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Omni Hotels Sous Chef - Rotational in Nashville, Tennessee

Overview

Nashville Hotel

The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. Across from the new Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city’s distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville. The Omni Nashville Hotel’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 Nashville may be your perfect match.

Job Description

To provide technical and administrative assistance to all areas and kitchens within the Culinary department. Assist in ensuring the effective operation of the kitchen sand food production outlets within the hotel.

Responsibilities

  • Assist the Culinary leadership in the oversight and management of culinary operations within the hotel, to include restaurant outlets, banquets, pastry, etc.

  • Advise the Culinary leadership on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

  • Supervision and coordination of the culinary team, during outlet operation, and/or banquet event preparation.

  • Scheduling of staff according to budget and business forecast.

  • Assist in the development and/or additions to culinary menus and offerings.

  • Training of Staff.

  • Responsible for product availability for all restaurant and banquet items.

  • Monitors safety of staff, and directs proper sanitation of all kitchen facilities and equipment.

  • Ensures that all kitchen equipment is in good working order.

  • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).

  • Monitors and has hands on control over daily food production.

  • Maintains good working relationship with Front of the House Manager.

  • Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.

  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.

  • Checks and controls sign-in and sign-out procedures for kitchen staff.

  • Conducts kitchen department meetings.

Qualifications

  • 2 years previous culinary management experience in a high volume, full-service Kitchen. Banquets experience preferred.

  • 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 work a variety of shifts, including weekends and holidays.

  • Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.

  • Stand or walk for an extended period or for an entire work shift.

  • Requires repetitive motion.

    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 Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp_formattedESQA508c.pdf) 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 .

Job LocationsUS-TN-Nashville

Posted Date7 days ago(6/10/2021 8:02 AM)

Requisition ID 2021-52194

of Openings 1

Category (Portal Searching) Culinary

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