Sous Chef PM

Omni Hotels & Resorts•Rancho Mirage, CA

About The Position

The 444-room Rancho Las Palmas Resort & Spa is classic Rancho Mirage re-imagined for the 21st-century traveler. Our luxurious Palm Springs hotel rooms surround you in Spanish Colonial-inspired style and a soothing desert palette of beige, sand, and ivory. With plenty of space for your peace and your quiet, you’ll also open French doors to your very own private patio or balcony where the warm desert air and breathtaking views await. Omni Rancho Las Palmas 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 Rancho Las Palmas may be your perfect match. F&B Sous Chef Overview: To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Requirements

High school diploma or equivalent
Have knowledge in a wide range of cooking techniques
Ability to communicate effectively.
Must be available to work flexible hours to include nights, weekends, and holidays.

Responsibilities

Scheduling of staff according to budget and business forecast.
Develop additions to menu and buffets with special attention to quality.
Training of Staff with back up documentation and corrective actions taken for deficiencies
Maintain a positive and open mind frame to enable for an all around professional environment .
Responsible for product availability for all restaurant and banquet items.
Directs proper sanitation of all kitchen facilities and equipment.
Ensures that all kitchen equipment is in good working order and reports all deficiencies to Synergy.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitors and has hands on control over daily food production with special attention given to food safety and quality.
Monitors safety of staff with back up training and the use of ASC documentation for positive and /or negative results.
Maintains good working relationship with Front of the House Manager by assisting in the monitoring and running of the buffet.
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 and to make conscience decisions to better all current standards on the buffet.
Checks and controls Payroll and OT and to ensure all prep/production sheets are maintained with attention to productivity.
Conducts kitchen department meetings.
Ensure that the buffet is in good repair, clean, up temperature standards and full at all times.
Ensure all station attendants are in proper uniform/grooming standards with corrective action when necessary.
Ensure all props, greens and decorations for the buffets are available, crisp and clean.