Sous Chef

Overview: 

Lead the culinary team, supporting both banquet and Restaurant operations.  This critical member of our culinary team is responsible for the efficient and effective operation of the kitchens and food production. 

Responsibilities: 

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant and Banquets to ensure a high-quality, consistent product that conforms to all Omni Standards. 
• Manage associates in scheduling, training, developing, coaching/counseling, and conducting reviews. Also, focus on attracting, interviewing, retaining, and motivating the associates while providing a safe work environment. 
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. 
• Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while maintaining or improving quality. 
• Work with the Resort Executive Chef to create, cost, and implement menus. 
• Ability to step in and lead/assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC has strong verbal and written communication skills to ensure Passover notes are thorough and detailed, whether or not the area leader is present, while assisting in other areas of the operation.  
• Communicates effectively across multiple departments/roles, including guest-facing meetings such as PRE CONS, tastings, and site visits.  
• Meets deadlines set by department heads while keeping the hourly team informed of key dates and events across the resort. 
• Schedules staff according to budget and business forecast.  Helps review the monthly P&L based on business levels. 
• Directs proper sanitation and maintenance of all kitchen facilities and equipment. 
• Comply with EcoSure & health code standards for sanitation. 
• Ensures that all kitchen equipment is in good working order. 
• Oversee proper maintenance of all walk-in coolers (food rotation and cleanliness). 
• Advise the resort executive chef on all matters related to the kitchen area and ensure high standards of cleanliness and hygiene throughout the kitchen. 
• Ensure guest satisfaction by running day-to-day operations smoothly and effectively. 
• To maintain control of purchasing and receiving standards. 
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control over purchasing and receiving standards. 
• To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. 
• Know expectations and ensure staff understand them and follow them within proper guidelines. 
• Provides support and leadership to accomplish our Medallia food quality score 
• Checks and controls sign-in and sign-out procedures for kitchen staff. 
• Perform any other job-related duties as assigned. 

Qualifications: 

• The candidate must have at least 2 years of culinary management experience.   
• Prior experience in an upscale, full-service five-diamond kitchen preferred. 
• Excellent Customer Service; prior admin experience preferred. 
• College education and/or culinary degree preferred. 
• Knowledge of Microsoft Word, Excel, Delphi, or similar programs required 
• Use a computer to access Kronos, Birch Street, and Medallia 
• Interact with guests during tastings and special events. 
• Be creative in creating menus while maintaining the bottom line 
• Serve Safe-certified food manager; applicable food safety certifications required. 
• Clear, positive, energetic communication skills, written and verbal. 
• Excellent organizational skills required. 
• Able to work a flexible schedule, including nights, weekends, and holidays.