Sous Chef

Overview

Royal Orleans Hotel

The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.

Omni Royal Orleans' 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 Royal Orleans Hotel may be your perfect match.

Job Description

This position is responsible for managing the daily production, preparation and presentation of all food for the hotel's restaurant, banquets, food outlets and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.

Responsibilities

• 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.

Qualifications

• Experience for a minimum of 2 years in a sous chef role or supervisory role in a mid to larger sized hotel

• Must be able to obtain Safe Serve Manager's certification within 30 days of employment

• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.

• Able to create, prepare, and execute all meal periods and service types, including plated, individual presentation, buffets, and traveling menus.

• Experience beyond New Orleans cuisine is a plus; creative and up to speed on new concepts and food trends.

• Ability to create & cost menus, and procure items for menu's

• Must be able to work a flexible schedule to include weekends and holidays.