Location

The Homestead

Our employees are what make The Omni Homestead what it is. Since 1766, they’ve helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings.

The Omni Homestead’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Homestead may be your perfect match.

Job Description

To provide technical and administrative assistance to the Sous Chef and ensures effective operation of the kitchen and food production outlets and to prepare daily requisition for food area and daily rotation of foods. To assist in maintaining set standards of quality and consistency at the beautiful Homestead Resort.

Responsibilities

Essential Functions:

• Develop additions to menu.
• Training of Staff.
• Responsible for product availability for all restaurant or banquet items.
• Directs proper sanitation and organization of all kitchen facilities and equipment.
• Ensures that all kitchen equipment is in good working order, generate report if necessary.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Monitors and has hands on control over daily food production.
• Monitors safety of staff.
• Maintains good working relationship with Front of the House Manager.
• Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Ensure that all food products are labeled and dated.
• Maintain and enforce food quality and visual appeal.
• Requisition necessary equipment from stewarding
• Must have skill to teach associates to manage their time in order to complete assigned jobs in a timely manner.
• Has mis en place for day’s business for banquets or outlets.
• Fills out requisition for the day and the following day.
• Works according to priorities for banquets.
• Must be able to understand, organize and maintain B.E.O.s
• Assigns mis en place list for pm staff and relates information to the pm chef.
• Checks with Executive Chef and Sous Chefs daily for any special products or preparation.
• Ensure that all products are labeled, dated and rotated daily.
• Assist stewarding in getting the food out of the kitchen in a timely manner.
• Hold a daily pre-shift meeting to insure the proper transfer of information
• Instill in associates a sense of teamwork.
• Instill in associates a “Clean as you go mentality”.
• Follow all organization and sanitation L.S.O.P.s

Hotel Specific Essential Functions:

• Check that cooler temperatures are monitored and logged.
• Check that associates are randomly checking temperatures and logging them correctly.

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine.
• Knives (a list of the tools needed will be provided, all small wares are to be provided by the associate)
• Oven, grill/stove burners, microwave appliances, steamers and steam kettles.

Working Environment:

• Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

Chemical/Agents Used

• Grease strip – once/month
• Bleach – all day
• Grease cutter – once/week
• Lime away – once/week WARNING: keep away from eyes, don’t swallow, no prolonged inhaling

Equipment Operation

• Deep fryer – all day
• Broiler – 60%
• Stove – 25%
• Oven – all day
• Steam table – all day
• Tilt kettle – 15%
• Waffle iron – 10%
• Flat top grill – 60%

Qualifications

Physical Job Requirements:

Lifting/Pushing/Pulling/ Carrying

• Position regularly involves lifting food cases and metros weighing up to 70 pounds
• Pushing and pulling carts up to 500 pounds is required
• Ability to work 50 hours per week

Bending/Kneeling

• Regular bending to lift items and supplies
• Kneeling at times.

Mobility

• Regularly moves all around kitchen

Continuous Standing

• To complete a task, may be stationary for short periods of time

Hearing/Vision/Speech/Literacy

• Hearing is minimal (Hear equipment, timers, etc)
• Vision is Critical (Check quality, portion and presence of food)
• Speech is minimal (Communicate with kitchen staff)Literacy is moderate (Read recipe cards and procedures)

Protective Clothing

• Hair restraint/hat, gloves, apron, safety shoes must be worn 100% of work period (approximately 8 hours)

Requirements

• Unexpired certification in ServSafe https://www.ServSafe.com

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.