Sous Chef

O'Reilly Hospitality Management, LLC (OHM) is a forward-thinking and rapidly growing hospitality management company dedicated to creating meaningful opportunities for its team members. OHM emphasizes sustainability efforts, health and wellness, community involvement, and philanthropic outreach initiatives. With a commitment to empowering team members at every level of leadership, OHM creates an inclusive and supportive environment where every employee can contribute uniquely and make a real impact within the organization. Through a culture that values collaboration, detail-oriented work, and mutual support, OHM strives to foster a workplace that uplifts and motivates its staff.

At OHM, team members benefit from opportunities such as 401(k) and Roth 401(k) with company match for both full-time and part-time employees, comprehensive health, dental, vision, and life insurance coverage, and paid time off including paid parental leave. The company also offers growth potential and career advancement, travel perks and discounts related to hotels and restaurants, and access to earned wage programs through DailyPay starting on day one of employment.

Currently, OHM is hiring a Sous Chef to join the culinary team at Delta Hotels by Marriott, Wichita Falls. The Sous Chef role is essential in supporting the Executive Chef and ensuring the smooth operation of the hotel's kitchen. This role involves leading, training, and mentoring kitchen team members, overseeing food preparation methods, managing departmental budgets, and actively participating during busy service periods including banquets and social functions. The successful candidate must exhibit strong leadership skills, the ability to multitask and prioritize, and a hands-on approach to preparing and managing food quality standards.

The Sous Chef is responsible for overseeing kitchen operations in the absence of the Executive Chef, ensuring compliance with company policies, and promoting a positive workplace culture centered around guest service, team satisfaction, health, wellness, and safety. This position involves both cooking duties and administrative responsibilities such as staff training, evaluations, and discipline.

Candidates should ideally have a degree or certification from a culinary institution and at least two years of experience as a Sous Chef. Experience in kitchen supervision and operations is also important, including hands-on cooking and stewardship roles. Physical demands of the job include the ability to lift and transport food items typically weighing 40 to 50 pounds and to perform various physical tasks necessary for kitchen operations.

Working hours may vary, including nights, weekends, and holidays, reflecting the nature of the hospitality industry. OHM is proud to be an equal opportunity employer committed to diversity and inclusion. The organization prohibits discrimination based on age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, veteran status, or other protected classifications. Joining OHM means becoming part of a dedicated team with excellent benefits, career development opportunities, and a strong company culture focused on collaboration and employee empowerment.