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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $69,100.00 - $95,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
wellness programs
Job Description
Omni Corpus Christi Hotel offers guests breathtaking views of either the bay or the city and is perfectly situated in the vibrant heart of the Marina District. This establishment is part of the prestigious Omni Hotels & Resorts brand, known for delivering exceptional hospitality and remarkable guest experiences. Guests at the Omni Corpus Christi Hotel can enjoy a wealth of resort-style amenities including a heated indoor/outdoor pool, full-service dining options, and wellness services, all positioned just minutes away from premier attractions like the Texas State Aquarium and USS Lexington. Whether visitors come for a relaxing beach getaway, an exciting fishing... Show More
Job Requirements
- minimum high school diploma or equivalent
- minimum 5 years of management experience as Executive Sous Chef or Sous Chef in a 4-star or higher establishment
- Serve Safe food manager certification
- strong leadership and organizational skills
- excellent communication skills
- proficiency with Microsoft Office or similar applications
- physical ability to perform kitchen duties including lifting and standing for long periods
- ability to work flexible hours and manage team schedules
- knowledge of food safety and hygiene standards
- ability to maintain cleanliness and ensure hygiene practices
- willingness to adhere to company policies and procedures
Job Qualifications
- customer service experience with prior admin experience preferred
- knowledge of Microsoft Word, Excel, Delphi or similar programs
- excellent organizational skills
- clear, positive, energetic communication skills
- minimum 5 years at Executive Sous Chef or Sous Chef level in a 4-star or higher establishment
- Serve Safe certified food manager
- ability to communicate effectively with diverse associate groups
- excellent communication and literature skills
- bilingual skills preferred
- physical ability to move, bend, lift, carry, push, pull, and place moderate to heavy objects unassisted
- ability to stand or walk for entire work shifts
Job Duties
- assist the Hotel Executive Chef/Director of F&B in budgeting including food cost and payroll
- agree on market potential for food outlets in coordination with other Food and Beverage managers
- plan and implement menu design in conjunction with the Executive Chef
- work with management on capital expenditure items for Food and Beverage department
- ensure guest satisfaction through smooth day-to-day kitchen operation
- maintain control standards for purchasing and receiving items
- evaluate product quality focusing on yield, cost, and wastage
- control food requisitioning to maximize profitability
- create recipes and production procedures
- compile banquet menus as required
- conduct regular inspections of food service areas
- control kitchen equipment and maintenance scheduling
- stay updated on local and international food trends
- monitor competitors' food offerings
- promote in-house sales activities
- manage food production staff schedules and overtime
- participate in recruitment and staff training
- establish effective office procedures
- perform all departmental manager duties
- conduct or attend department meetings
- order kitchen uniforms
- assist in menu planning
- approve schedules weekly
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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