Lead Sous Chef — High-Volume Hotel Kitchen

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 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.