Executive Sous Chef

Houston Hotel

Discover a luxurious oasis at the Omni Houston Hotel. Situated on impeccably manicured grounds the Houston Galleria hotel features the finest in Houston accommodations with sensational views of the city or pool area. The Omni Houston Hotel is centrally located in the prestigious Uptown Post Oak/Galleria area and is just minutes from all of the excitement that Houston Texas has to offer.

The Omni Houston Hotels associates enjoy a dynamic and exciting work environment comprehensive training and mentoring along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect gratitude and empowerment day in and day out. If you are a friendly motivated person with a passion to serve others the Omni Houston Hotel may be your perfect match.

The Executive Sous Chef has an overall responsibility for the efficient and effective running of the main kitchen which includes both Banquet and Outlet operations. Helps to ensure operating costs are minimized. Will report to and assist the Executive Chef in the coordination of all food operations to assist in purchasing receiving storage preparation and presentation of fresh food along with promoting the Omni legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental policies and procedures.

• Responsible for the 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 Executive Chef 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.
• To control physical area where food preparation occurs.
• Advise theExecutive 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 daytoday operation.
• 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.
• Participates in innovation of cuisine with food trends and teaching techniques onward.

• Customer Service prior admin experience preferred.
• Adapt to change quickly while keeping organized and professional at all times.
• Able to work a flexible schedule as needed to include early mornings evenings weekends and holidays.
• Reports to work at scheduled time neatly groomed and following company dress code policy.
• 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.
• Minimum 5 years as an Executive Sous Chef Chef de Cuisine or Sous Chef level management position of a 4 star establishment or higher preferable hotel experience.
• Restaurant experience preferred which includes server training tastings and chef dinners.
• Serve Safe certified food manager

Omni Hotels & Resorts is an equal opportunity employer vets/disability. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Posterand the following link is theOFCCPs Pay Transparency Nondiscrimination policy statement

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.