Sous Chef | Ryder Cup

Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product is produced which conforms to all Omni Standards. Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus. Scheduling of staff according to budget and business forecast. Provide kitchen support for food and beverage outlet functions. Oversee proper handling and tracing of food returns. Direct proper sanitation of all kitchen facilities and equipment. Comply with EcoSure & health code standards for sanitation. Ensure that all kitchen equipment is in good working order. Direct proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Know expectations and ensure that staff understands them and executes said expectations within the proper guidelines. Provide support and leadership to accomplish our Medallia food quality score. Check and control sign‑in and sign‑out procedures for kitchen staff. Perform any other job related duties as assigned. Qualifications Must have previous culinary leadership experience. Candidate must be creative and up to speed on new concepts and food trends. Candidate must have proven leadership skills and must be able to train, develop, and motivate staff. Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests. Ability to train staff to produce high volumes of work while maintaining quality per Omni standards. Able to set priorities for the culinary team and provide feedback to others that enhances performance. Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co‑workers, both in person and by telephone. Strong organizational skills with the ability to multi‑task and provide guest follow‑up in a fast‑paced environment. Eye/hand coordination needed to use all kitchen equipment. Highly motivated self‑starter focused on quality, organization, cleanliness and teamwork. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. Must be proficient with computers. Serve Safe certified food manager. Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to work a variety of shifts, including weekends and holidays. EEO Statement Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: View email address on click.appcast.io. #J-18808-Ljbffr Omni Hotels & Resorts