Executive Sous Chef

Omni Hotels & Resorts; Atlanta (GA); On-site; USD 50,000 - 80,000; Full time

Job summary

A leading hotel in Atlanta is seeking an experienced Executive Sous Chef to oversee kitchen operations and maintain exceptional service standards. The ideal candidate will have strong management experience, culinary expertise, and a dedication to guest satisfaction. This role includes a competitive salary, a dynamic work environment, and opportunities for professional growth.

Qualifications

• 5+ years in a management role, preferably as Executive Sous Chef or Sous Chef in a 4-star hotel.
• Serve Safe certification required.
• Flexible schedule including holidays and weekends.

Responsibilities

• Ensure policies and procedures are followed, maintaining service standards.
• Assist in budgeting and controlling costs.
• Maintain cleanliness and hygiene standards.

Skills

Customer service experience

Strong communication skills

Organizational skills

Education

Associate degree or higher in Culinary Arts

Tools

MS Word

Excel

Job description

Join to apply for the Executive Sous Chef role at Omni Hotels & Resorts

Get AI-powered advice on this job and more exclusive features.

About Omni Atlanta Hotel at Centennial Park

Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in downtown Atlanta within the bustling Centennial Park District, this hotel offers views of the skyline or Centennial Olympic Park. It is connected to Philips Arena and the Georgia World Congress Center, and is the closest hotel to the Mercedes-Benz Stadium.

Overview

Omni Atlanta's associates enjoy a dynamic work environment, comprehensive training, and a culture of respect, gratitude, and empowerment. If you are friendly, motivated, and passionate about service, this may be your perfect match.

Job Description

The Executive Sous Chef is responsible for the efficient running of the kitchen and food outlets, ensuring costs are minimized.

Responsibilities

1. Ensure all policies and procedures are followed, maintaining service standards within budget.
2. Assist in budgeting, controlling costs, and reporting variances.
3. Advise on kitchen matters, maintaining cleanliness and hygiene standards.
4. Ensure guest satisfaction through smooth daily operations.
5. Maintain control over purchasing and receiving standards.
6. Work with storeroom and F&B managers on standards control.
7. Evaluate product quality, yield, and wastage.
8. Inspect food service sections during operations to maintain standards.
9. Manage equipment and schedule maintenance.

Qualifications

1. Customer service experience; administrative experience preferred.
2. Associate degree or higher in Culinary Arts preferred.
3. Knowledge of MS Word, Excel, and similar programs; excellent organizational skills.
4. Strong communication skills.
5. Minimum 5 years in a management role as Executive Sous Chef or Sous Chef in a 4-star or higher establishment.
6. Serve Safe certification.
7. Flexible schedule including holidays and weekends.

Omni Hotels & Resorts is an equal opportunity employer. For assistance applying, contact [e-mail].