Executive Sous Chef: Elevate a High-Volume Hotel Kitchen

Omni Hotels & Resorts; Virginia (MN); On-site; USD 70,000 - 95,000; Full time

Job summary

Omni Richmond Hotel, in the heart of Richmond, seeks an Executive Sous Chef to lead kitchen operations, maintain high standards and control costs while delivering exceptional guest experiences.

The role requires 8+ years culinary management in a high-volume hotel, a culinary degree preferred, ServSafe certification, and proven leadership to train staff, manage budgets, and enforce health and safety standards in a fast-paced environment.

Qualifications

• At least 8 years culinary management experience in a high-volume hotel/restaurant.
• Culinary degree preferred.
• Proven culinary skills; able to lead, develop and motivate staff.
• Teach employees the importance of guest interaction and problem solving.
• Creative and up-to-date on new concepts and food trends.
• Basic math skills and ability to read financial reports.
• Ensure health standards and safety policies are followed.
• Excellent written and verbal communication.
• Ability to multi-task in a fast-paced environment.
• Train staff to produce high volumes while maintaining Omni standards.
• Proficient with computers; payroll and scheduling experience.
• Flexible schedule including weekends and holidays.
• ServSafe certified food manager.

Responsibilities

• Execute Omni policies within budgetary controls.
• Assist Executive Chef with budgeting (food cost/payroll).
• Control overheads and report variances with reasons and remedial action.
• Advise the Executive Chef on kitchen matters and maintain cleanliness.
• Ensure guestsatisfaction with the smooth operation of day-to-day activities.
• Maintain standards for purchasing and receiving items.
• Work with purchasing manager to maintain purchasing standards.
• Test and evaluate products for quality, yield, price and waste.
• Inspect all food service sections during service to maintain standards.
• Oversee equipment and scheduling maintenance.
• Perform other duties as required by management.

Skills

Culinary management

Staff leadership

Budgeting

Payroll management

Food cost control

Health & safety

Communication

Multi-tasking

Computer skills

Education

Culinary degree

Job description

Omni Richmond Hotel, in the heart of Richmond, seeks an Executive Sous Chef to lead kitchen operations, maintain high standards and control costs while delivering exceptional guest experiences.

The role requires 8+ years culinary management in a high-volume hotel, a culinary degree preferred, ServSafe certification, and proven leadership to train staff, manage budgets, and enforce health and safety standards in a fast-paced environment.