Executive Sous Chef — Lead High-Volume Hotel Kitchen

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

Job summary

Omni Hotels & Resorts in Irving, Texas, seeks an Executive Sous Chef to lead the kitchen and food production outlets, ensuring high standards, efficiency, and cost controls in a high-volume hotel setting.

You will collaborate with the Executive Chef on budgeting, supervise culinary teams, maintain health and safety standards, train staff, and ensure guest satisfaction while delivering quality and innovative menus.

Qualifications

• 4+ years of culinary management experience in a high-volume hotel/restuarant and banquet kitchen.
• Leadership and ability to develop and motivate staff.
• Union experience preferred.
• Ability to teach staff and interact with guests and resolve requests.
• Creativity and knowledge of current food trends.
• Basic math skills to create and understand financial reports.
• Maintain health standards and safety policies.

Responsibilities

• Execute Omni policies and procedures within budgetary controls.
• Assist Executive Chef in budgeting (food cost, payroll, etc).
• Control overheads and food cost budgets; report variances with reasons and remedial actions.
• Advise Executive Chef on kitchen matters and ensure cleanliness and hygiene.
• Ensure guest satisfaction with day-to-day operations.
• Maintain purchasing and receiving standards; work with storeroom and F&B controllers.
• Test and evaluate products for quality, yield, price, waste.
• Inspect all service sections during service to maintain standards.
• Control equipment and schedule maintenance.
• Perform any other duties as required by management.

Skills

Culinary management

Staff leadership

Budgeting

Food safety

Communication

Multitasking

Education

Culinary degree or equivalent

Tools

Computers

Job description

Omni Hotels & Resorts in Irving, Texas, seeks an Executive Sous Chef to lead the kitchen and food production outlets, ensuring high standards, efficiency, and cost controls in a high-volume hotel setting.

You will collaborate with the Executive Chef on budgeting, supervise culinary teams, maintain health and safety standards, train staff, and ensure guest satisfaction while delivering quality and innovative menus.