Executive Sous Chef

The Executive Sous Chef holds overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized while upholding the highest standards of food quality, sanitation, and guest satisfaction. This role works closely with the Resort Executive Chef to execute all Omni Hotels and company policies and procedures, ensuring that services provided achieve established standards of performance within agreed budgetary controls from the resort’s pre-opening phase onward.

• Responsible for the execution of all Omni Hotels and company policies and procedures, ensuring that all services provided achieve established standards of performance within agreed budgetary controls.
• Assist the Resort Executive Chef with budgeting, including food cost, payroll, and related financial areas.
• Once agreed, control all overhead and achieve the food cost budget throughout the year; report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Resort 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 through the smooth and effective running of day-to-day operations.
• Maintain control of the standards for purchasing and receiving items.
• Work closely with the Storeroom Manager and Food and Beverage Controller to establish and maintain control of the standards for purchasing and receiving items.
• Test and evaluate products for quality, paying particular attention to yield, holding qualities, market price, and wastage usage of leftovers.
• Constantly inspect all food service sections during service time to ensure that correct standards are maintained.
• Responsible for the control of equipment and scheduling of maintenance.
• Perform any other job-related duties as assigned by management.

• At least 4 years of previous culinary management experience in a high-volume, full-service hotel restaurant and banquet kitchen is required; experience must include the supervision of other culinary management.
• Must have proven culinary skills and the ability to lead, develop, and motivate staff.
• Union experience preferred.
• Ability to teach associates the importance of, and how to interact with, internal and external guests, courteously resolving internal requests.
• Must be creative and current on new concepts and food trends.
• Must have 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 a fast-paced environment.
• Ability to train staff to produce high volumes of work while maintaining quality in accordance with Omni standards.
• Must be proficient with computers.
• Experience managing payroll and schedules required.
• Must be able to work a flexible schedule, including weekends and holidays.
• College education and/or culinary degree preferred.
• ServSafe-certified food manager credential required.
• Must be able to lift and carry up to 40 lbs., and push and pull carts and items weighing up to 75 lbs. Must be able to walk and stand for extended periods of time, with frequent bending and twisting. Must be able to use culinary tools (knives, commercial equipment, etc.) and taste and smell.

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.