Executive Sous Chef

Omni Hotels & Resorts; Richmond (VA); On-site; USD 65,000 - 90,000; Full time

Job summary

Omni Richmond Hotel, part of Omni Hotels & Resorts, is seeking an Executive Sous Chef to lead high-volume kitchen operations and drive cost control. The role supports budgeting, policy adherence, and maintaining guest satisfaction in a fast-paced environment.

The ideal candidate has 8+ years in culinary management, a culinary degree preferred, and strong leadership, communication, and training abilities to develop staff and ensure Omni standards are met.

Qualifications

• At least 8 years of culinary management experience in a high-volume hotel kitchen.
• Culinary degree preferred.
• Ability to lead, develop, and motivate staff.
• Strong written and verbal communication with guests and team.
• Proficient with computers.
• Serve Safe certified food manager.
• Flexible schedule including weekends and holidays.
• Able to lift up to 40 lbs and stand for extended periods.

Responsibilities

• Execute Omni policies and procedures, ensuring services meet standards within budget.
• Assist the Executive Chef in budgeting (food cost, payroll, etc.).
• Control overheads and achieve food cost budget; report variances with reasons and actions.
• Advise the Executive Chef on kitchen matters and ensure cleanliness and hygiene.
• Ensure guest satisfaction with day-to-day operations.
• Maintain control of purchasing and receiving standards; work with purchasing manager.
• Test and evaluate products for yield, holding, market price, waste.
• Inspect all food service sections during service to maintain standards.
• Responsible for equipment control and scheduled maintenance.
• Perform any other duties as required by management.

Skills

Culinary management

Leadership & training

Budgeting & cost control

Communication skills

Serve Safe certified

Computers proficiency

Education

Culinary degree

Job description

Omni Richmond Hotel

Ideally located in the heart of everything that makes Richmond a unique and special destination, the Omni Richmond Hotel is known for refined Southern hospitality in an elegant and relaxing setting. Nestled within the historic and vibrant Shockoe Slip district, our guests enjoy a location adjacent to timeless architecture, restaurants, nightlife and the scenic James River. The Omni Richmond is at the very center of Richmond's financial and legislative districts, blocks from the Virginia State Capitol.

Omni Richmond's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Richmond Hotel may be your perfect match.

Executive Sous Chef

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 purchasing manager 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 8 years previous culinary management experience in a high-volume, full-service Hotel Restaurant and Banquet Kitchen. Experience must include supervision of other culinary management.
• Culinary degree preferred.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• 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.
• 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.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.