Executive Sous Chef - Omni Hotels & Resorts
Hot Springs, VA 24445
About the Job
The Homestead
Our employees are what make The Omni Homestead what it is. Since 1766, they’ve helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings.
The Omni Homestead’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Homestead may be your perfect match.
Job Description: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.
Responsibilities:- Responsible for the execution of all Omni Hotel & Resorts company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
- 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.
- Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
- 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.
- 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/wastage usage of leftovers.
- Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
- Assist in recruiting, training, scheduling, supervising, and coaching members of the culinary team.
- Establish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees.
- Develop recipes for and suggest methods and procedures to culinary team if needed.
- Directs proper sanitation of all kitchen facilities and equipment.
- Comply with EcoSure & health code standards for sanitation.
- Ensures all kitchen equipment is in good working order.
- Responsible for control of equipment and scheduling maintenance.
- Perform any other job-related duties as assigned.
- Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds.
- Service-oriented style with professional presentation skills.
- Must possess the following strengths: openness to learning and growing culinary and managerial knowledge, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
- Previous hotel experience preferred, but not required.
- Must have excellent organizational, interpersonal, and administrative skills.
- Experience implementing new F&B concepts.
- Clear concise written and verbal communication skills in English.
- Valid Food Handler’s permit