F&B Administration - Sous Chef

Omni Hotels & Resorts; Charlottesville (VA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Health Insurance

401(k) Matching

Paid Time Off

Complimentary Meals

Culture of growth

Job summary

Omni Charlottesville Hotel in Charlottesville, Virginia, is seeking a Sous Chef to lead the culinary team and oversee all aspects of the kitchen operation in a full-service, high-volume hotel. You will work with the Executive Chef on menu development, control food costs, maintain health and safety standards, and mentor staff.

The role offers opportunities in a prominent downtown property with banquet and dining outlets.

Qualifications

• At least 3 years' experience in a kitchen leadership role.
• Large convention hotel / high-volume setting preferred.
• Bachelor's Degree or Equivalent.
• Union environment experience preferred.
• Competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Ability to handle stressful and busy hotel operations.
• Maintain a positive, professional demeanor.

Responsibilities

• Oversee day-to-day operation for assigned culinary area and manage costs.
• Supervise kitchen sanitation and service timing from kitchen to outlets.
• Ensure health, safety, and sanitation standards and inspections prep.
• Forecast food quantities to achieve profitability and avoid over/under production.
• Collaborate with Executive Chef on menu development and creative dishes.
• Maintain knowledge of local competitors' offerings.
• Assist in budgeting and report variances with corrective action.
• Attend department trainings and meetings; perform other duties as required.

Skills

Kitchen leadership

Culinary creativity

Food cost control

Stress management

Positive demeanor

Team collaboration

Education

Bachelor's Degree or Equivalent

Job description

Omni Charlottesville Hotel

Omni Charlottesville Hotel is a premier full-service hotel in downtown Charlottesville, Virginia, blending Southern charm with contemporary comfort. The recently renovated 205 guest rooms and suites offer scenic views of historic Charlottesville or the Blue Ridge foothills, complemented by thoughtful amenities for both business and leisure travelers. On-site features include indoor and outdoor pools, a fully equipped fitness center, and over 14,000 square feet of flexible meeting and event space, ideal for corporate events, weddings, and social gatherings. Dining at The Conservatory and The Hillock Neighborhood Kitchen celebrates the region's culinary spirit and provides welcoming spaces for connection.

At Omni, we are driven by a bold vision: to become the best hospitality company in America, delivering exceptional experiences for every guest, every day.

Sous Chef

Overview

The Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

Responsibilities

• Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
• Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from the point of departure to arrival.
• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
• Maintain up to date knowledge of the local competitor's food production and offerings.
• Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
• Conduct/attend all required department training and meetings.
• Perform any other duties required by management.

Qualifications

• Candidate must have at least 3 years' experience in a kitchen leadership capacity and excellent knowledge of current culinary trends.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor's Degree or Equivalent.
• Union environment experience preferred.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to always maintain a positive and professional demeanor and composure.

PERKS AND BENEFITS

• A culture of fun, inclusion, and growth
• Complimentary meals
• Health Insurance and matching 401(k) after one year
• Generous Paid Time Off offered after 90 days
• Performance-driven, ALL-IN culture

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.