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 adventure, or to attend a special event, the hotel provides 24,000 square feet of versatile event space alongside 465 well-appointed guest rooms that cater to comfort and convenience throughout their stay. The hotel embodies coastal charm combined with elevated hospitality, ensuring every guest experiences a true sense of relaxation and rejuvenation during their visit.
What distinguishes the Omni Corpus Christi Hotel beyond its scenic location and luxurious amenities is its dedicated team. The hotel fosters a workplace culture that highly values learning, growth, and inclusivity. Employees at Omni enjoy opportunities for professional development and advancement, supported by a robust environment that encourages everyone to thrive. Full-time associates benefit from a comprehensive package of benefits, underscoring the hotel’s commitment to the wellbeing and satisfaction of its staff. This culture of care and opportunity makes Omni Corpus Christi a sought-after employer in the hospitality sector.
The role of Executive Sous Chef at Omni Corpus Christi Hotel comes with overall responsibility for the efficient and effective operation of the kitchen and all food production outlets within the establishment. The position demands careful management to ensure operating costs are minimized and all services uphold the high standards set by Omni Hotels & Resorts. The Executive Sous Chef works closely with the Hotel Executive Chef and Director of Food & Beverage to ensure flawless kitchen operations, including compliance with company policies and procedures, as well as maintaining exceptional standards of cleanliness and hygiene.
This leadership role involves significant involvement in budgeting processes (covering food costs, payroll, and overheads), menu planning and design, quality control, and maintaining supplier standards. The Executive Sous Chef is responsible for optimizing productivity and profitability by controlling food requisitioning and minimizing waste. They also play a key role in staff recruitment, training, and development, ensuring that the kitchen team operates at peak efficiency while fostering a positive working atmosphere. Regular inspections and quality checks are essential duties, alongside managing kitchen equipment and coordinating maintenance schedules. Staying abreast of local and international food trends, competitor market offerings, and promotional activities such as culinary festivals and competitions are also vital to the role.
Overall, this position requires a highly skilled culinary professional with extensive management experience within upscale hospitality environments. The Executive Sous Chef is instrumental in delivering superior dining experiences that reinforce the Omni Corpus Christi Hotel's reputation for excellence, thereby contributing to enhanced guest satisfaction and increased revenue. With the hotel's strong commitment to staff growth and operational excellence, this role offers a fulfilling career opportunity with a dynamic and supportive team environment.
What distinguishes the Omni Corpus Christi Hotel beyond its scenic location and luxurious amenities is its dedicated team. The hotel fosters a workplace culture that highly values learning, growth, and inclusivity. Employees at Omni enjoy opportunities for professional development and advancement, supported by a robust environment that encourages everyone to thrive. Full-time associates benefit from a comprehensive package of benefits, underscoring the hotel’s commitment to the wellbeing and satisfaction of its staff. This culture of care and opportunity makes Omni Corpus Christi a sought-after employer in the hospitality sector.
The role of Executive Sous Chef at Omni Corpus Christi Hotel comes with overall responsibility for the efficient and effective operation of the kitchen and all food production outlets within the establishment. The position demands careful management to ensure operating costs are minimized and all services uphold the high standards set by Omni Hotels & Resorts. The Executive Sous Chef works closely with the Hotel Executive Chef and Director of Food & Beverage to ensure flawless kitchen operations, including compliance with company policies and procedures, as well as maintaining exceptional standards of cleanliness and hygiene.
This leadership role involves significant involvement in budgeting processes (covering food costs, payroll, and overheads), menu planning and design, quality control, and maintaining supplier standards. The Executive Sous Chef is responsible for optimizing productivity and profitability by controlling food requisitioning and minimizing waste. They also play a key role in staff recruitment, training, and development, ensuring that the kitchen team operates at peak efficiency while fostering a positive working atmosphere. Regular inspections and quality checks are essential duties, alongside managing kitchen equipment and coordinating maintenance schedules. Staying abreast of local and international food trends, competitor market offerings, and promotional activities such as culinary festivals and competitions are also vital to the role.
Overall, this position requires a highly skilled culinary professional with extensive management experience within upscale hospitality environments. The Executive Sous Chef is instrumental in delivering superior dining experiences that reinforce the Omni Corpus Christi Hotel's reputation for excellence, thereby contributing to enhanced guest satisfaction and increased revenue. With the hotel's strong commitment to staff growth and operational excellence, this role offers a fulfilling career opportunity with a dynamic and supportive team environment.
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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