Executive Sous Chef

Omni Hotels & Resorts; Hot Springs (VA); On-site; USD 90,000 - 120,000; Full time

Job summary

Omni Hotels & Resorts is seeking an Executive Sous Chef to lead kitchen operations in a high-volume hotel, ensuring cost controls and quality standards are met. You will assist in budgeting, supervise culinary staff, and maintain hygiene, safety, and guest satisfaction.

The role requires strong leadership, financial acumen, and the ability to train teams while adapting to new food trends. Flexibility for weekends/holidays is essential.

Qualifications

• At least 4 years of culinary management experience in a high-volume hotel restaurant and banquet kitchen.
• Ability to lead, develop and motivate staff.
• Union experience preferred.
• Ability to teach staff and interact with guests professionally.
• Creative and up-to-date on food trends; strong financial reporting skills.
• Health and safety standards must be consistently maintained.
• Proficient with computers; experienced in payroll and scheduling.
• Flexible schedule including weekends and holidays; Serve Safe certified.

Responsibilities

• Execute Omni Hotel policies and procedures within budget controls.
• Assist Executive Chef with budgeting, food cost, payroll, etc.
• Control overheads and report variances with remedial actions.
• Advise Executive Chef on kitchen matters and maintain cleanliness standards.
• Ensure guest satisfaction through smooth day-to-day operation.
• Maintain purchasing/receiving standards and collaborate with storeroom manager.
• Test products for yield, quality, market price and wastage.
• Inspect service areas during service to uphold Omni standards.
• Oversee equipment control and schedule maintenance.
• Perform additional duties as required by management.

Skills

Culinary management

Staff leadership

Budgeting

Payroll & scheduling

Food safety & health standards

Communication skills

Training & development

Computer literacy

Education

College education or culinary degree preferred

Tools

Payroll software

HACCP/compliance knowledge

Job description

Overview:

The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Responsibilities:

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.

• To assist the Executive Chef in budgeting i.e. food cost/payroll/etc.

• When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.

• Advise theExecutive Chef on all matters relating to the kitchen area and ensure ahigh standard of cleanliness and hygienic practice throughout the kitchen.

• Ensure guestsatisfaction with the smooth and effective running of the day-to-day operation.

• To maintaincontrol of the standards for purchasing and receiving items.

• Work closelywith the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.

• To test andevaluate products for quality, paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.

• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.

• Responsible forcontrol of equipment and scheduling maintenance.

• Perform any other duties as required by management.

Qualifications:

• The candidate is required to have at least 4 years previous culinary management experience in a high-volume, full-service Hotel Restaurant and Banquet Kitchen. Experience must include supervision of other culinary management.

• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.

• Union experience preferred.

• Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests

• Candidate must be creative and up to speed on new concepts and food trends.

• Must have basic mathematical skills and be able to create and understand financial reports.

• Ensure that all health standards are consistently maintained

• Ensure all safety and security policies and procedures are followed

• Excellent written and verbal communication skills

• Ability to multi-task and work in fast paced environment

• Ability to train staff to produce high volumes of work while maintaining quality per Omni standards

• Must be proficient with computers.

• Experience managing payroll and schedules required.

• Must be able to work a flexible schedule to include weekends and holidays.

• College education and/or culinary degree preferred.

• Serve Safe certified food manager.

• Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knifes, commercial equipment, etc) and taste/smell.