Creative Sous Chef: Lead, Train & Elevate Kitchen

Omni Hotels; Frisco, Northern (TX, KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Omni Hotels is seeking a Sous Chef to provide technical and administrative support to the Executive Sous Chef in ensuring efficient kitchen operations and food production. This role emphasizes leadership, menu development, and adherence to Omni standards in a high-energy hotel setting.

The candidate will manage daily production, supervise staff, and control costs while maintaining quality. Strong communication and organizational skills are essential for success in a fast-paced environment at

Qualifications

• Must have previous culinary leadership experience.
• Candidate must be creative and up to speed on new concepts and food trends.
• Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
• Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
• Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards
• Able to set priorities for the culinary team and provide feedback to others that enhances performance.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone
• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.
• Eye/hand coordination needed to use all kitchen equipment.
• Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.
• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
• Must be proficient with computers.
• Serve Safe certified food manager.
• Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to work a variety of shifts, including weekends and holidays.

Responsibilities

• Manage daily production, preparation and presentation of all hotel restaurant food to ensure quality and Omni standards.
• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews.
• Monitor, analyze and control labor and food costs; prepare reports to meet budgets while maintaining quality.
• Assist the Executive Chef in creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for food and beverage outlet functions.
• Oversee proper handling and tracing of food returns.
• 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.
• Maintain walk-in coolers and ensure proper rotation of food.
• Ensure staff understand and follow kitchen expectations.
• Support leadership to achieve 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.

Skills

Culinary leadership

Staff development

Kitchen management

Menu costing

Budget control

Job description

Omni Hotels is seeking a Sous Chef to provide technical and administrative support to the Executive Sous Chef in ensuring efficient kitchen operations and food production. This role emphasizes leadership, menu development, and adherence to Omni standards in a high-energy hotel setting.

The candidate will manage daily production, supervise staff, and control costs while maintaining quality. Strong communication and organizational skills are essential for success in a fast-paced environment at