Lead Sous Chef: Elevate Kitchen & Team Performance

Omni Hotels & Resorts; Florida; On-site; USD 65,000 - 90,000; Full time

Job summary

Omni Amelia Island Resort & Spa, a premier oceanfront resort on Amelia Island, is seeking a Sous Chef to oversee kitchen operations and food production outlets. You will advise the Executive Chef, lead culinary and service teams, and ensure compliance with hygiene and cost-control standards.

The role requires strong organizational and leadership skills, experience in the Food & Beverage industry, and proficiency with Microsoft Office. A Servesafe Sanitation certification is preferred.

Qualifications

• AAS in Culinary Arts or equivalent from an accredited University or Institute.
• Previous culinary experience is highly preferred.
• Must possess strong organizational, management, culinary, communication, and motivational skills.
• Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• Strong background in analytical cost efficiency kitchen management and regional cuisine production & presentation methods.
• Must have knowledge of Microsoft Office (Word, Excel, PowerPoint).
• Must be able to stand, walk, use hands, reach, talk, hear, and taste or smell.
• Servesafe Sanitation; ACF Certified preferred.

Responsibilities

• Advise Executive Chef on matters relating to the kitchen and maintain high cleanliness and hygienic standards.
• Manage employees including culinary, servers, and stewarding.
• Direct, coordinate, and evaluate the restaurant unit overall.
• Perform supervisory responsibilities in line with policies and laws.
• Interview, hire, train employees; plan, assign, direct work; appraise performance; reward and discipline.

Skills

Culinary leadership

Cost control

Communication

F&B operations

Team management

Education

AAS in Culinary Arts

Tools

Microsoft Office

Job description

Omni Amelia Island Resort & Spa, a premier oceanfront resort on Amelia Island, is seeking a Sous Chef to oversee kitchen operations and food production outlets. You will advise the Executive Chef, lead culinary and service teams, and ensure compliance with hygiene and cost-control standards.

The role requires strong organizational and leadership skills, experience in the Food & Beverage industry, and proficiency with Microsoft Office. A Servesafe Sanitation certification is preferred.