Vue Sous Chef Overview:

To prepare and cook food and supervise the kitchen and ensure that all menu items are prepared to our specifications.

Responsibilities:

Cook and prepare food at all stations in kitchen Advanced knowledge of butchering (meat, poultry, fish) Evaluate recipes and food orders and prepare according to standards Assist Associates at each station of a kitchen Leads by example for culinary operation of assigned areas Daily follow-up on all product freshness, rotation and development Communicate all safety and sanitation policies through daily dialogue with all hourly staff. Develop and challenge existing processes of standardization withfocus on expense control and quality. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities can include training employees; planning, assigning, work.

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 2 years in a hotel supervisory position within the Culinary Department; Culinary degree or Apprenticeship certification Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster . Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages. 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: applicationassistance@omnihotels.com .