Chef de Cuisine | Falcon's Nest

Overview: Omni Amelia Island Resort & Spa At Omni Amelia Island Resort & Spa guests can explore 3.5 miles of pristine beach and scenic marshlands while enjoying luxurious oceanfront accommodations, world-class resort pools, championship golf, full-service spa, endless dining options and family-friendly activities. Omni Amelia Island Resort and Spa'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 Amelia Island Resort & Spa may be your perfect match.Job Description: The Executive Sous Chef will be responsible for all areas of the Kitchen operations.This leader will ensure a high standard of cleanliness and hygienic practice throughout the Kitchen. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury hotels.Responsibilities: • Manage the daily production, preparation and presentation of all food for the hotel's Banquet operation 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, Executive Sous Chef and Banquet Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus. • 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: • Must have previous culinary leadership experience • College education and/or culinary degree preferred. • Candidate must be creative and up to speed on new concepts and food trends. • Candidate must have proven leadership skills and must be able to train, develop, and motivate staff. • Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests • Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards • Able to set priorities for the culinary team and provide feedback to others that enhances performance. • Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required. • Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone • Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment. • Must be familiar with batch and quantity cooking • Eye/hand coordination needed to use all kitchen equipment. • Highly motivated self-starter focused on quality, organization, cleanliness and teamwork. • Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell. • Must be proficient with computers. • Serve Safe certified food manager. • Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. • Must be able to work a variety of shifts, including weekends and holidays. 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 Posterand the following link is theOFCCP'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 [email protected].