executive Sous Chef

Overview:

The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. This position will have a primary focus of leading the Banquet Culinary overall operations.

Responsibilities:

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.

• Toassistthe Executive Chef inbudgetingi.e.food cost/payroll/etc. 

• When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.

• Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

• Tomaintain control of the standards forpurchasingand receiving items.

• Work closely with the storeroom manager and food and beverage controller toestablishand maintain control of the standards forpurchasingand receiving items.

• To test and evaluate products for quality,payingparticular attention to yield/holding qualities/market price/wastage usage of leftovers.

• Constantly inspectallfood service sections during service time to ensure that the correct standards aremaintained.

• Responsible for control of equipment and scheduling maintenance.

• Perform any other duties as required by management.

Qualifications:

• The candidateis required tohave at least 4yearspreviousculinary management experience in ahigh-volume, full-serviceHotel Restaurant and Banquet Kitchen.Experience must include supervision of other culinary management.

• Candidatemust have proven culinary skills and must be able to lead, develop, and motivate staff.

• Unionexperiencepreferred.

• Ability to teach employeesthe importanceof, and how to interact with internal/external guests and courteously solve internal requests

• Candidatemust be creative and up to speed on new concepts and food trends.

• Musthave basic mathematical skills and be able to create and understand financial reports.

• Ensure that all health standards are consistently maintained

• Ensure all safety and security policies and procedures are followed

• Excellent written and verbal communication skills

• Ability to multi-task and work in fast paced environment

• Ability to trainstaffto produce high volumes of work whilemaintainingquality per Omni standards

• Mustbe proficient with computers.

• Experience managing payroll and schedulesrequired.

• Must be able toworka flexible schedule to include weekends and holidays.

• College education and/or culinary degree preferred.

• Serve Safe certified food manager.

• Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able toutilizeculinary tools (knifes, commercial equipment, etc.) and taste/smell.