• Sous Chef - Hourly

    Job Locations US-VA-Charlottesville
    Posted Date 1 month ago(9/19/2018 5:42 PM)
    Requisition ID
    2018-28955
    # of Openings
    1
    Category (Portal Searching)
    Culinary
  • Location

    Charlottesville Hotel

     

    Charlottesville

     

    The Omni Charlottesville Hotel offers 208 beautifully appointed guestrooms and suites featuring panoramic views of the Blue Ridge Mountains, along with a full service restaurant and 12,000 square feet of meeting space. The Omni is located in the heart of downtown at the base of the downtown pedestrian mall. Our location offers a wide variety of local restaurants, pubs, entertainment venues, or even just to take a scenic walk and enjoy the culture of Charlottesville. There are numerous local historic sites that have played a unique role in American history which include: Monticello, the University of Virginia, Ash Lawn-Highland, Historic Court Square and Michie Tavern. Our Blue Ridge Parkway offers unmatched views and our very own downtown mall features daily entertainment at the four theaters which offer live music, movies and theatrical performances.

    Although we have a beautiful property and location, our associates are what separate us from the rest of the hotels. Our culture provides an atmosphere that allows our associates to learn and grow in their professional development in a fun environment. We strongly encourage promotions from within our company, and as a result, our staff has a solid hospitality foundation. Our diverse staff comes from many different countries in the world and provides a fantastic atmosphere to develop both from a professional and personal level. Although we offer a complete benefit package for all of our full-time associates, all of our associates are provided the greatest benefit of all which is “opportunity”.

    Job Description

    The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.  This position is an O.E.M. (Overtime Eligible Manager).  Pay is based on a 47 1/2 hour average work week.    40 hours @ $15.00/hour and 7 1/2 hours @ $22.50/hour. which annualizes at $39,975. Work schedule may fluctuate based on business demands.

    Responsibilities

    • Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
    • Manages employees encompassing culinary, servers and stewarding.
    • Is responsible for the overall direction, coordination, and evaluation of restaurant unit.
    • Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
    • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

    Qualifications

    • Must have previous culinary experience.
    • Must possess strong organizational, management, culinary, communication, and motivational skills.
    • Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
    • Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
    • Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
    • Servesafe Sanitation;

     

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