Sous Chef

Omni Hotels & Resorts; Charlottesville (VA); Presencial; USD 55.000 - 85.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Complimentary meals

Health Insurance and 401(k) after one 

Generous Paid Time Off after 90 days

ALL-IN culture

Descripción de la vacante

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.

Formación

• 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.

Responsabilidades

• 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.

Conocimientos

Kitchen leadership

Culinary creativity

Food cost analysis

Inventory control

Stress management

Professional demeanor

Educación

Bachelor’s Degree or Equivalent

Descripción del empleo

Sous Chef:

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