Executive Sous Chef

Omni Atlanta Hotel at Centennial Park

Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes‑Benz Stadium.

Omni Atlanta’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 Omni Hotel at Centennial Park may be your perfect match.

The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food‑production outlets, ensuring operating costs are minimized.

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• Assist the Executive Chef in budgeting (e.g., food cost, payroll, etc.). When agreed, control all overheads, achieve the food‑cost budget throughout the oncoming year, and report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction with the smooth and effective running of the day‑to‑day operation.
• Maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food‑and‑beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• Test and evaluate products for quality, paying particular attention to yield/holding qualities, market price and wastage usage of leftovers.
• Constantly inspect all food‑service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

• Customer service, prior admin experience preferred.
• Associate’s degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs; excellent organizational skills.
• Clear, positive, energetic communication skills.
• Minimum 5 years at an Executive Sous Chef or Sous Chef‑level management position at a 4‑star establishment or higher.
• Serv Safe certified food manager.
• Must be able to work a flexible schedule, including holidays and weekends.

Omni Hotels & Resorts is an equal‑opportunity employer – vets/disability. The EEO is the Law poster and its supplement are available. 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 applica