Restaurant Executive Sous Chef

Omni Hotels & Resorts; Orlando (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

Omni Orlando at ChampionsGate is seeking an Executive Sous Chef to lead kitchen operations for our golf resort's outlets. The role focuses on cost control, policy adherence, and high standards of food quality and sanitation.

You will work under the Executive Chef to ensure exceptional guest experiences. Qualified candidates bring at least 5 years in Sous Chef roles at a 4-star establishment or higher, plus ServSafe certification and strong leadership, communication, and organizational skills.

Qualifications

• Customer service experience and admin exposure preferred.
• Clear, positive, energetic communication skills.
• Associates degree or higher in Culinary Arts preferred.

Responsibilities

• Execute Omni policies with budget controls and standard compliance.
• Assist Executive Chef with budgeting, food cost, payroll and overheads.
• Maintain high cleanliness and hygiene standards across kitchen areas.
• Ensure guest satisfaction via smooth day-to-day kitchen operations.
• Maintain purchasing/receiving standards and work with storeroom/F&B controller.
• Test and evaluate products for yield, price and waste management.
• Regularly inspect all service sections to uphold standards.
• Oversee equipment control and schedule maintenance.

Skills

Customer Service

Communication

Microsoft Word

Excel

Delphi

Leadership

Education

Associates degree in Culinary Arts

Tools

Microsoft 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 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.
• 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

• 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 or Sous Chef 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.