Executive Sous Chef

US-GA-Atlanta
7 days ago
Requisition ID
2017-19099
# of Openings
1
Category (Portal Searching)
Culinary

Overview

 

Atlanta

Scheduled to open early 2018, the luxurious Omni property will be a full-service hotel and serve as a cornerstone of the mixed-use community adjacent to SunTrust Park, future home of the Atlanta Braves. The Omni Hotel at The Battery Atlanta will feature 16 floors, approximately 264 guest rooms including 28 suites, over 12,000 square feet of meeting space, an elevated pool deck and bar overlooking the ballpark, and a signature restaurant.

 

Located on the 60-acre mixed-use development site, at the northwest intersection of I-75 and I-285 at Cobb Parkway, the new community will redefine the traditional model of “live, work, play” into a “play, work, stay” destination. The community will also feature residences and premier office space, an entertainment venue, retail and a variety of dining options.”

Job Description

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.

Responsibilities

  • 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.

Qualifications

  • Customer Service, prior admin experience preferred.
  • Associates degree or higher preferred in Culinary Arts. 
  • Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
  • Clear, positive, energetic communication skills.  
  • Must have a minimum of 1-2 years experience as a Sous Chef of a 4 star establishment or higher.
  • Serve Safe certified food manager

                                                                                                         

Options

Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
Share on your newsfeed