Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $28.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Mentoring
Job Description
Omni Rancho Las Palmas Resort & Spa is a luxurious destination located in Rancho Mirage, California, offering a blend of classic Spanish Colonial architecture with modern amenities tailored for the 21st-century traveler. The resort features 444 elegantly appointed rooms that surround guests in a soothing desert palette of beige, sand, and ivory. Many rooms offer private patios or balconies with stunning views, providing a peaceful and relaxing environment that captures the essence of the Palm Springs area. The resort embodies a commitment to excellence in hospitality, delivering exceptional service through a culture of respect, gratitude, and empowerment among its associates. The vibrant work environment, comprehensive training, and mentoring programs at Omni Rancho Las Palmas make it an attractive workplace for individuals passionate about the hospitality industry.
The role of F&B Sous Chef at Omni Rancho Las Palmas Resort & Spa is pivotal to ensuring the smooth and efficient operation of the kitchen and food production outlets. In this position, the F&B Sous Chef provides both technical expertise and administrative support to the Executive Sous Chef. Responsibilities include staff scheduling, menu development with a focus on quality, staff training, sanitation oversight, and equipment maintenance. The role demands a strong leadership presence with an open and positive mindset to foster a professional kitchen environment. The F&B Sous Chef plays a key role in food safety and quality control while maintaining excellent working relationships with front-of-house management to deliver seamless buffet and restaurant services. This is a full-time position requiring flexibility in work hours, including nights, weekends, and holidays. The position offers an opportunity to grow within a respected and established hospitality brand known for its exceptional guest experience and employee development.
The role of F&B Sous Chef at Omni Rancho Las Palmas Resort & Spa is pivotal to ensuring the smooth and efficient operation of the kitchen and food production outlets. In this position, the F&B Sous Chef provides both technical expertise and administrative support to the Executive Sous Chef. Responsibilities include staff scheduling, menu development with a focus on quality, staff training, sanitation oversight, and equipment maintenance. The role demands a strong leadership presence with an open and positive mindset to foster a professional kitchen environment. The F&B Sous Chef plays a key role in food safety and quality control while maintaining excellent working relationships with front-of-house management to deliver seamless buffet and restaurant services. This is a full-time position requiring flexibility in work hours, including nights, weekends, and holidays. The position offers an opportunity to grow within a respected and established hospitality brand known for its exceptional guest experience and employee development.
Job Requirements
- High school diploma or equivalent
- Experience in culinary or food preparation environments
- Ability to manage and train kitchen staff
- Knowledge of food safety and sanitation standards
- Strong communication skills
- Flexibility to work nights, weekends, and holidays
- Ability to maintain a professional and positive work environment
Job Qualifications
- High school diploma or equivalent
- Knowledge in a wide range of cooking techniques
- Ability to communicate effectively
- Willingness to work flexible hours including nights, weekends, and holidays
Job Duties
- Scheduling of staff according to budget and business forecast
- Develop additions to menu and buffets with special attention to quality
- Training of staff with back up documentation and corrective actions taken for deficiencies
- Maintain a positive and open mind frame to enable for an all around professional environment
- Responsible for product availability for all restaurant and banquet items
- Direct proper sanitation of all kitchen facilities and equipment
- Ensure all kitchen equipment is in good working order and report deficiencies
- Direct proper maintenance of all walk-in coolers including rotation of food products and cleanliness
- Monitor daily food production with special attention to food safety and quality
- Monitor safety of staff with training and documentation
- Maintain good working relationships with front of the house manager
- Conduct daily meetings with servers and kitchen staff to discuss menu additions and operational concerns
- Ensure staff understands and executes expectations within guidelines
- Check and control payroll and overtime, maintain prep and production sheets with attention to productivity
- Conduct kitchen department meetings
- Ensure buffet is in good repair, clean, up to temperature standards and fully stocked
- Ensure all station attendants adhere to uniform and grooming standards with corrective action when necessary
- Ensure props, greens and decorations for buffets are available, crisp and clean
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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