Sous Chef | Surfcaster

Join to apply for the Sous Chef | Surf caster role at Omni Hotels & Resorts

Omni Amelia Island Resort & Spa guests can explore 3.5 miles of pristine beach and scenic marshlands while enjoying luxurious oceanfront accommodations, world-class resort pools, championship golf, full-service spa, endless dining options and family‑friendly activities.

Omni Amelia Island Resort & Spa guests can explore 3.5 miles of pristine beach and scenic marshlands while enjoying luxurious oceanfront accommodations, world‑class resort pools, championship golf, full‑service spa, endless dining options and family‑friendly activities. Omni Amelia Island 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 Amelia Island Resort & Spa may be your perfect match.

The Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

• Responsible for the execution of all Omni Hotel & Resorts 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.
• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• 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.
• Establish and maintain control of the standards for purchasing and receiving items.
• 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.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with Eco Sure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Responsible for control of equipment and scheduling maintenance.
• Perform any other job related duties as assigned.

• Must have previous culinary leadership experience
• 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 lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to work a variety of shifts, including weekends and holidays.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. EE is the Law , and all associates are protected by the pay equity act . If you need accommodations or assistance to apply for a posted position, please send an email to applica
. We look forward to hearing from you!