Executive Sous Chef

Executive Sous ChefOverview:The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets ensuring operating costs are :Responsible for the execution of all Omni Hotel and company policies/procedures ensuring that all services provided achieve the established standards within the agreed budgetary Executive Chef cost/payroll/ 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 theExecutive Chef on all matters relating to the kitchen area and ensure ahigh standard of cleanliness and hygienic practice throughout the guestsatisfaction with the smooth and effective running of the day-to-day of the standards forpurchasingand receiving closelywith the storeroom manager and food and beverage controller toestablishand maintain control of the standards forpurchasingand receiving test andevaluate products for qualitypayingparticular attention toyield/holding qualities/market price/wastage usage of inspectallfood service sections during service time to ensure that the correct standards forcontrol of equipment and scheduling any other duties as required by :The candidateis required tohave at least 4yearspreviousculinary management experience in ahigh-volume full-serviceHotel Restaurant and Banquet must include supervision of other culinary have proven culinary skills and must be able to lead develop and motivate to teach employeesthe importanceof and how to interact with internal/external guests and courteously solve internal requestsCandidatemust be creative and up to speed on new concepts and food basic mathematical skills and be able to create and understand financial that all health standards are consistently maintainedEnsure all safety and security policies and procedures are followedExcellent written and verbal communication skillsAbility to multi-task and work in fast paced environmentAbility to trainstaffto produce high volumes of work whilemaintainingquality per Omni standardsMustbe proficient with managing payroll and be able toworka flexible schedule to include weekends and education and/or culinary degree Safe certified food be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time with frequent bending and twisting. Must be able toutilizeculinary tools (knifes commercial equipment etc.) and taste/ range based on experience for this position is $76239 to $105298Omni 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 statementIf 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 Hotels & Resortsdoesnot discriminateon the basis ofany protected category with respect to the payment of wages