Executive Sous Chef Falcon's Nest

Omni Hotels & Resorts; Florida; On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking an Executive Sous Chef to lead kitchen operations at a luxury resort. This role involves managing food production for banquets, ensuring high standards of cleanliness, and developing a motivated culinary team. The ideal candidate will bring creativity and strong leadership skills, fostering a culture of excellence and teamwork. Join a vibrant environment where your culinary expertise can shine, and contribute to creating memorable dining experiences for guests. If you are passionate about the culinary arts and thrive in a dynamic setting, this opportunity is perfect for you.

Qualifications

• Previous culinary leadership experience is essential.
• Must be able to train and motivate staff effectively.
• Strong organizational skills and ability to multi-task.

Responsibilities

• Manage daily food production for banquet operations.
• Oversee staff scheduling, training, and development.
• Ensure kitchen cleanliness and compliance with health standards.

Skills

Culinary Leadership

Staff Training and Development

Creativity in Food Concepts

Communication Skills

Organizational Skills

Multi-tasking

Guest Interaction

Quality Control

Education

Culinary Degree

College Education

Tools

Culinary Tools

Computers

Job description

Overview

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.

Omni Amelia Island Resort and Spa'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 Amelia Island Resort & Spa may be your perfect match.

Job Description

The Executive Sous Chef will be responsible for all areas of the Kitchen operations. This leader will ensure a high standard of cleanliness and hygienic practice throughout the Kitchen. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury hotels.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's Banquet operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Chef, Executive Sous Chef and Banquet Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score.
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job-related duties as assigned.

Qualifications

• Must have previous culinary leadership experience.
• College education and/or culinary degree preferred.
• Candidate must be creative and up to speed on new concepts and food trends.
• Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
• Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
• Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
• Able to set priorities for the culinary team and provide feedback to others that enhances performance.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.
• Must be familiar with batch and quantity cooking.
• Eye/hand coordination needed to use all kitchen equipment.
• Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Must be proficient with computers.
• Serve Safe certified food manager.
• Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to work a variety of shifts, including weekends and holidays.