Sous Chef – Culinary Operations

Omni Hilton Head Oceanfront Resort; Dallas (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

The Omni Hilton Head Oceanfront Resort is seeking a skilled Sous Chef to support the Executive Chef and ensure the efficient operation of the kitchen. Responsibilities include managing day-to-day operations, hiring and training staff, and maintaining high culinary standards. This role is perfect for a leader passionate about delivering an exceptional guest experience while fostering a positive team environment.

Qualifications

• At least 2 years of experience in a culinary management role.
• Must possess strong leadership and culinary skills.
• Valid ServSafe Food Handling Certification is required.

Responsibilities

• Manage daily operations of the kitchen and dining outlets.
• Hire, train, and coach kitchen staff for optimal performance.
• Maintain kitchen equipment and manage supplies within budget.

Skills

Culinary management

Team leadership

Communication

Organizational skills

Creativity

Education

Culinary degree

Job description

Overview

Hilton Head Oceanfront Resort

Located on the sugar sand beaches of Hilton Head Island on the southern coast of South Carolina, this oceanfront resort is a tropical paradise unlike anywhere else in this premier destination. The Omni Hilton Head Oceanfront Resort offers beautiful oceanfront views to all of our guests.

Omni Hilton Head’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Hilton Head Oceanfront Resort may be your perfect match.

Job Description

Omni Hilton Head Oceanfront Resort is seeking a skilled and passionate Sous Chef to join our team. In this vital role, you will support the Executive Chef by offering both technical expertise and administrative assistance, ensuring the seamless and efficient operation of the kitchen and all food production outlets. As a key member of the culinary team, you will help uphold the highest culinary standards, streamline kitchen workflows, and play a crucial role in delivering an exceptional dining experience for our guests.

Responsibilities

• • Help manage the day-to-day operations of our four restaurants and banquet services.
  • Work with the Executive Chef to hire, train, coach, and discipline staff.
  • Teach staff about the menu, including ingredients, preparation, and flavors.
  • Ensure kitchen equipment is working properly and report any issues.
  • Order and manage supplies, staying within budget.
  • Oversee the Birchstreet system for ordering and receiving supplies.
  • Review staffing levels to meet service needs, budget goals, and operational demands.
  • Train staff on safety procedures and loss prevention to prevent accidents and control costs.
  • Investigate accidents involving associates and follow up as needed.
  • Set a positive example for customer service and guest relations.
  • Gather guest feedback and address any concerns promptly.
  • Empower staff to provide excellent service and make sure they understand expectations.
  • Observe staff performance and give feedback to improve service.
  • Focus on guest satisfaction and continuous improvement in all team meetings.
  • Ensure ongoing training for staff to meet guest expectations.
  • Help hire and train new associates with the right skills.
  • Support new hire training to ensure associates can succeed in their roles.
  • Use training tools to help associates grow and improve.
  • Set clear performance expectations and participate in performance reviews.
  • Foster a positive team environment with open communication.
  • Lead daily stand-up meetings to keep the team on track.
  • Perform other tasks as assigned by the Supervisor/Manager.

Qualifications

• At least 2 years of culinary management experience in a high-volume, full-service kitchen.
• Strong culinary skills with the ability to lead, develop, and motivate a team.
• Excellent communication and organizational skills.
• Creative and up-to-date on food trends and concepts.
• Experience in a busy restaurant is preferred.
• Must be computer literate and detail-oriented.
• Basic math skills and ability to understand financial reports.
• Flexible schedule, including nights, weekends, and holidays.
• Culinary degree or college education preferred.
• Valid ServSafe Food Handling Certification required.
• Ability to stand for long periods and lift up to 50 lbs.

Source: Hospitality Online