Sous Chef | Kitchen Notes

Omni Hotels; Nashville (TN); Hybrid; USD 60,000 - 75,000; Full time

Benefits offered by this job

Hotel stay discounts

Paid time off

Growth opportunities

Competitive wages

Job summary

Omni Nashville Hotel is seeking a seasoned culinary supervisor who will provide technical and administrative support to the Kitchen Notes Chef and drive daily kitchen operations. You will train staff, monitor food and labor costs, and uphold safety and cleanliness standards across all food-service areas.

The role requires 2+ years in hotel/restaurant kitchens with at least 1 year in a supervisory capacity, a strong culinary skill set, and excellent communication.

Qualifications

• At least 2 years culinary experience in a hotel or restaurant kitchen with a minimum of 1 year supervisory experience.
• Proven culinary skills with ability to lead, develop and motivate staff.
• Excellent written and verbal communication and strong organizational skills.
• Creativity and up-to-date with food trends; able to manage payroll and scheduling.

Responsibilities

• Provide technical and administrative assistance to the Kitchen Notes Chef.
• Train and develop kitchen staff hands-on.
• Control food costs and labor costs within budget.
• Oversee equipment maintenance and safety across all food service areas.
• Educate staff on basic to advanced cooking techniques and culinary knowledge.
• Maintain cleanliness and organization of all kitchen areas, including walk-ins and storage.
• Monitor uniforms, attendance, and appearance for culinary staff.
• Ensure compliance with food safety and sanitation standards per Tennessee requirements.
• Communicate with F&B managers and Director of F&B on issues and activities.
• Expedite and perform station or line cook duties when required.
• Prepare daily production lists and delegate duties; assist with purchasing guidelines.

Skills

Staff leadership

Communication skills

Computer literacy

Financial literacy

Education

Serve Safe certified food manager

College education or culinary degree preferred

Job description

Omni Nashville Hotel is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts! If you love hospitality, and have a passion to serve others then you'll love working with the Omni Nashville Hotel!

To provide technical and administrative assistance to the Kitchen Notes Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities

• Utilize a hands-on approach to training and developing kitchen staff.
• Responsible for efficient food and labor cost.
• Ensure that all services provided achieve the established standards, within the agreed budgetary controls.
• Responsible for overseeing equipment maintenance and safety in all food service areas.
• Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
• To provide technical and administrative assistance to the Kitchen Notes Chef
• Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.
• Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.
• Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage, and public use areas of kitchen. This is a daily task that must be completed.
• Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates and quality of all areas of food service.
• Communicate with food and beverage managers and Director of Food & Beverage on all issues and activity.
• Oversees and participates in food production.
• Able to expedite and perform all station or line cook functions.
• Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
• In conjunction with the Kitchen Notes Chef and Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
• Works with staff on mise en plas and checks each station for completion and quality prior to service.
• Current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach.
• Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.
• Able to develop recipes, food cost analysis and menu development.
• Fluent in all areas of food safety and health department as determined by the Tennessee Department of Health and corporate mandated ECOSURE.
• Involved with work and work related issues, communicates with other managers outside of Food & Beverage Department to contribute to a smooth hotel operation.
• Capable of being described by others as passionate about work, food and people. When speaking about work, others in the kitchen and department are excited about what you have to say or demonstrate.

Qualifications

• Candidate is required to have at least 2 years culinary experience in a hotel or restaurant kitchen with a minimum one-year kitchen supervisory experience.
• 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.
• Computer literate and detail orientated is a must.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Must have experience managing payroll and scheduling.
• Must be able to work a flexible schedule to include weekends and holidays.
• College education and/or culinary degree preferred.
• Must be currently certified as a Serve Safe certified food manager.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.