Executive Sous Chef

Overview

Rancho Las Palmas Resort & Spa

The 444-room Rancho Las Palmas Resort & Spa is classic Rancho Mirage re-imagined for the 21st-century traveler. Our luxurious Palm Springs hotel rooms surround you in Spanish Colonial-inspired style and a soothing desert palette of beige, sand, and ivory. With plenty of space for your peace and your quiet, you’ll also open French doors to your very own private patio or balcony where the warm desert air and breathtaking views await.

Omni Rancho Las Palmas 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 Rancho Las Palmas may be your perfect match.

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.
• Check staffing, uniforms, daily production sheets, check production for breakfast, lunch, next day prep, check quality of sauces and product.  Train associates on menu items and consistently during peak business, ensure pre-meal held daily, cleanliness and daily specials and consistent plate presentation on all times.
• Check staffing, uniforms, daily production sheets, check production for lunch, next day prep, check quality of sauces.  Train associates on menu items, and consistency, to ensure pre-meal is held daily, cleanliness, daily specials, and consistent plate presentation of all items.
• Check with Banquet Chef weekly and daily on necessary soups, stocks, bases needed to fully operate banquet production.
• Ensure all brunch items are prepared to standard.  Ensure production is ready and quality is met.  Ensure product is delivered on a timely basis.
• Responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for overall operation.
• Responsible for cost controls, menu planning along with the Executive Chef.
• Ensure coordination of butcher shop, garde manager and banquets all specified food on time and to right area.

Qualifications

• 4 years previous culinary management experience in a high volume, full-service Hotel Restaurant and Banquet Kitchen. Experience must include supervision of other culinary management.
• College education and/or culinary degree preferred.
• Serve Safe certified food manager preferred.
• Must have proven culinary skills and must be able to lead, develop, and motivate staff. 
• Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
• Must be creative and up to speed on new concepts and food trends. 
• Must have basic mathematical skills and be able to create and understand financial reports. 
• Ensure that all health standards are consistently maintained
• Ensure all safety and security policies and procedures are followed
• Excellent written and verbal communication skills
• Ability to multi-task and work in fast paced environment
• Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards 
• Must be proficient with computers.
• Experience managing payroll and schedules required.
• Must be able to work a flexible schedule to include weekends and holidays. 
• Must be able to lift and carry up to 40 lbs.
• Must be able to push and pull carts and items weighing up to 75 lbs.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting. 
• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
• Requires repetitive motion of arms, and hands.

   

   

   

Pay Range: $85,000- $90,000/salary. The pay scale provided is a range that Omni Hotels & Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate’s qualifications and/or experience. 

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. We will consider qualified applicants with criminal histories in a manner consistent with the CA Fair Chance initiative for hiring. 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 applicationassistance@omnihotels.com

Salary : $85,000 - $90,000