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  • Sous Chef

    Company: Omni Hotels

    Location: New Orleans, LA

    Date Posted: October 10, 2013

    Summary: The Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsibilities: * Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. * 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. * 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. *...

    from Omni Hotels