Executive Sous Chef

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

Overview

The Executive Sous Chef 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.
• To assist the Executive Chef in budgeting i.e. food cost/payroll/etc.
• When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the 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.
• To 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.
• To 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.
• Perform any other duties as required by management.

Qualifications

• The candidate is required to have at least 4 years previous culinary management experience in a high-volume, full-service Hotel Restaurant and Banquet Kitchen. Experience must include supervision of other culinary management.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Union experience preferred.
• Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests
• Candidate must be creative and up to speed on new concepts and food trends.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Ensure that all health standards are consistently maintained
• Ensure all safety and security policies and procedures are followed
• Excellent written and verbal communication skills
• Ability to multi-task and work in fast paced environment
• Ability to train staff to produce high volumes of work while maintaining quality per Omni standards
• Must be proficient with computers.
• Experience managing payroll and schedules required.
• Must be able to work a flexible schedule to include weekends and holidays.
• College education and/or culinary degree preferred.
• Serve Safe certified food manager.
• Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell