About this opportunity
Omni Hotels & Resorts lists this Executive Chef/ Sous Chef opportunity in hot springs, Virginia. Review the employer’s description below for duties, qualifications and application requirements.
Job description
The Omni Homestead Resort & Spa
The Omni Homestead Resort & Spa has been delighting vacationers - including 24 U.A recently completed $170 million dollar renovation restored the historic character to this Allegheny Mountain resort in
We are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings.
The Omni Homestead Resort & Spa’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. If you are a friendly, motivated person, with a passion to serve others, the Omni Homestead Resort & Spa may be your perfect match.
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.
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.
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To assist the Executive Chef in budgeting i.e. food cost/payroll/etc.
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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.
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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.
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Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
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Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
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To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
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Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
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Responsible for control of equipment and scheduling maintenance.
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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.
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Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
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Union experience preferred.
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Candidate must be creative and up to speed on new concepts and food trends.
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Must have basic mathematical skills and be able to create and understand financial reports.
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Ensure all safety and security policies and procedures are followed
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Ability to train staff to produce high volumes of work while maintaining quality per Omni standards
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Must be proficient with computers.
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Experience managing payroll and schedules required.
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Must be able to work a flexible schedule to include weekends and holidays.
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College education and/or culinary degree preferred.
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Serve Safe certified food manager.
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Must be able to utilize culinary tools (knifes, commercial equipment, etc.) Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. 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:
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.