Sous Chef — Lead Kitchen, Menus & Guest Experience

ADP; Omaha (NE); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Vacation & Holiday Pay

Same-day pay

Employee Assistance Program

Reduced Room Rates

Job summary

The Farnam Hotel in Omaha, NE is seeking a skilled Sous Chef to lead our kitchen operations for afternoon and evening services. This full-time role emphasizes menu planning, procurement, production, and presentation of all hotel food, while maintaining safety and quality standards.

Ideal candidates will have a High School diploma, experience with major hotel brands, and a proven ability to manage kitchen staff, budgets, and regulatory compliance.

Qualifications

• High School diploma or equivalent.
• Experience with large hotel brands and SOPs preferred.
• Ability to manage kitchen staff and budgets.

Responsibilities

• Plan and manage kitchen staff for procurement, production, and presentation of all hotel food.
• Monitor sanitation and ensure compliance with health regulations.
• Develop menus within corporate guidelines to improve revenue and margins.
• Oversee budget, labor, and food costs within approved constraints.
• Coordinate with catering for event operations and banquet orders.
• Ensure high guest satisfaction through quality food and service.
• Maintain equipment, stock, and orderly kitchen operations.

Skills

Leadership

Food safety

Communication

Staff development

Education

High School diploma

Tools

Kitchen equipment operation

SOP compliance

Job description

The Farnam Hotel in Omaha, NE is seeking a skilled Sous Chef to lead our kitchen operations for afternoon and evening services. This full-time role emphasizes menu planning, procurement, production, and presentation of all hotel food, while maintaining safety and quality standards.

Ideal candidates will have a High School diploma, experience with major hotel brands, and a proven ability to manage kitchen staff, budgets, and regulatory compliance.