Executive Sous Chef

  • Omni Hotels
  • San Francisco, CA, USA
  • Dec 09, 2017
Hospitality / Restaurant / Food Service

Job Description

Overview

San Francisco Hotel

Amidst the breathtaking views that can be found in any corner of the city, San Francisco has something for everyone. You will find a vibrant culture full of art, historical landmarks, museums, world-class restaurants (including a few gourmet food trucks), music festivals, community fairs and championship-caliber sports teams. In just seven square miles, this coastal city packs in a lot and right in the hustle and bustle of it all is the four-star Omni San Francisco Hotel; an ideal destination for guests and associates alike.

The associates at the Omni San Francisco Hotel establish challenging and motivating careers as they receive training and mentoring from a hotel that consistently holds rank at the top of guest service scores. With low turnover, a familial setting and a commitment to development evidenced by its internal promotion rate, the Omni San Francisco Hotel is the perfect place to jumpstart your career. If you seek empowerment, recognition and a diligence to provide superior service, the Omni San Francisco Hotel could be everything you have been looking for.

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.
  • Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher.
  • Serve Safe certified food manager