Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,400.00 - $77,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
fitness center access
Training and Development
Job Description
The Omni Oklahoma City Hotel is a premier luxury establishment located in the vibrant heart of downtown Oklahoma City. This impressive 605-room convention center hotel boasts a prime location adjacent to the Paycom Center, home of the OKC Thunder, and is conveniently situated next to the expansive Oklahoma Convention Center and directly across from the scenic 70-acre Scissortail Park. The property offers a wealth of amenities aimed at delivering a superior guest experience including the renowned Mokara Spa, six diverse food and beverage outlets, a retail outlet, a comprehensive fitness center, and a picturesque rooftop pool. With over 76,000 square feet of flexible meeting and event space, the Omni Oklahoma City Hotel expertly caters to both leisure and business travelers, hosting a wide array of events ranging from intimate gatherings to large-scale conventions.
Working at the Omni Oklahoma City Hotel means being part of an organization that values exceptional service and the professional growth of its associates. Employees enjoy a dynamic, engaging work environment complemented by comprehensive training programs and the shared pride of being part of a brand known for its unwavering commitment to service excellence. Ideal candidates are friendly, motivated, and passionate about providing an outstanding hospitality experience.
The Executive Sous Chef - Outlets role at the Omni Oklahoma City Hotel comes with significant responsibilities and opportunities to lead culinary operations within a high-volume luxury setting. This position is critical in ensuring the efficient and effective running of the kitchen and food production outlets while maintaining strict control over operating costs to optimize profitability. The Executive Sous Chef will work closely with the Executive Chef in budgeting, cost control, and quality assurance to meet and exceed company standards. Key duties include overseeing the day-to-day kitchen operations, ensuring adherence to hygiene and cleanliness standards, supervising purchasing and receiving standards in conjunction with storeroom and food and beverage management, and continuously monitoring food service areas to uphold quality and consistency.
This leadership position requires a thorough understanding of culinary operations, staff management, and cost control strategies. The Executive Sous Chef will also be responsible for scheduling maintenance and control of kitchen equipment, guaranteeing the seamless delivery of the guest dining experience. This role is essential for maintaining the hotel’s renowned reputation and meeting the expectations of guests in a busy, high-profile environment. As part of the Omni Hotels & Resorts family, the Executive Sous Chef will have access to various resources and opportunities for career advancement within the hospitality industry.
Working at the Omni Oklahoma City Hotel means being part of an organization that values exceptional service and the professional growth of its associates. Employees enjoy a dynamic, engaging work environment complemented by comprehensive training programs and the shared pride of being part of a brand known for its unwavering commitment to service excellence. Ideal candidates are friendly, motivated, and passionate about providing an outstanding hospitality experience.
The Executive Sous Chef - Outlets role at the Omni Oklahoma City Hotel comes with significant responsibilities and opportunities to lead culinary operations within a high-volume luxury setting. This position is critical in ensuring the efficient and effective running of the kitchen and food production outlets while maintaining strict control over operating costs to optimize profitability. The Executive Sous Chef will work closely with the Executive Chef in budgeting, cost control, and quality assurance to meet and exceed company standards. Key duties include overseeing the day-to-day kitchen operations, ensuring adherence to hygiene and cleanliness standards, supervising purchasing and receiving standards in conjunction with storeroom and food and beverage management, and continuously monitoring food service areas to uphold quality and consistency.
This leadership position requires a thorough understanding of culinary operations, staff management, and cost control strategies. The Executive Sous Chef will also be responsible for scheduling maintenance and control of kitchen equipment, guaranteeing the seamless delivery of the guest dining experience. This role is essential for maintaining the hotel’s renowned reputation and meeting the expectations of guests in a busy, high-profile environment. As part of the Omni Hotels & Resorts family, the Executive Sous Chef will have access to various resources and opportunities for career advancement within the hospitality industry.
Job Requirements
- Associates degree or higher in Culinary Arts preferred
- minimum 5 years experience in Executive Sous Chef or Sous Chef role at a 4-star establishment or higher
- serve safe certified food manager
- ability to stand for entire shift
- ability to lift/push/pull up to 50 lbs
- excellent organizational skills
- knowledge of Microsoft Word, Excel, Delphi or similar programs
Job Qualifications
- Customer service experience, prior administrative experience preferred
- associates 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
- ability to stand for entire shift
- ability to lift/push/pull up to 50 lbs
Job Duties
- 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
- assist the Executive Chef in budgeting including food cost, payroll, and other expenses
- control all overheads and achieve food cost budget throughout the year reporting all variances with reasons and recommendations
- advise the Executive Chef on kitchen matters and ensure high standards of cleanliness and hygiene
- ensure guest satisfaction with smooth and effective day-to-day kitchen operations
- maintain control of standards for purchasing and receiving items working closely with storeroom manager and food and beverage controller
- constantly inspect all food service sections during service to ensure standards are maintained
- responsible for control of equipment and scheduling maintenance
Job Criteria
Experience
Expert Level (7+ years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
