Junior Sous Chef|Falls City Market

Omni Hotels Louisville, KY
Overview

This luxurious Omni property, which opened it's doors on March 6, 2018, is located in the heart of Downtown Louisville and designed with intersecting towers that represent the crossroads of the past, present and future of Louisville. Inspired by the city's rich history and authentic character, the Omni Louisville will transform one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel will be a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, will allow guests to rest, relax or socialize with spectacular views of the city from above. The essence of Louisville is woven throughout with interior design blends elements of the city's heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel's Speakeasy and bowling alley. Guests will also enjoy a dynamic 20,000 square foot modern urban lifestyle market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Bros. coffee, baking bread and fragrant fresh flowers.

Job Description

The Junior Sous Chef is responsible for assisting in the efficient and effective running of Falls City Market and food production outlets.

Responsibilities

* Advise Executive Chef, Executive Sous Chef and Sous Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

* Supervises employees encompassing culinary.

* Is responsible for assisting in the overall direction, coordination, and evaluation of the market.

* Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.

* Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

* AAS in Culinary Arts or equivalent from an accredited University or Institute.

* Previous culinary experience is required.

* Must possess strong organizational, management, culinary, communication, and motivational skills.

* Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.

* Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.

* Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).

* Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.

* Servesafe Sanitation.