Senior Sous Chef - High-Volume Hotel Kitchen & Benefits

Omni Hotels & Resorts; Charlottesville (VA); In loco; USD 55.000 - 85.000; Tempo pieno

Vantaggi offerti da questo lavoro

Complimentary meals

Health Insurance and 401(k) after one 

Generous Paid Time Off after 90 days

ALL-IN culture

Descrizione del lavoro

Omni Hotels & Resorts in Charlottesville, VA is seeking a Sous Chef to lead its culinary operations in a high-volume hotel's kitchen. You will direct day-to-day activities, maintain quality, and implement a service philosophy aligned with hotel standards.

You will work with the Executive Chef on menu development, monitor food costs, supervise sanitation, and train staff. A Bachelor’s degree or equivalent and 3 years of kitchen leadership are preferred; union experience is a plus.

Competenze

• At least 3 years of kitchen leadership experience and knowledge of current culinary trends.
• Experience in a large convention hotel / high-volume operation preferred.
• Bachelor’s Degree or Equivalent; union environment experience preferred.
• Strong knowledge of food cost and inventories; ability to handle stressful operations.

Mansioni

• Oversee day-to-day operation for assigned culinary area, ensuring efficient kitchen and food production.
• Supervise sanitation and service timing; ensure timely delivery and quality control.
• Comply with health, safety, and sanitation standards; prepare for inspections.
• Forecast food quantities to maximize profitability and minimize waste.
• Collaborate with Executive Chef on menu development and new dishes.
• Monitor local competitors and adjust offerings as needed.
• Assist in budgeting; monitor overheads, report variances, and suggest corrective actions.
• Conduct department trainings and meetings; perform other duties as assigned.

Conoscenze

Kitchen leadership

Culinary creativity

Food cost analysis

Inventory control

Stress management

Professional demeanor

Formazione

Bachelor’s Degree or Equivalent

Descrizione del lavoro

Omni Hotels & Resorts in Charlottesville, VA is seeking a Sous Chef to lead its culinary operations in a high-volume hotel's kitchen. You will direct day-to-day activities, maintain quality, and implement a service philosophy aligned with hotel standards.

You will work with the Executive Chef on menu development, monitor food costs, supervise sanitation, and train staff. A Bachelor’s degree or equivalent and 3 years of kitchen leadership are preferred; union experience is a plus.