Senior Sous Chef - Lead Kitchen Operations & Team

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Omni Hotels & Resorts is seeking a Sous Chef to oversee kitchen operations across its dining outlets. You will advise the Executive Chef, supervise culinary teams, and ensure cleanliness and hygiene standards are met.

You will coordinate production, direct staff, and contribute to cost control while maintaining high food quality and presentation consistent with Omni's standards. This role requires strong organizational and leadership abilities, ability to train and motivate staff, and

Qualifications

• AAS in Culinary Arts or equivalent from an accredited institution is required.
• Previous culinary experience is highly preferred.
• Strong organizational, management, culinary, communication, and motivational skills are essential.
• Must be proficient in Food & Beverage/hospitality industry control procedures.
• Knowledge of cost efficiency in kitchen management and presentation methods favored.
• MS Office proficiency (Word, Excel, PowerPoint).
• Ability to stand, walk, and perform manual tasks as part of kitchen work.

Responsibilities

• Advise Executive Chef on kitchen operations and uphold cleanliness and hygienic practices.
• Manage staff across culinary, servers, and stewarding personnel.
• Oversee direction, coordination, and evaluation of the restaurant unit.
• Perform supervisory duties in line with policies and laws.
• Interview, hire, train, plan and direct work, and evaluate performance.

Skills

Organizational skills

Management skills

Culinary skills

Communication skills

Motivational skills

Education

AAS in Culinary Arts or equivalent

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Omni Hotels & Resorts is seeking a Sous Chef to oversee kitchen operations across its dining outlets. You will advise the Executive Chef, supervise culinary teams, and ensure cleanliness and hygiene standards are met.

You will coordinate production, direct staff, and contribute to cost control while maintaining high food quality and presentation consistent with Omni's standards. This role requires strong organizational and leadership abilities, ability to train and motivate staff, and