Sous Chef

US-NC-Charlotte
3 days ago(1/15/2018 9:11 AM)
Requisition ID
2017-20855
# of Openings
1
Category (Portal Searching)
Culinary

Overview

Charlotte Hotel

 

Charlotte

 

The Omni Charlotte Hotel envelopes you in comfort with a touch of genuine North Carolina hospitality. Centrally located in the heart of Charlotte’s financial district, the AAA four-diamond hotel is the perfect destination for convenience to area businesses or to explore countless attractions. Linked to 12 city blocks via sky bridge, the Omni Charlotte Hotel is moments away from the Blumenthal Performing Arts Center, Discovery Place, the Charlotte Convention Center, and the EpiCentre entertainment district.

 

Omni Charlotte’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. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Charlotte Hotel may be your perfect match.

Job Description

To provide assistance to the Executive Chef and Executive Sous Chef and ensure efficient, effective operation of the kitchen and food production outlets.

Responsibilities

  • Responsible for all areas of the kitchen operation in the absence of the Executive Chef and Executive Sous Chef.
  • Check staffing and uniform, daily production sheets, check production for sauces, soups, stocks and blue plate specials, check quality and consistency of product. Train associates on all items, insure cleanliness and sanitation of the kitchen.
  • Responsible for preparing and execution of meals for TRADE restaurant and Banquet functions as assigned.
  • Assist as needed with the planning, preparing and execution of meals for the Associate Cafeteria; assist with menu development.
  • Be knowledgeable of all stations in the restaurant.
  • Be knowledgeable of plate presentations and preparations of all menu items.
  • Works one to two days ahead of his operation to insure product delivery is on time and ample supplies are available.
  • Coordination of all banquet hot and cold foods; work along with Banquet team to ensure quality meets specs and guarantees. Ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available.
  • Reviews BEOs daily to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to the Executive Chef.
  • Responsible for banquet food quality and quantity; have a good working relationship with Banquet Managers and Captains and be in direct communication constantly to insure counts are proper. Assists in the lowering of food cost and waste.  Responsible for the return of food.
  • Coordination with Executive Chef and Executive Sous Chef on a daily basis for all events or culinary needs. Complete projects as assigned by F&B Management.
  • Attend daily stand-up meetings and monthly training classes.
  • Assists with directing proper sanitation of all kitchen facilities and equipment.
  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.

Qualifications

  • Previous culinary experience is required; experience in Culinary leadership is strongly preferred.
  • Internal candidates that have completed a LID or SDDP program, and/or demonstrate acceptable ratings of Omni Hotels Leadership Core Competencies, will also be considered.
  • Proven leadership skills which support an environment of employee growth and development, interdepartmental teamwork and exceptional customer service.   
  • Dynamic, enthusiastic, creative leader who thrives under pressure and is able to perform multiple functions and troubleshoot when needed.
  • Must be service and detail oriented; possessing a friendly approachable demeanor and strong problem-solving skills.
  • Computer proficiency; to include Microsoft Office and Windows.
  • Bachelor degree or an Associate Degree in the culinary arts, or equivalent from an accredited college/university.
  • Must be able to work a flexible schedule including nights, weekends and holidays.
  • Serve Safe certified food manager.
  • Stand or walk for an extended period or for an entire work shift.  Requires frequent bending, reaching overhead and squatting.  Lift, carry, and place objects weighing up to 50 lbs without assistance. Push/pull objects weighing up to 75 lbs without assistance.

End of Job Description

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