Sous Chef

Omni Hotels & Resorts; Charlottesville (VA); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

Health Insurance and matching 401(k)

Generous Paid Time Off after 90 days

Complimentary meals

Job summary

Omni Charlottesville Hotel is seeking a Sous Chef to lead the kitchen operations, drive menu development, and ensure quality and profitability across all outlets in Charlottesville, VA. You will manage day-to-day culinary activities, coordinate with the Executive Chef, and mentor a team to deliver exceptional guest experiences.

The role requires at least 3 years in kitchen leadership, strong cost-control knowledge, and the ability to thrive in a busy, high-volume environment.

Qualifications

• Candidate must have at least 3 years' experience in a kitchen leadership capacity and excellent knowledge of current culinary trends.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor's Degree or Equivalent.
• Union environment experience preferred.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to always maintain a positive and professional demeanor and composure.

Responsibilities

• Oversee day-to-day operation for assigned culinary area, ensuring efficient kitchen and food production outlets with minimized costs.
• Supervise kitchen sanitation and ensure timely service across outlets; ensure quality from departure to arrival.
• Ensure health, safety, and sanitation standards and prepare for health department inspections.
• Forecast food quantities to control costs and align production with budgeted figures.
• Collaborate with Executive Chef on menu planning and implement innovative dishes.
• Maintain knowledge of local competitors' offerings and trends.
• Assist in budgeting and report variances with corrective actions.
• Conduct department trainings and meetings as required.
• Perform any other duties requested by management.

Skills

Kitchen leadership

Culinary creativity

Food cost

Stress management

Team communication

Education

Bachelor's Degree or Equivalent

Job description

Omni Charlottesville Hotel

Omni Charlottesville Hotel is a premier full-service hotel in downtown Charlottesville, Virginia, blending Southern charm with contemporary comfort. The recently renovated 205 guest rooms and suites offer scenic views of historic Charlottesville or the Blue Ridge foothills, complemented by thoughtful amenities for both business and leisure travelers.

On-site features include indoor and outdoor pools, a fully equipped fitness center, and over 14,000 square feet of flexible meeting and event space, ideal for corporate events, weddings, and social gatherings.

Dining at The Conservatory and The Hillock Neighborhood Kitchen celebrates the region's culinary spirit and provides welcoming spaces for connection.

At Omni, we are driven by a bold vision: to become the best hospitality company in America, delivering exceptional experiences for every guest, every day.

Sous Chef

Overview

The Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

Responsibilities

• Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
• Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from the point of departure to arrival.
• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
• Maintain up to date knowledge of the local competitor's food production and offerings.
• Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
• Conduct/attend all required department training and meetings.
• Perform any other duties required by management.

Qualifications

• Candidate must have at least 3 years' experience in a kitchen leadership capacity and excellent knowledge of current culinary trends.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor's Degree or Equivalent.
• Union environment experience preferred.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to always maintain a positive and professional demeanor and composure.

PERKS AND BENEFITS

• A culture of fun, inclusion, and growth
• Complimentary meals
• Health Insurance and matching 401(k) after one year
• Generous Paid Time Off offered after 90 days
• Performance-driven, ALL-IN culture

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.