Sous Chef | Banquets | Full Time

Omni Hotels & Resorts; Florida; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

A culture of fun, inclusion, and growt

Complimentary meals

Health Insurance and matching 401(k)

Generous Paid Time Off offered after 0

Performance-driven, ALL-IN culture

Job summary

Omni Amelia Island Resort & Spa seeks an experienced Sous Chef to lead culinary operations across our hotel outlets. You will supervise daily kitchen activities, manage food production, and ensure high quality and cost controls.

The ideal candidate has 3+ years in kitchen leadership, knowledge of current culinary trends, and a degree or equivalent. Union experience is a plus; the resort offers growth, training, and a collaborative environment.

Qualifications

• 3+ years in kitchen leadership with knowledge of current culinary trends.
• Large convention hotel/high-volume experience preferred.
• Bachelor's Degree or Equivalent.
• Union environment experience preferred.

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.

Skills

Kitchen leadership

Cost awareness

Food safety

Education

Bachelor's Degree or Equivalent

Job description

Omni Amelia Island Resort & Spa

At Omni Amelia Island Resort & Spa, guests enjoy 3.5 miles of beach, scenic marshlands, luxurious oceanfront accommodations, world-class golf, dining, family-friendly activities and a full-service spa.

Our associates are part of a dynamic, supportive team that values respect, gratitude, and empowerment. We offer hands-on training, growth opportunities, and the pride of working for a company known for exceptional service. If you're friendly, motivated, and passionate about serving others, Omni Amelia Island Resort & Spa may be your perfect fit.

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.