Overview

　　La Costa Resort and Spa

　　Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine. Omni La Costa's acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights. Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival.

　　Omni La Costa 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, Omni La Costa may be your perfect match.

　　Job Description

　　The Bob's Steak and Chop House Executive Sous Chef is responsible for leading the Culinary professionals in the kitchen throughout the fine-dining restaurant. The Executive Sous Chef will be a driver of culinary innovation and ensure exacting standards are met in the production of sensational menu items. The Executive Sous Chef reports to the Executive Chef.

　　Responsibilities

　　Assist the Executive Chef in all areas of culinary operations.

　　Constantly innovate and create culinary offerings that meet our guest’s needs, fit within budgeted objectives and created a sense of ‘wow”!

　　Inspire, motivate, teach, counsel, train and mentor a team to success.

　　Support the brand’s objectives for Food and Beverage.

　　Understand the unique offerings for each outlet or Food and Beverage area and ensure you exceed these standards and objectives.

　　Responsible for all purchasing and quality control in all areas of kitchen operation.

　　Ensure Omni culture and appreciation is a part of every shift’s experience.

　　Create and manage processes and systems to ensure product freshness, rotation and development.

　　Communicate all safety and sanitation policies through daily dialogue with all hourly staff.

　　Under the direction of the Executive Chef, responsible for the management and supervision of the entire kitchen operation.

　　Develop and challenge existing processes of standardization with a focus on expense control and quality.

　　Work with the team and other departments to ensure all equipment and areas are thoroughly maintained, cleaned and sanitized, meeting or exceeding all “Ecosure” and County Health standards.

　　Responsible for upholding quality standard, portion control, production level and presentation of food.

　　Responsible for the cleanliness of the Kitchen and adherence to all health regulations in food preparation, storage and service.

　　Ensure our banquet kitchen is fully in line with service expectations according to BEO’s and the pre-planning process. Communicate with banquet Chef pertaining to the BEO's, special functions, daily pars, production problems, etc.

　　Ensure production is completed and ready at required time of each banquet function or restaurant standard.

　　Communicate with banquet captains, restaurant managers and hourly staff to ensure standards are met.

　　Manage payroll and scheduling according to budgeted productivity standards and the collective bargaining agreements.

　　Manage food cost according to Omni standards

　　This brief job profile is to give a general idea of the job and in no way states or implies that these are the only job duties to be performed by the associate in this position. Other duties will be assigned.

　　SUPERVISORY RESPONSIBILITIES To supervise all aspects of the department, uphold quality, presentation and production standards. Insures that all Omni La Costa Resort and Spa policies and procedures are followed by all employees.

　　Qualifications

　　To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

　　Minimum of 8 years in Hotel/Resort or similar Culinary operation

　　Preferred: upscale/luxury Hotel/resort experience

　　Preferred: Banquet Kitchen experience

　　Preferred: experience leading a unionized work team

　　Minimum of 4 years Culinary leadership experience.

　　Culinary degree or Apprentice certification; or equivalent combination of education and/ or experience.

　　Must be Food Safety Certified according to State/County standards at time of employment.

　　Strong and provable track record of culinary skill

　　LICENSE OR CERTIFICATE REQUIRED:

　　Must be able to attain a valid San Diego County Food Handler certification upon hire if not already certified.

　　PHYSICAL DEMANDS:

　　While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands and arms and talk or hear. The employee is occasionally required to walk, sit, climb or balance, and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

　　Salary Rate: $66,560

　　Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. 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 [email protected].

　　Job LocationsUS-CA-Carlsbad

　　Posted Date2 days ago(1/29/2024 3:04 PM)

　　Requisition ID 2024-103821

　　of Openings 1Category (Portal Searching) Culinary