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The Omni Charlottesville Hotel offers 208 beautifully appointed guestrooms and suites featuring panoramic views of the Blue Ridge Mountains, along with a full service restaurant and 12,000 square feet of meeting space. There are numerous local historic sites that have played a unique role in American history which include: Monticello, the University of Virginia, Ash Lawn-Highland, Historic Court Square and Michie Tavern.

<h4>Location</h4><p><strong>Charlottesville Hotel</strong></p><p/><p>The Omni Charlottesville Hotel offers 208 beautifully appointed guestrooms and suites featuring panoramic views of the Blue Ridge Mountains, along with a full service restaurant and 12,000 square feet of meeting space. The Omni is located in the heart of downtown at the base of the downtown pedestrian mall. Our location offers a wide variety of local restaurants, pubs, entertainment venues, or even just to take a scenic walk and enjoy the culture of Charlottesville. There are numerous local historic sites that have played a unique role in American history which include: Monticello, the University of Virginia, Ash Lawn-Highland, Historic Court Square and Michie Tavern. Our Blue Ridge Parkway offers unmatched views and our very own downtown mall features daily entertainment at the four theaters which offer live music, movies and theatrical performances.Although we have a beautiful property and location, our associates are what separate us from the rest of the hotels. Our culture provides an atmosphere that allows our associates to learn and grow in their professional development in a fun environment. We strongly encourage promotions from within our company, and as a result, our staff has a solid hospitality foundation. Our diverse staff comes from many different countries in the world and provides a fantastic atmosphere to develop both from a professional and personal level. Although we offer a complete benefit package for all of our full-time associates, all of our associates are provided the greatest benefit of all which is “opportunity”.</p><h4>Job Description</h4><p>Omni Charlottesville Hotel is seeking a Banquet Sous Chef to join our outstanding Culinary team! This individual will report to the Executive Chef and will work alongside Kitchen leadership to provide high quality banquet items that exceed the expectations of our guests. The Sous Chef will be responsible for all areas of the Banquet Kitchen operations.This leader will ensure a high standard of cleanliness and hygienic practice throughout the Banquet Kitchen. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury hotels.</p><p><em>Full Time Associates at OmniCharlottesville are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. Full-time associates are also eligible for discounted rooms at other Omni Hotels, as well as free parking in our parking garage.  Great opportunity for candidate seeking career advancement.</em></p><h4>Responsibilities</h4><ul><li>Manage the daily production, preparation and presentation of all food for the hotel's Banquet operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.  </li><li>Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.  </li><li>Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. </li><li>Assist the Executive Chef and Chef de Cuisine in the creation, costing and implementation of banquet and outlet menus. </li><li>Scheduling of staff according to budget and business forecast.  </li><li>Provide kitchen support for banquet functions.  </li><li>Oversee proper handling and tracing of banquet food returns at end of functions.  </li><li>Directs proper sanitation of all kitchen facilities and equipment.  </li><li>Comply with EcoSure & health code standards for sanitation.  </li><li>Ensures that all kitchen equipment is in good working order.  </li><li>Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).  </li><li>Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.  </li><li>Provide support and leadership to accomplish our Medallia food quality score  </li><li>Checks and controls sign-in and sign-out procedures for kitchen staff.  </li><li>Perform any other job related duties as assigned including assisting restaurant cooks and staff.</li></ul><h4>Qualifications</h4><ul><li>Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service banquet or restaurant kitchen.</li><li>College education and/or culinary degree preferred. </li><li>Candidate must be creative and up to speed on new concepts and food trends. </li><li>Candidate must have proven leadership skills and must be able to train, develop, and motivate staff. </li><li>Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests</li><li>Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards </li><li>Able to set priorities for the culinary team and provide feedback to others that enhances performance.</li><li>Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.</li><li>Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone</li><li>Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.</li><li>Must be familiar with batch and quantity cooking</li><li>Eye/hand coordination needed to use all kitchen equipment.  </li><li>Highly motivated self-starter focused on quality, organization, cleanliness and teamwork. </li><li>Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.</li><li>Must be proficient with computers.</li><li>Serve Safe certified food manager.   </li><li>Must be able to lift, push, pull and carry up to 50 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. </li><li>Must be able to work a variety of shifts, including weekends and holidays.</li></ul><p><em>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: </em><em>EEOC is the Law Poster</em><em> and the following link is the </em><em>OFCCP's Pay Transparency Nondiscrimination policy statement </em><em>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 </em><em>applicationassistance@omnihotels.com</em><em>. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. </em></p><h4>End of Job Description</h4>#IND123

Omni Hotels & Resorts

Banquet Sous Chef

Omni Hotels

FEED

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.

<div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Job Description</h2></div><div><p>The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.</p></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Job Responsibilities</h2></div><div><ul><li>Ensures culinary production appropriately connects to the Executional Framework</li><li>Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards</li><li>Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food</li><li>Train and manage culinary and kitchen employees to use best practice food production techniques</li><li>Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved</li><li>Reward and recognize employees</li><li>Plan and execute team meetings and daily huddles</li><li>Complete and maintain all staff records including training records, shift opening/closing checklists and performance data</li><li>Develop and maintain effective client and guest rapport for mutually beneficial business relationships</li><li>Interact directly with guests daily</li><li>Aggregate and communicate regional culinary and ingredient trends</li><li>Responsible for delivering food and labor targets</li><li>Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends</li><li>Ensure efficient execution and delivery of all culinary products in line with the daily menu</li><li>Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items</li><li>Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards</li><li>Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used</li><li>Full knowledge and implementation of the Food Framework</li><li>Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase</li><li>Ensure proper equipment operation and maintenance</li><li>Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations</li><li>Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour</li></ul><p>At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.??</p></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Qualifications</h2></div><div><ul><li><p>Requires at least 4 years of culinary experience</p></li><li><p>At least 2 years in a management role preferred</p></li><li><p>Requires a culinary degree or equivalent experience</p></li><li><p>Ability to multi-task</p></li><li><p>Ability to simplify the agenda for the team</p></li><li><p>Requires advanced knowledge of the principles and practices within the food profession.</p></li><li><p>This includes experiential knowledge required for management of people and/or problems.</p></li><li><p>Requires oral, reading, and written communication skills</p></li></ul></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Education</h2></div><div></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">About Aramark</h2></div><div><p><b>Our Mission</b></p><p>Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.</p><p>At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.</p><p><b>About Aramark</b></p><p>The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at connect with us onFacebook,InstagramandTwitter.</p></div></div></div>

<p>We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.</P>

<p><b>Innovation inspired by you</b><br>
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. </p>

<p>Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.</p>

<p><b>Beyond great service</b><br>
Another key part of what makes us different is something we call service excellence.</p>

<p>To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.</p>

<p>We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.<p>

<p><b>Our people make all the difference—we make sure of it</b><br>
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.</p>

<p>We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. </p>

<p>The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.</p>

ARAMARK

Executive Chef

Best Practices

Coaching

Communication Skills

Cook Dishes

Culinary Operations

Culinary Training

Develop and Maintain Customers

Equal Employment Opportunity (EEO)

Equipment Maintenance/Repair

Food Delivery

Food Preparation

Food Presentation

Food Production

Food Purchasing

Food Quality

Food Safety

Maintain Compliance

Needs Assessment

Operations Management

People Management

Performance Metrics

Purchase Orders

Purchasing/Procurement

Quality Management

Quality Metrics

Regulations

Safety/Work Safety

Supply Chain

Team Lead/Manager

Writing Skills

Hire Recruits

OTHER

We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We’re looking for a passionate and driven Sous Chef to join our team, where creativity, quality, and teamwork come together to deliver an exceptional dining experience.

Overview:
<p style="margin:0px">Are you a talented culinary professional ready to take the next step in your career? We’re looking for a passionate and driven <strong>Sous Chef</strong> to join our team, where creativity, quality, and teamwork come together to deliver an exceptional dining experience.</p><p style="margin:0px"> </p><p style="margin:0px">In this position, you'll work closely with the Executive Chef to help lead the kitchen operations, bringing your culinary expertise, attention to detail, and leadership skills to every dish and service. You’ll play a vital role in executing our culinary vision while mentoring team members and ensuring excellence in every plate.</p>

Responsibilities:
<ul><li>Collaborate with the Executive Chef in planning and executing the culinary vision for Milk & Honey.</li><li>Oversee food preparation and ensure dishes are executed with precision and creativity.</li><li>Collaborate with the kitchen team to maintain a smooth workflow during service hours.</li><li>Uphold the highest standards of food safety, cleanliness, and sanitation.</li><li>Train and mentor kitchen staff to maintain excellence in culinary techniques and presentation.</li><li>Requires 50–55 hours per week, including evenings and weekends as business needs dictate.</li></ul>

Qualifications:
<ul><li>Experience in a high class dining experience.</li><li>Experience as a sous chef.</li><li>A great attitude and work ethic.</li><li>Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus.</li><li>Ability to communicate clearly in a noisy kitchen environment.</li><li>May require climbing ladders or using step stools to access upper storage or equipment.</li></ul><p style="margin:0px">Physical Requirements:</p><ul><li>Ability to stand and walk for extended periods during long shifts.</li><li>Frequent bending, reaching, stooping, and twisting.</li><li>Ability to lift, carry, and move items weighing up to 50 pounds.</li><li>Manual dexterity to handle knives, cookware, and kitchen equipment safely.</li><li>Ability to work in a fast-paced, high-pressure kitchen environment.</li><li>Tolerance for exposure to heat, steam, noise, and open flames.</li><li>Ability to navigate tight kitchen spaces and multitask efficiently.</li><li>Visual and sensory acuity to inspect food quality, presentation, and safety.</li><li>Flexibility to work early mornings, late nights, weekends, and holidays as required</li></ul><p style="margin:0px"><strong>Competitive Benefits:</strong></p><ul style="margin-top:0in"><li>Health/Dental/Vision </li><li>Paid Time Off </li><li>401(k), matched up to 4% </li><li>Short and Long Term Disability </li><li>Tuition Reimbursement </li><li>Employee Referral Program </li><li>Pet Insurance </li><li>Discounts: Hotels, Travel, Tickets, Restaurants </li><li>Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school </li></ul><p style="margin:0px"><strong>Who We Are:</strong></p><p style="margin:0px"> </p><p style="margin:0in 0in 8pt;line-height:115%;font-size:12pt;font-family:'aptos' , sans-serif"><strong>Milk & Honey</strong> is a vibrant New Orleans themed Southern Brunch destination. We offer flavorful dishes from brunch through dinner, including popular items like Chicken & Waffles, Shrimp & Grits, and Mimosa Towers. Known for its warm, modern Southern cuisine and inviting atmosphere, guests can dine in or take their favorites to go. Every meal is a memorable experience meant to be shared.</p><p style="margin:0in 0in 8pt;line-height:115%;font-size:12pt;font-family:'aptos' , sans-serif"><strong>Thompson Hospitality</strong> is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities.  We offer competitive benefits, see our website for more. <a href="https://www.thompsonhospitality.com/" rel="noopener nofollow noreferrer" style="color:#467886;text-decoration:underline" target="_blank">https://www.thompsonhospitality.com/</a></p><p style="margin:0in 0in 8pt;line-height:115%;font-size:12pt;font-family:'aptos' , sans-serif"><strong>We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.</strong></p>

Thompson Hospitality Corporation

Sous Chef - Milk & Honey (Charlottesville)

Customer Relations

Detail Oriented

Diversity

Facilities Management

Food Services

Insurance

Leadership

Lift/Move 50 Pounds

Manual Dexterity

Meal Plans

Mentoring

Multitasking

Restaurant

Safety Standards

Sanitation

Team Player

Tuition Reimbursement

[AW]-iCims

YEAR

We are seeking a skilled and experienced Chef de Cuisine to join our team and oversee the operation of our restaurant's kitchen. Maintain a clean and organized work environment, including adhering to cleaning schedules and safety protocols.

<p><b>Introduction:</b></p><br/><p>We are seeking a skilled and experienced Chef de Cuisine to join our team and oversee the operation of our restaurant's kitchen. The Chef de Cuisine will be responsible for managing kitchen staff, ensuring that food is prepared to the highest standards, and maintaining a clean and organized work environment. The successful candidate will have strong leadership skills and be able to work efficiently in a fast-paced environment.<br/><br/><br/></p><p><b>Responsibilities:</b></p><br/><ul><li><p>Supervise and manage kitchen staff, including hiring, training, and scheduling</p></li><li><p>Ensure that food is prepared to the highest standards, including adhering to food safety guidelines and maintaining cleanliness in the kitchen</p></li><li><p>Monitor inventory and order supplies as needed</p></li><li><p>Develop and implement menus and specials, as well as adjust pricing as needed</p></li><li><p>Monitor food and labor costs to ensure profitability</p></li><li><p>Maintain a clean and organized work environment, including adhering to cleaning schedules and safety protocols</p></li><li><p>Other duties as assigned</p></li></ul><b><br/></b><p><b>Qualifications:</b></p><br/><ul><li><p>Minimum of 3 years of experience as a kitchen manager or in a similar leadership role</p></li><li><p>Strong leadership and management skills</p></li><li><p>Proficiency with kitchen equipment and food safety guidelines</p></li><li><p>Knowledge of inventory management and cost control</p></li><li><p>Strong communication and interpersonal skills</p></li><li><p>Ability to multitask and handle a high-volume workload</p></li></ul><br/><p><b>Perks:</b></p><br/><ul><li><p>Competitive salary</p></li><li><p>Paid time off</p></li><li><p>Professional development opportunities</p></li><li><p>Positive and supportive work environment</p><p>401 K plan</p></li></ul>

The Club at Glenmore

Chef de Cuisine

Cost Control

Interpersonal Skills

Inventory Management

Menu Development

Order Supplies

Organizational Skills

Pricing

Profit & Loss

Gethired

We offer competitive pay rates, a five-day work week, health care stipend, relocation allowance, and two annual closures (Christmas week and 4th of July week), which are paid after six months of work. Applicants must have experience with tasting menus and/or Michelin-starred restaurants, as well as at least 3 years of Sous Chef experience.

<p>Maude & the Bear is seeking an experienced Chef de Cuisine to join our collaborative teams. Applicants must have experience with tasting menus and/or Michelin-starred restaurants, as well as at least 3 years of Sous Chef experience.<br/></p><p><br/></p><p>We are a small highly motivated, creative team, and are looking for a talented chef to maintain and exceed the standards, and expectations that we've set. <br/></p><p><br/></p><p>We offer competitive pay rates, a five-day work week, health care stipend, relocation allowance, and two annual closures (Christmas week and 4th of July week), which are paid after six months of work. <br/></p><div><div>Nominations & Awards-<br/></div><div>Esquire Best New Restaurant<br/></div></div><div>NYT 50 Best Restaurants<br/></div><div>Garden & Gun Best New Restaurants<br/></div><div>Wine Enthusiast Best New Restaurants<br/></div><div>Nomination "Best New Restaurants" James Beard Foundation<br/></div>

Maude & the Bear

Chef de Cusinie

Healthcare

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Banquet Sous ChefOmni Hotels & Resorts

Executive ChefARAMARK

Sous Chef - Milk & Honey (Charlottesville)Thompson Hospitality Corporation

Chef de CuisineThe Club at Glenmore

Chef de CusinieMaude & the Bear

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