Restaurant Sous Chef
Restaurant Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Location
Orlando Resort at Championsgate
The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation this four-diamond resort is one of the nations premier golf meeting and leisure retreats. In addition to walk-out golf guests may choose to relax in our signature Mokara spa dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.
Omni Orlandos 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 Orlando Resort at ChampionsGate may be your perfect match.
Job Description
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 organizations 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.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran 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
Employment Type
Unclear
