- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
- Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
- Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
- Should assume the responsibilities of the Executive Chef in his or her absence.
- Scheduling of staff according to budget and business forecast.
- Provide kitchen support for banquet functions.
- Oversee proper handling and tracing of banquet food returns at end of functions.
- Directs proper sanitation of all kitchen facilities and equipment.
- Comply with EcoSure & health code standards for sanitation.
- Ensures that all kitchen equipment is in good working order.
- Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
- Knows expectations and ensures that staff understands them and that they execute said expectations 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.
- Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
- Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
- Excellent written and verbal communication skills as well as organizational skills, Bilingual (Spanish) preferred but not required.
- Candidate must be creative and up to speed on new concepts and food trends.
- Banquets experienced required.
- Computer literate and detail orientated is a must.
- Must have basic mathematical skills and be able to create and understand financial reports.
- Must be able to work a flexible schedule to include weekends and holidays.
- College education and/or culinary degree preferred.
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Sous Chef - San Antonio, United States - Omni Hotels
Description
Overview:
Mokara Hotel and Spa
The Mokara Hotel & Spa, a relaxing retreat on San Antonios world-famous Riverwalk is just steps from all the action yet worlds away. Mokara has a long-standing history of excellence. As the only four-star hotel in San Antonio, Mokara is the first choice for sophisticated travelers. Be a part of an attentive staff by making our guest stays a memorable one.
The Mokara Hotel & Spas 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 Mokara Hotel & Spa may be your perfect match.
Job Description:The Sous Chef will be responsible for all areas of the kitchens operations in the absence of the Executive Chef/Executive Sous Chef. This leader will ensure a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in upscale/luxury hotels.
Responsibilities:Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement
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
