Executive Sous Chef

Omni Bedford Springs Resort & Spa

Join our awardwinning team of associates at the luxurious and exquisite Omni Bedford Springs Resort & Spa. More than just a soughtafter destination for travelers worldwide the Omni Bedford Springs Resort & Spa flawlessly combines a rich history and historic charm with all of the modern conveniences one would expect from a fourdiamond hotel property. The Omni Bedford Springs Resort & Spa offers unparalleled service and amenities to thousands of travelers each year.

Our Omni Bedford Springs Resort & Spa 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 Bedford Springs Resort & Spa may be your perfect match.

Weare currentlyseekinganambitious driven and highly motivated Executive Sous Chefto join our amazing Culinary team.

Perks: Complimentary Parking and Golf Meal plan Medical Dental and vision insurance 401kPaid time off numerous growth opportunites Room Rates Dining Spa discounts and much more..

The Executive Sous Chef will be responsible for assisting the Executive Chef with the overall food service throughout the property and providing the optimal service possible while operating within predetermined budgetary limitations.

• Supervise the Banquet kitchen and supervise the preparation and presentation of foods by chefs cooks and pantry personnel overseeing that all the food items are prepared as determined by the Executive Chef.
• Assist in the supervision and staffing for all kitchen areas preparation areas employee cafeteria and for supervising all employees throughout these areas.
• Assist in maintaining an adequate supply of all food items such as meat groceries perishables etc. used at the property.
• Assure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted.
• Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
• Assure that sufficient quantities of preprepared items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
• Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight that the waste in trimming prime cuts is minimized and that meat ss are properly utilized and the fat is retained for rendering.
• Assure that an adequate supply of utility potatoes carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned.
• Assure that only the amounts needed of convenience salad dressing and soups are issued appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
• Provide variety in menu preparation; within budgetary limitations.
• Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.

MARGINAL FUNCTIONS:

• Responsible for maintaining adequate training programs for kitchen personnel.
• Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
• Inventory excess production for use on menu or conversion into extenders.
• Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets.
• Ensure that the kitchen is prepared to start service on a timely basis.
• Ensure that orders received from servers are clearly understood so that returns due to faulty preparation ar minimized.
• Ensure that plates issued to servers are garnished properly and have good eye appeal.
• Ensure that plates and utensils used are clean.
• Responsible for the sanitation of all food preparation and storage areas and equipment.
• Inspect all equipment for proper maintenance and report deficiencies to Engineering.
• Ensure that an adequate supply of equipment is available.
• Ensure that the food served in the employees cafeteria is palatable in abundant supply and varied; and that facility is maintained in a clean and orderly manner.
• Ensure that requests and specifications in the function sheets are provided on a timely basis.
• Ensure that upon banquet completion serving area and all related equipment is cleaned and maintained.
• Perform other related duties as requested by the Executive Chef.
• Make profit improvement recommendations to the Executive Chef.
• Practice safety standards and report any unsafe conditions to the Executive Chef.
• Remain alert courteous and helpful to the guests at all times.
• Respond to any reasonable task as assigned by supervisor or manager.
• Assist in other departments as needed
• Attend monthly departmental meetings

Perks: Complimentary Parking and Golf Meal plan Medical Dental and vision insurance 401kPaid time off numerous growth opportunites referral bonus Room Rates Dining Spa discounts and much more..

• Associate degree in culinary arts or equivalent apprenticeship.
• Minimum five 5 years experience in a first class hotel/resort or restaurant.
• Strong organizational communication and motivational/ mentorship skills
• Good knowledge of Microsoft Office (Word Excel and PowerPoint).
• ServSafe Management certified.

Omni Hotels & Resorts is an equal opportunity employer. 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.