Sous Chef - Kyndred Hearth

Omni Hotels & Resorts; Eagan (MN); In loco; USD 65.000 - 75.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical benefits

Dental benefits

Vision benefits

401k

Paid Time Off

Maternity Leave

Discounts at spa and restaurants

Discounts at other Omni properties

Continued education

Descrizione del lavoro

Omni Viking Lakes Hotel in Minnesota is seeking a Sous Chef to lead kitchen outlets, drive food quality, and manage costs. You will support the Chef de Cuisine in budgeting, supervise staff, and ensure top service during all shifts.

This role requires hands-on leadership in a busy hotel kitchen, strong culinary skills, and a commitment to guest satisfaction. Omni offers comprehensive benefits and growth opportunities within the hospitality group.

Competenze

• Minimum 3 years at an Sous Chef equivalent management position of a 3 star establishment or higher.
• Hotel Banquet Chef experience strongly preferred.
• Serve Safe certified food manager or equivalent
• Associates degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
• Clear, positive, energetic communication skills.
• Customer Service, prior admin experience preferred.

Mansioni

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the budgetary controls.
• To assist the Chef de Cuisine in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Chef de Cuisine and/or Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

Conoscenze

Communication

Leadership

Organizational skills

Customer service

Formazione

Culinary degree

Strumenti

Microsoft Word

Excel

Descrizione del lavoro

Omni Viking Lakes Hotel is seeking a Sous Chef. This team member will support our culinary endeavors across our multiple outlets of the hotel, including our primary three-meal restaurant, Kyndred Hearth.The Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Omni Hotels has been named one of the "Best-Led Companies of 2024" by Glassdoor

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!

Salary for this position starts at (based on experience): $65,000 - $75,000/year based on experience. Full Time Associates at Omni Viking Lakes are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. Omni Viking Lakes reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race.

Additional associate benefits offered include discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.

Essential Job Functions:

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• To assist the Chef de Cuisine in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Chef de Cuisine and/or Executive Chef on all matters relating to the kitchen area and ensure ahigh standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guestsatisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closelywith the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test andevaluate products for quality, paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible forcontrol of equipment and scheduling maintenance.

Qualifications:

• Minimum 3 years at an Sous Chef equivalent management position of a 3 star establishment or higher.
• Hotel Banquet Chef experience strongly preferred.
• Serve Safe certified food manager or equivalent
• Associates degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
• Clear, positive, energetic communication skills.
• Customer Service, prior admin experience preferred.

Physical Requirements:

• Must be able to lift, push, pull and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.).

Working Environment:

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures
• Exposure to food and beverage hazardous cleaning chemicals
• Exposure to food items and beverages