The Omni Richmond Hotel is seeking a talented, quality-driven individual to join its Culinary team as a Sous Chef. In this role, you will be responsible for assisting the Executive Chef in all areas of the kitchen’s operations. As a leader, you will ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

General responsibilities include:

• Assisting the Executive Chef in managing the daily production, preparation, and presentation of all food for the hotel's restaurant, room service, and banquet operations.
• Monitoring, analyzing, and controlling all labor and food costs; preparing the appropriate reports, charts, and schedules to ensure budgets are met or exceeded.
• Assisting the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and specialty menus.
• Assuming the responsibilities of the Executive Chef in their absence.
• Providing kitchen support for restaurant and banquet functions.
• Overseeing proper handling and tracing of banquet food returns at the end of functions.
• Directing proper sanitation of all kitchen facilities and equipment.
• Complying with health code standards for sanitation.
• Ensuring that all kitchen equipment is in good working order and filing Synergy tickets for any items in need of repair or maintenance.
• Directing proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knowing expectations and ensuring that staff understands them and executes them within the proper guidelines.
• Providing support and leadership to accomplish our Medallia food quality score.
• Checking and controlling sign-in and sign-out procedures for kitchen staff.
• Performing any other job-related duties as assigned.

Qualifications for the ideal candidate:

• Must have at least 2 years previous culinary management experience in a high volume, full service kitchen, with at least half of that time spent in a banquet food production capacity.
• Must have proven culinary skills and the ability to lead, develop, and motivate staff.
• Excellent written and verbal communication skills as well as organizational skills.
• Must be creative and up to speed on new concepts and food trends.
• Both Banquets and Restaurant experience preferred.
• Must be computer literate and detail-oriented.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Ability to work a flexible schedule to include weekends and holidays.
• College education and/or culinary degree preferred.
• Certified as a ServSafe Manager preferred.
• Ability to stand, sit, bend, lift, and carry for extended periods of time.
• Ability to lift and carry up to 50lbs without assistance.

• Comprehensive training and mentoring.
• Dynamic and exciting work environment.
• Opportunity to work for a company with a reputation for exceptional service.
• Culture of respect, gratitude, and empowerment.

• At least 2 years previous culinary management experience in a high volume, full service kitchen.
• Proven culinary skills with the ability to lead, develop, and motivate staff.
• Excellent written and verbal communication skills.
• Organizational skills and creativity in food concepts and trends.
• Computer literate with basic mathematical skills.
• Ability to create and understand financial reports.
• Flexible schedule including weekends and holidays.
• Culinary degree preferred; ServSafe Manager certification preferred.
• Able to lift and carry up to 50lbs without assistance.