Sous Chef | Marche Burette

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Omni Hotels & Resorts is seeking a Sous Chef to oversee kitchen operations across its dining outlets. You will advise the Executive Chef, supervise culinary teams, and ensure cleanliness and hygiene standards are met.

You will coordinate production, direct staff, and contribute to cost control while maintaining high food quality and presentation consistent with Omni's standards. This role requires strong organizational and leadership abilities, ability to train and motivate staff, and

Qualifications

• AAS in Culinary Arts or equivalent from an accredited institution is required.
• Previous culinary experience is highly preferred.
• Strong organizational, management, culinary, communication, and motivational skills are essential.
• Must be proficient in Food & Beverage/hospitality industry control procedures.
• Knowledge of cost efficiency in kitchen management and presentation methods favored.
• MS Office proficiency (Word, Excel, PowerPoint).
• Ability to stand, walk, and perform manual tasks as part of kitchen work.

Responsibilities

• Advise Executive Chef on kitchen operations and uphold cleanliness and hygienic practices.
• Manage staff across culinary, servers, and stewarding personnel.
• Oversee direction, coordination, and evaluation of the restaurant unit.
• Perform supervisory duties in line with policies and laws.
• Interview, hire, train, plan and direct work, and evaluate performance.

Skills

Organizational skills

Management skills

Culinary skills

Communication skills

Motivational skills

Education

AAS in Culinary Arts or equivalent

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Overview

The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

Responsibilities

• Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Manages employees encompassing culinary, servers and stewarding.
• Is responsible for the overall direction, coordination, and evaluation of restaurant unit.
• Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

• AAS in Culinary Arts or equivalent from an accredited University or Institute.
• Previous culinary experience is highly preferred.
• Must possess strong organizational, management, culinary, communication, and motivational skills.
• Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
• Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
• Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.

• Servesafe Sanitation; ACF Certified preferred.