Executive Sous Chef | Banquets
Omni Hotels & Resorts
- Amelia Island, FL
- Permanent
- Full-time
- 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.
- Strong organizational and administrative skills with knowledge of Microsoft Word, Excel, Delphi or similar programs
- Clear, positive, energetic communication skills
- Serve Safe certified food manage
- Must be able to work nights, weekends and holidays with rotating days off
- Must be able to safely navigate a kitchen environment
- Must be able to stand for long periods of time