Blue Ridge - Sous Chef

Overview

Omni Grove Park Inn & Spa

The AAA Four-Diamond Omni Grove Park Inn & Spa is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities.

Omni Grove Park Inn 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 Grove Park Inn & Spa may be your perfect match.

The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

• Advise the Restaurant Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Manage employees encompassing culinary, servers and stewarding.
• Be responsible for the overall direction, coordination, and evaluation of restaurant unit.
• Carry out all supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.

• AAS in Culinary Arts or equivalent from an accredited University or Institute.
• Three to five years previous culinary experience in a high production kitchen.
• Possess strong organizational, management, culinary, communication, and motivational skills.
• Be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• Possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
• Have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
• 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; ACF Certified preferred.

Job Location s: US-NC-Asheville