Sous Chef

Omni Hotels & Resorts; Washington (District of Columbia); On-site; USD 65,000 - 75,000; Full time

Job summary

The Omni Shoreham Hotel is seeking a Sous Chef responsible for overseeing kitchen operations in the absence of the Executive Chef. This role involves managing daily food production, staff development, and ensuring high standards of hygiene and food quality. Candidates should possess strong culinary management experience and leadership skills.

Qualifications

• At least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
• Proven culinary skills and ability to lead, develop, and motivate staff.
• Excellent written and verbal communication skills.

Responsibilities

• Manage daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service.
• Manage associates in scheduling, training, developing and coaching.
• Monitor, analyze and control all labor and food costs.

Skills

Culinary management

Leadership

Communication

Creativity

Computer literacy

Education

Culinary degree

Job description

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Overview

Shoreham Hotel

Nestled in the Woodley Park neighborhood of Washington, DC, the Omni Shoreham Hotel is a true urban oasis within the Capitol City. Associates pride themselves as being a part of a historic landmark serving as host to numerous presidents, dignitaries, political events and inaugural balls.

Associates can enjoy and be rewarded by several career development opportunities and the environment to grow one’s career into various areas of the hotel including leadership roles. The Omni Shoreham Hotel associates consistently rank their place of employment as one of the Best Places to Work by the Washington Business Journal and scored the hotel with the highest ever results on the Associate Engagement Survey in 2012.

Associates at the Omni Shoreham Hotel are proud of being a true part of an extended family and many have spent their entire careers within the hotel, some with over 4 decades of service! We celebrate these milestones and as well as many other successes on a monthly basis during our all associate rallies, “Hibiscus Huddles, “in honor of our company logo.

Job Description

The Sous Chef is responsible for all areas of the kitchen's operations in the absence of the Executive Chef and Executive Sous Chef and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. ($65,000 - $75,000 annual, based on experience)

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his or her absence.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job related duties as assigned.
  
  

Qualifications

• Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Excellent written and verbal communication skills as well as organizational skills.
• Candidate must be creative and up to speed on new concepts and food trends.
• Banquets experienced required.
• Computer literacy required.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Able to work a flexible schedule to include nights, weekends and holidays.
• College education and/or culinary degree preferred.
  
  

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to [e-mail] .

End Of Job Description

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Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Temporary

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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