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Executive Sous Chef

Omni Hotels & Resorts -
Washington, DC

Quick Apply

Job Details

Full-time

Qualifications

Staff supervision
Preparation of internal financial performance reports
Kitchen knives
Basic math
Menu concept development
Kitchen staff training
Accounting
Mentoring
Overseeing payroll
Operating kitchen equipment
Managing kitchen staff
Hotel staff training
Kitchen staff scheduling
Hotel restaurant experience

Full Job Description

Omni Shoreham Hotel

An icon among Washington, D.C. hotels, the Omni Shoreham has hosted presidents, world leaders and inaugural balls since its inception in 1930. Nestled within one of the city’s premier residential and diplomatic neighborhoods, this 13.5-acre resort boasts over 100,000 Sq Ft of meeting and event space, 4.5 acres of pristine gardens, outdoor terraces, outdoor pool and health club truly make this the resort hotel of the Nation’s Capital.
The Omni Shroreham Hotel’s 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 Shoreham may be your perfect match.

Executive Sous Chef

Overview:
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 minimized. This position will have a primary focus of leading the Banquet Culinary overall operations.

Responsibilities:
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 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.

Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

To maintain control of the standards for purchasing and receiving items.

Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.

To test and evaluate products for quality, paying particular attention to yield/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 for control of equipment and scheduling maintenance.

Perform any other duties as required by management.

Qualifications:
The candidate is required to have at least 4 years previous culinary management experience in a high-volume, full-service Hotel Restaurant and Banquet Kitchen. Experience must include supervision of other culinary management.

Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.

Union experience preferred.

Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests

Candidate must be creative and up to speed on new concepts and food trends.

Must have basic mathematical skills and be able to create and understand financial reports.

Ensure that all health standards are consistently maintained

Ensure all safety and security policies and procedures are followed

Excellent written and verbal communication skills

Ability to multi-task and work in fast paced environment

Ability to train staff to produce high volumes of work while maintaining quality per Omni standards

Must be proficient with computers.

Experience managing payroll and schedules required.

Must be able to work a flexible schedule to include weekends and holidays.

College education and/or culinary degree preferred.

Serve Safe certified food manager.

Must 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 to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell.

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: [email protected].

Quick Apply

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