Executive Sous Chef: High-Volume Hotel Kitchen Leader

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, 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.