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Sous Chef | Marche Burette
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Omni Hotels & Resorts
Fernandina Beach, FL (In Person)
Full-Time
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Job Description
Sous Chef | Marche Burette Omni Hotels & Resorts 60000-60000 United States, Florida, Fernandina Beach 39 Beach Lagoon Road (Show on map) Jun 18, 2026
Omni Amelia Island Resort & Spa
At Omni Amelia Island Resort & Spa, guests enjoy 3.5 miles of beach, scenic marshlands, luxurious oceanfront accommodations, world-class golf, dining, family-friendly activities and a full-service spa.
Our associates are part of a dynamic, supportive team that values respect, gratitude, and empowerment. We offer hands-on training, growth opportunities, and the pride of working for a company known for exceptional service. If you're friendly, motivated, and passionate about serving others, Omni Amelia Island Resort & Spa may be your perfect fit.
Overview:
The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.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:
- AAS in Culinary Arts or equivalent from an accredited University or Institute.
- Previous culinary experience is highly preferred.
- 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).
- Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
- Servesafe Sanitation; ACF Certified preferred.