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Sous Chef

Sous Chef

Omni Houston HotelHouston, TX, US
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Sous Chef

The Sous Chef is responsible for all areas of the kitchen's operations in the absence of the Executive Chef and Executive Sous Chef and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Responsibilities

  • Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
  • 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.
  • 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.
  • Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
  • Should assume the responsibilities of the Executive Chef in his or her absence.
  • Scheduling of staff according to budget and business forecast.
  • Provide kitchen support for banquet functions.
  • Oversee proper handling and tracing of banquet food returns at end of functions.
  • Directs proper sanitation of all kitchen facilities and equipment.
  • Comply with EcoSure & health code standards for sanitation.
  • Ensures that all kitchen equipment is in good working order.
  • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
  • Provide support and leadership to accomplish our Medallia food quality score
  • Checks and controls sign-in and sign-out procedures for kitchen staff.
  • Perform any other job related duties as assigned.

Qualifications

  • Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
  • Candidate 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.
  • Candidate must be creative and up to speed on new concepts and food trends.
  • Banquets experienced required.
  • Computer literacy required.
  • Must have basic mathematical skills and be able to create and understand financial reports.
  • Able to work a flexible schedule to include nights, weekends and holidays.
  • College education and / or culinary degree preferred.
  • Omni Hotels & Resorts is an equal opportunity employer. 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.

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