Restaurant Executive Sous Chef

Purpose: 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.

Essential Functions:

• 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.
• Responsible for menu development ad seasonal changes through monitoring of menu items sales and menu item cost and performance
• Oversees Sous Chefs and Line Cooks in four kitchens across the Omni Orlando Resort at ChampionsGate.
• To assist the Executive Chef in budgeting i.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 theExecutive Chef on all matters relating to the kitchen area and ensure ahigh standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guestsatisfaction with the smooth and effective running of the day-to-day operation.
• To maintaincontrol of the standards for purchasing and receiving items.
• Work closelywith the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test andevaluate products for quality, paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible forcontrol of equipment and scheduling maintenance.

Qualifications:

• Experience in multi kitchen operations
• 5yrs at Sous, CDC, and Executive Sous ( current line does not mention CDC)

• Customer Service, prior admin experience preferred.
• Associates degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
• Clear, positive, energetic communication skills.
• Minimum 5 years at an Executive Sous Chef, Sous Chef, or Chef de Cuisine level management position of a 4 star establishment or higher.
• Serve Safe certified food manager

Tools and Equipment:

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

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.

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.