Executive Sous Chef

Omni Hotels and Resorts; Fort Lauderdale (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

Join the pre-opening team for the Omni Fort Lauderdale Hotel, a new 29-story hotel with extensive event space and dining options. As a Culinary Manager, you will oversee kitchen operations, manage budgets, and ensure guest satisfaction through high-quality culinary services in a vibrant environment.

Qualifications

• At least 4 years of culinary management experience in a high-volume hotel restaurant.
• Serve Safe certification preferred.
• Experience in payroll and scheduling management.

Responsibilities

• Execute all Omni Hotel policies and procedures.
• Assist the Executive Chef in budgeting and food costs.
• Ensure high standards of cleanliness and hygiene.

Skills

Leadership

Culinary Skills

Communication

Customer Service

Education

Culinary Degree

College Degree

Tools

Microsoft Office

Kronos

Birchstreet

Job description

Overview

Fort Lauderdale Hotel

Opening in Fall 2025, Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa, and an entertainment pedestrian plaza featuring high-end shopping, an amphitheater, charter boat docking, and a beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivaled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal, and less than two miles from Fort Lauderdale Airport.

Job Description

Be a part of the pre-opening team for the Omni Fort Lauderdale Hotel!

Opening Fall 2025, the Omni Fort Lauderdale Hotel is a 29-story hotel located at 1950 Eisenhower Blvd, connected directly to the Broward County Convention Center. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms, and pre-function meeting space with waterfront views.

Responsibilities

1. Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided meet the established standards within the agreed budgetary controls.
2. Assist the Executive Chef in budgeting, including food costs, payroll, etc. Control all overheads, achieve food cost budgets, and report variances with reasons and recommendations for remedial actions.
3. Advise the Executive Chef on all kitchen-related matters and ensure high standards of cleanliness and hygiene throughout the kitchen.
4. Conduct regular inspections of the kitchen to ensure proper standards of hygiene and sanitation are maintained.
5. Ensure guest satisfaction through the smooth and effective operation of daily activities.
6. Maintain control over purchasing and receiving standards, working closely with the storeroom manager and food and beverage controller.
7. Test and evaluate products for quality, focusing on yield, market price, wastage, and leftovers usage.
8. Inspect all food service sections during service to ensure standards are maintained.
9. Manage equipment control and schedule maintenance.
10. Attend BEO and staff meetings.
11. Assist with sales and catering requests.
12. Monitor staffing, uniforms, daily production, and quality of food items. Train associates on menu items, ensure cleanliness, and consistent presentation.
13. Coordinate with banquet staff on necessary preparations.
14. Ensure all brunch items meet standards and are delivered timely.
15. In the absence of the Executive Chef, oversee all kitchen operations and be responsible for overall management.
16. Control costs and participate in menu planning with the Executive Chef.
17. Coordinate with butchers, garde managers, and banquet staff to ensure timely delivery of food items.

Environment & Position Analysis:

• Must be able to lift and carry up to 50 lbs.
• Push and pull carts and items weighing up to 100 lbs.
• Stand and walk for extended periods, with frequent bending, twisting, and stairs navigation.
• Perform outdoor duties and utilize culinary tools and sensory skills.
• Repetitive motion of arms and hands required.

Tools & Equipment:

• Culinary utensils, pots, pans, dishware, knives, ovens, grills, microwaves, etc.
• Computers (Synergy, Microsoft Office, Kronos, Birchstreet), printers, telephones, copiers, scanners, radios.

Qualifications

• At least 4 years of culinary management experience in a high-volume, full-service hotel restaurant and banquet kitchen, including supervision of other culinary managers.
• College degree and/or culinary degree preferred.
• Serve Safe certification preferred.
• Proven culinary skills with leadership, development, and motivation capabilities.
• Ability to teach staff customer interaction and internal/external guest service.
• Creative, knowledgeable of food trends, and capable of managing financial reports.
• Adherence to health, safety, and security standards.
• Excellent communication skills, ability to multitask, and proficiency with computers.
• Experience in payroll and scheduling management, flexible schedule including weekends and holidays.

Omni Hotels & Resorts is an equal opportunity employer. For more information, visit the EEOC poster (https://www1.eeoc.gov/employers/poster.cfm) and OFCCP's Pay Transparency policy (https://www.dol.gov/ofccp/pdf/pay-transp_formattedESQA508c.pdf). For application assistance, email [e-mail].

End of Job Description

#IND123

Job Locations: US-FL-Fort Lauderdale

Posted Date: 3 days ago (5/21/2025 11:34 AM)

Requisition ID: 2025-123385

# of Openings: 1

Category: Culinary