Overview Richmond Hotel Ideally located in the heart of everything that makes Richmond a unique and special destination, the Omni Richmond Hotel is known for refined Southern hospitality in an elegant and relaxing setting. Nestled within the historic and vibrant Shockoe Slip district, our guests enjoy a location adjacent to timeless architecture, restaurants, nightlife and the scenic James River. The Omni Richmond is at the very center of Richmond's financial and legislative districts, blocks from the Virginia State Capitol.Omni Richmond’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 Richmond Hotel may be your perfect match. Job Description The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsibilities + Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. + To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. + Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. + Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. + To maintain control of the standards for purchasing and receiving items. + Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. + To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. + Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. + Responsible for control of equipment and scheduling maintenance. + Assist Executive Chef with menu updates as needed + Assist in ensuring monthly department meetings are conducted along with continued mentorship within the department + Assist in overseeing the Stewarding department + Attend daily hotel meetings Qualifications + Customer Service, prior admin experience preferred. + Associate degree or higher preferred in Culinary Arts. + Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills + Clear, positive, energetic communication skills. + Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4-star establishment or higher. + Serve Safe certified food manager. + Must be able to work a flexible schedule including AM & PM shifts, weekends, and holidays. Job LocationsUS-VA-Richmond Posted Date32 minutes ago(2/17/2025 5:13 PM) Requisition ID 2025-119687 # of Openings 1 Category (Portal Searching) Culinary