Sous Chef
Overview : The Homestead
The Homestead
Our employees are what make The Omni Homestead what it is. Since 1766, they’ve helped us offer guests an opportunity to enjoy Southern hospitality at its best.
Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings.
The Omni Homestead’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 Homestead may be your perfect match.
Job Description :
The Sous Chef is responsible for the efficient and effective running of the associate cafeteria, kitchen and food production in.
Responsibilities :
Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Manages employees encompassing culinary, servers and stewarding.
Is responsible for the overall direction, coordination, and evaluation of restaurant unit.
Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance;
rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications :
AAS in Culinary Arts or equivalent from an accredited University or Institute preferred.
Previous culinary experience is highly preferred.
Must possess strong organizational, management, culinary, communication, and motivational skills.
Must be proficient in all aspects of the Food & Beverage / Hospitality industry control procedures.
Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
Servesafe Sanitation or equivalent.
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