Sous Chef | Salary at Omni Hotels & Resorts in Irving, TX

Overview: Be able to lead the culinary team, helping with both Banquets 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 in the creation, costing, and implementation of menus. Ability to step in and lead/assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC possesses strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed, whether or not the area leader is present, while assisting in other areas of the operation.
Able to communicate effectively in multiple departments/roles as well as guest-facing meetings that may include 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. Scheduling of staff according to budget and business forecast.  Able to assist in critiquing 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. Ensure that all kitchen equipment is in good working order. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Advise the resort executive chef on all matters relating to the kitchen area and ensure a high standard 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. Knows expectations and ensures that staff understand them and execute them within the proper guidelines. Provide 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 is required to 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 to include nights, weekends, and holidays.