Executive Sous Chef

Omni Hotels & Resorts; Región Costa Norte; On-site; MXN 1,100,000 - 1,500,000; Full time

Job summary

The Omni Pontoque Resort at Punta de Mita, Omni Hotels & Resorts' first luxury resort in Mexico, opens in 2027. The Executive Sous Chef will lead kitchen operations, uphold food quality, sanitation, and guest satisfaction while supporting the Resort Executive Chef.

Responsibilities include budgeting, controlling food costs, staff development, and ensuring health and safety standards. A culinary degree, ServSafe, and 4+ years of management experience are required.

Qualifications

• 4+ years in culinary management in a high-volume hotel restaurant or banquet kitchen.
• Proven culinary skills with ability to lead, develop, and motivate staff.
• Union experience preferred.
• Teach staff to interact with guests and resolve internal requests.
• Creative and current on food trends.
• Basic math and ability to read financial reports.
• Maintain health and safety standards.
• Flexible schedule including weekends/holidays.
• ServSafe-certified food manager credential required.

Responsibilities

• Execute Omni policies ensuring budgets and standards are met.
• Assist with budgeting, food cost, payroll, and related financial areas.
• Control overhead and report budget variances.
• Advise on kitchen matters and maintain cleanliness and hygiene.
• Ensure guest satisfaction through day-to-day operations.
• Maintain purchasing/receiving standards.
• Collaborate with Storeroom Manager and F&B Controller on purchasing controls.
• Test and evaluate product quality, yield, price, and waste.
• Inspect all service sections during service to maintain standards.
• Manage equipment and schedule maintenance.
• Perform other duties as assigned.

Skills

Culinary leadership

Staff development

Food cost management

Supervise culinary team

Education

College education/culinary degree

Tools

Payroll software

Kitchen computer systems

Job description

Pontoque Resort at Punta de Mita

Opening in early 2027, Omni Hotels & Resorts has officially broken ground and construction is well underway on Omni Pontoque Resort at Punta de Mita, the brand’s first luxury resort in Mexico. Staying true to the brand’s mission of creating elevated places and spaces that are inspired by a destination, the resort’s exterior and interiors will pay homage to the local culture with a contemporary twist.

This beachfront resort will feature 244 guest rooms and suites and two 4-bedroom villas with sweeping views of the Bay of Banderas. Complementing the local area’s many attractions and activities, the resort will offer three original restaurant concepts, a destination spa with 14 treatment rooms, two retail shops, multiple pools including adult-only and family-friendly options, a state-of-the art indoor and outdoor fitness center, and a kids club. Boasting over 27,000 square feet of meeting and event space, the Omni Pontoque will feature a 6,000 square foot ballroom, an open-air pavilion, multiple event lawns and dedicated meeting rooms, all of which provide breathtaking ocean views.

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.

Essential Functions

• 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.

Minimum Requirements

• 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 of any protected category with respect to the payment of wages.