Executive Sous Chef

Omni Hotels & Resorts; Charlotte (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

The Omni Charlotte Hotel seeks an Executive Sous Chef responsible for efficient kitchen operations and food production outlets. This role requires culinary management experience, strong leadership, and the ability to maintain high service standards in a dynamic environment.

Qualifications

• Minimum 4 years culinary management experience in a high-volume, full-service environment.
• Experience in staff training for high-quality, high-volume work.
• Ability to maintain high cleanliness and hygiene standards.

Responsibilities

• Assist with budgeting and control overheads to meet budget targets.
• Ensure guest satisfaction through smooth daily operations.
• Oversee equipment control and maintenance scheduling.

Skills

Culinary management experience

Interpersonal skills

Creativity

Mathematical skills

Communication skills

Ability to multitask

Education

College degree or culinary certification

Serve Safe certification

Job description

Overview

Charlotte Hotel

The Omni Charlotte Hotel offers a comfortable stay with genuine North Carolina hospitality. Located in the heart of Charlotte’s financial district, this AAA four-diamond hotel provides convenient access to local businesses and attractions. The hotel is connected to 12 city blocks via sky bridge and is close to the Blumenthal Performing Arts Center, Discovery Place, the Charlotte Convention Center, and the EpiCentre entertainment district.

Associates at Omni Charlotte enjoy a dynamic work environment, comprehensive training, mentoring, and a culture of respect, gratitude, and empowerment. If you are friendly, motivated, and passionate about service, the Omni Charlotte Hotel could be your ideal workplace.

Job Description

The Executive Sous Chef is responsible for the efficient operation of the kitchen and food production outlets, ensuring minimal operating costs.

Responsibilities

• Implement and ensure compliance with all Omni Hotel and company policies and procedures, maintaining service standards within budgetary controls.
• Assist the Executive Chef with budgeting, including food costs and payroll, and control overheads to meet budget targets, reporting variances with explanations and corrective actions.
• Advise the Executive Chef on kitchen matters and uphold high standards of cleanliness and hygiene.
• Ensure guest satisfaction through smooth daily operations.
• Maintain standards for purchasing and receiving items, working closely with the storeroom manager and food and beverage controller.
• Test and evaluate product quality, focusing on yield, market price, wastage, and leftovers.
• Inspect food service sections during service to ensure standards are met.
• Oversee equipment control and maintenance scheduling.

Qualifications

• Minimum of 4 years culinary management experience in a high-volume, full-service hotel restaurant and banquet kitchen, including supervision of culinary staff.
• Proven culinary skills with the ability to lead, develop, and motivate staff.
• Strong interpersonal skills to interact with guests and internal teams courteously and effectively.
• Creativity and awareness of current food trends.
• Basic mathematical skills and ability to interpret financial reports.
• Consistent adherence to health standards and safety policies.
• Excellent communication skills, both written and verbal.
• Ability to multitask in a fast-paced environment.
• Experience in staff training to produce high-quality, high-volume work.
• Proficiency with computers and experience managing payroll and schedules.
• Flexible schedule including weekends and holidays.
• College degree or culinary certification preferred; Serve Safe certification required.
• Physical ability to lift up to 40 lbs, push/pull carts weighing up to 75 lbs, and stand for extended periods, with frequent bending and twisting. Ability to use culinary tools and assess food by taste and smell.

Omni Hotels & Resorts is an equal opportunity employer, committed to diversity and inclusion.