Restaurant Executive Sous Chef

Omni Hotels & Resorts; ChampionsGate (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

Omni Orlando Resort at ChampionsGate is seeking an Executive Sous Chef to lead kitchen operations across four outlets, drive menu development, and manage food costs. The role requires strong leadership, five years in senior kitchen roles, and a ServSafe certification.

You will partner with the Executive Chef to ensure top culinary quality and guest satisfaction. Join a luxury resort renowned for service and a dynamic work environment with comprehensive training and opportunities for professional

Qualifications

• Experience in multi kitchen operations.
• 5 yrs at Sous, CDC, and Executive Sous in a 4+ star establishment.
• Customer Service and admin experience preferred.
• Associates degree or higher in Culinary Arts preferred.
• Knowledge of MS Word, Excel, Delphi or similar programs.
• Clear, positive, energetic communication skills.
• Minimum 5 years at an Executive Sous/Sous/Chef de Cuisine level management in a 4-star+ hotel.
• Serve Safe certified food manager.

Responsibilities

• Execute Omni policies and budgets.
• Develop menus and monitor item sales and costs.
• Oversee Sous Chefs and Line Cooks across four kitchens.
• Assist in budgeting, food cost, payroll, and variance reporting.

Skills

Multi-kitchen ops

Executive sous chef exp

Customer service

Communication

Food cost management

Leadership

Staff development

ServSafe certified

Education

Culinary Arts degree

Tools

MS Word

Excel

Delphi

Job description

Omni Orlando at ChampionsGate The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river. Omni Orlando's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.

Purpose:

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.

Essential Functions:

• 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.
• Responsible for menu development ad seasonal changes through monitoring of menu items sales and menu item cost and performance
• Oversees Sous Chefs and Line Cooks in four kitchens across the Omni Orlando Resort at ChampionsGate.
• 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.

Qualifications:

• Experience in multi kitchen operations
• 5yrs at Sous, CDC, and Executive Sous ( current line does not mention CDC)
• Customer Service, prior admin experience preferred.
• Associates 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, Sous Chef, or Chef de Cuisine level management position of a 4 star establishment or higher.
• Serve Safe certified food manager

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
• Oven, grill/stove burners, microwave appliances,

Working Environment:

• Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

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.