Executive Sous Chef - Lead High-Volume Resort Kitchen

Omni Hotels & Resorts; La Cruz de Huanacaxtle; On-site; MXN 900,000 - 1,300,000; Full time

Job summary

Omni Hotels & Resorts is seeking an Executive Sous Chef to oversee the kitchen and food production outlets, driving high standards of quality and sanitation while minimizing costs. You will collaborate with the Resort Executive Chef to implement Omni policies and maintain performance within budgetary controls from pre-opening onward.

Responsibilities include budgeting support, food cost control, supervising culinary staff, and ensuring safe, efficient operations with strong guest service.

Qualifications

• 4+ years of culinary management in a high-volume hotel restaurant and banquet kitchen.
• Proven ability to lead, develop, and motivate staff.
• Knowledge of budgeting, payroll, and related financial areas.

Responsibilities

• Execute Omni Hotels and company policies and procedures to meet performance standards within budgetary controls.
• Assist with budgeting, food cost, payroll, and related financial areas.
• Control overhead and achieve the food cost budget; report variances with reasons and recommendations.
• Maintain high standards of cleanliness and hygienic practice in the kitchen.
• Ensure guest satisfaction via smooth, day-to-day operations.
• Control purchasing and receiving standards; coordinate with Storeroom Manager and F&B Controller.
• Test products for quality considering yield, holding quality, price, and leftovers.

Skills

Budgeting and cost control

Team leadership and development

Food safety and sanitation

Operations management

Guest satisfaction focus

Education

Culinary degree or college education

Job description

Omni Hotels & Resorts is seeking an Executive Sous Chef to oversee the kitchen and food production outlets, driving high standards of quality and sanitation while minimizing costs. You will collaborate with the Resort Executive Chef to implement Omni policies and maintain performance within budgetary controls from pre-opening onward.

Responsibilities include budgeting support, food cost control, supervising culinary staff, and ensuring safe, efficient operations with strong guest service.