Executive Sous Chef - Outlets

Omni Hotels & Resorts; Oklahoma City (OK); On-site; USD 50,000 - 80,000; Full time

Job summary

Join a dynamic team at a newly opened luxury hotel in downtown Oklahoma City, where you will play a key role as an Executive Sous Chef. This position involves overseeing kitchen operations, ensuring high standards of food quality, and managing costs effectively. With a focus on guest satisfaction and operational excellence, you will lead a talented team in a vibrant culinary environment. This is an exciting opportunity to contribute to a premier dining experience in a hotel that celebrates the heritage and modern progress of the city. If you are passionate about culinary arts and leadership, this role is perfect for you.

Qualifications

• Minimum 5 years in a management position at a 4-star establishment.
• Serve Safe certified food manager required.

Responsibilities

• Oversee kitchen operations and ensure compliance with standards.
• Assist in budgeting and control food costs effectively.
• Maintain cleanliness and quality in food service sections.

Skills

Customer Service

Communication Skills

Organizational Skills

Education

Associate's degree in Culinary Arts

Tools

Microsoft Word

Microsoft Excel

Delphi

Job description

Overview

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center (OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park.

The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park.

Job Description

An amazing opportunity to be a pivotal part of the opening for a great Omni convention collection hotel. Recently opened in January 2021, the Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel will showcase views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue.

The Executive Sous Chef - Outlets has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Responsibilities

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• Assist the Executive Chef in budgeting (i.e., food cost/payroll/etc.). Control all overheads and achieve food cost budget throughout the oncoming year; report all variances from actual budget with reasons and recommendations for remedial action.
• Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• Maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

Qualifications

• Customer Service, prior admin experience preferred.
• Associate's degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs; excellent organizational skills.
• Clear, positive, energetic communication skills.
• Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4-star establishment or higher.
• Serve Safe certified food manager.
• Ability to stand for entire shift.
• Ability to lift/push/pull up to 50 lbs.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to [e-mail].