Executive Sous Chef | Falcon's Nest

Omni Hotels & Resorts; Amelia (FL); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player seeks a passionate Executive Sous Chef to oversee kitchen operations at a luxurious resort. This role involves managing food production, leading a dynamic team, and ensuring high culinary standards in a vibrant environment. If you thrive in a fast-paced setting and have a flair for creativity in menu design, this opportunity is perfect for you. Join a team that values respect and empowerment, and contribute to creating memorable dining experiences for guests while enjoying a supportive work culture.

Qualifications

• Proven leadership and staff development skills in a culinary environment.
• Strong communication and multitasking abilities are essential.

Responsibilities

• Manage daily food production and ensure quality consistency.
• Lead and train kitchen staff while overseeing schedules and performance.

Skills

Culinary Leadership

Menu Creation

Staff Development

Food Cost Management

Communication Skills

Organizational Skills

Creativity

Education

Culinary Degree

College Education

Tools

ServSafe Certification

Job description

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Omni Amelia Island Resort & Spa

At Omni Amelia Island Resort & Spa, guests can explore 3.5 miles of pristine beach and scenic marshlands while enjoying luxurious oceanfront accommodations, world-class resort pools, championship golf, full-service spa, endless dining options, and family-friendly activities.

Overview

Omni Amelia Island Resort & Spa offers a dynamic work environment, comprehensive training, and a culture of respect, gratitude, and empowerment. If you are friendly, motivated, and passionate about service, this may be your perfect match.

Job Description

The Executive Sous Chef is responsible for all kitchen operations, ensuring cleanliness, hygiene, and high standards, especially in high-volume banquet and upscale hotel settings.

Responsibilities

• Manage daily food production, preparation, and presentation for banquet operations, ensuring quality and consistency in line with Omni standards.
• Lead, train, develop, and motivate kitchen staff, managing schedules, coaching, and performance reviews.
• Monitor and control labor and food costs, preparing reports to meet budgets while maintaining quality.
• Assist in creating, costing, and implementing menus for outlets and banquets.
• Oversee staff scheduling, banquet support, sanitation, and equipment maintenance.
• Ensure compliance with sanitation standards and proper food handling procedures.
• Support efforts to achieve high food quality scores and maintain operational standards.
• Perform other related duties as assigned.

Qualifications

• Previous culinary leadership experience required.
• Culinary degree or college education preferred.
• Creative with knowledge of current food trends.
• Proven leadership, training, and staff development skills.
• Strong communication, organizational, and multitasking abilities.
• Experience managing schedules, inventory, payroll, and staff relations.
• ServSafe certification required.
• Physical ability to lift up to 40 lbs., stand for long periods, and work flexible shifts including weekends and holidays.

Omni Hotels & Resorts is an equal opportunity employer. For application assistance, email [e-mail].