Sous Chef Lucero

Omni Tempe Hotel at ASU

Located at the corner of University and Mill, Omni Tempe Hotel at ASU amplifies Tempe's revitalized downtown area and brings some of the largest conference and meeting space to the city. The hotel features 330 guest rooms, four dining outlets, a spacious pool deck, retail, and almost 36,000 square feet of indoor and outdoor meeting space along with expansive views of the ASU campus and the Tempe cityscape. We are building an amazing team that focuses on creating incredible guest experiences. Join us and be a part of something special!

Omni Tempe Hotel at ASU is seeking a Sous Chef to join the team of Lucero, our rooftop upscale restaurant.

So where does the Sous Chef fit in? This role will assist in the overall leadership and operation of the culinary team that supports both Lucero. Partnering with the Chef de Cuisine and Executive Chef, this role will be responsible for executing orders for hot and cold foodd and ensuring a memorable and impressive experience for all.

Responsible for the supervision of Lucero's culinary staff while providing direct support to the Chef de Cuisine.
• Utilize a hands-on approach to training and developing kitchen staff.
• Ensure that all refrigeration, and storage of working areas in clean, working condition in order to equipment comply with health department regulations.
• Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
• Keep all refrigeration, equipment and storage of working areas in clean, working condition in order to comply with health department regulation.
• Teach associates the importance of consistency in preparation and presentation, ensuring the level of quality, portion control and plate presentation is adhered to by department staff consistently.
• Communicate with associates the importance of interacting with internal/external guests and courteously solve internal requests.
• Ensure food is prepped, stocked and rotated to ensure ample supply of products is maintained.
• Fire all food for service and to serve on the line.
• Provide proper support to wait staff to ensure all guest needs are being met.
• Ensure work area is maintained clean at all times.
• Perform any other job-related duties as assigned.

• Previous culinary leadership experience.
• Must have proven leadership skills and must be able to lead, develop, and motivate staff.
• Ability to train a staff to produce high quality food per Omni standards.
• Candidate must be creative and up to speed on new concepts and food trends.
• Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
• Ability to write and perform daily prep list and par sheets.
• Candidate must have knowledge of sanitation standards.
• Ability to prioritize, organize and follow up.
• Candidate must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Must have a flexible schedule to include nights, weekends, and holidays.
• Must be able to move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Must be able to walk/stand for an extended period, with frequent bending and twisting.

*This position is a full-time, on-site position with no work from home flexibility.

This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of Omni Hotels & Resorts.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. 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.