Sous Chef

Overview: The Omni Hotel is seeking a talented, quality-driven individual to join it's culinary team as a Sous Chef. In this role, you will be responsible for assisting the Executive Chef in all areas of the kitchen’s operations. As a leader, you will ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Responsibilities: · Assisting the Executive Chef in managing the daily production, preparation and presentation of all food for the hotel's restaurant, room service, and banquet operations to ensure a high quality and consistent product is produced, which conforms to all Omni Standards. · Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. · Assisting the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and specialty menus. · Assuming the responsibilities of the Executive Chef in his or her absence. · Providing kitchen support for restaurant and banquet functions. · Overseeing proper handling and tracing of banquet food returns at the end of functions. · Directing proper sanitation of all kitchen facilities and equipment. · Complying with health code standards for sanitation. · Ensuring that all kitchen equipment is in good working order and files Synergy tickets for any items in need of repair or maintenance. · Directing proper maintenance of all walk-in coolers (rotation of food products and cleanliness). · Knowing expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. · Providing support and leadership to accomplish our Medallia food quality score. · Checking and controlling sign-in and sign-out procedures for kitchen staff. · Performing any other job-related duties as assigned. Qualifications: · Must have at least 2 years previous culinary management experience in a high volume, full service kitchen, with at least half of that time spent in a banquet food production capacity. · 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. · Must be creative and up to speed on new concepts and food trends. · Both Banquets and Restaurant experienced preferred. · Must be computer literate and detail orientated · Must have basic mathematical skills and be able to create and understand financial reports. · Ability to work a flexible schedule to include weekends and holidays. · College education and/or culinary degree preferred. · Certified as a ServSafe Manager required. · Ability to stand, sit, bend, lift, and carry for extended periods of time · Ability to lift and carry up to 50lbs without assistance.