Job Description:

The Sous Chef will manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes

To support The Emily Hotel’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.

Perks & Benefits:

• Competitive pay and a Comprehensive Benefit Package 
• Health Saving Account, Flexible Saving Account, Employee Assistance Program 
• Annual Education Allowance 
• Generous Referral Program 
• Fun and collaborative company culture with lots of team-building events 
• Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel and The Emily Hotel

What Will You Do?

The essential functions include, but are not limited to the following:

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Manage the procurement, receiving, storage and organization of products for the kitchen and other outlets daily.
• Partner with the Executive Chef & CDC in developing, costing, and executing seasonal menus and daily specials that reflect current culinary trends and guest preferences.
• Assume full leadership of kitchen operations in the CDC & Executive Chef's absence, maintaining seamless service continuity.
• Enforce rigorous food safety, sanitation, and HACCP protocols, maintaining compliance with all federal, state, and local regulations.
• Monitor and manage procurement, receiving, storage, and organization of all food and kitchen products.

Union Environment & Labor Relations

• Demonstrate thorough knowledge of and strict compliance with the applicable Collective Bargaining Agreement (CBA), including scheduling, seniority, and disciplinary protocols.
• Build and maintain constructive, trust-based relationships with union stewards and represented team members, promoting a collaborative and respectful labor relations climate.
• Partner with HR and the Executive Chef to navigate grievance processes professionally and in accordance with established procedures.
• Administer scheduling, shift assignments, overtime, and disciplinary actions in full alignment with CBA provisions.
• Stay current on labor law updates and CBA amendments; proactively communicate relevant changes to kitchen leadership.

Financial & Administrative Oversight

• Monitor, analyze, and control food and labor costs; prepare reports and schedules to ensure budget targets are met while maintaining quality standards.
• Assist in forecasting, ordering, and inventory management to minimize waste and maximize operational efficiency.
• Participate in the Accident Prevention Program to reduce workplace incidents and associated liabilities.

OTHER DUTIES/RESPONSIBILITIES

Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Perform special projects and other responsibilities as assigned.

SUPERVISORY DUTIES  - 1-10 Associates

Competencies

Strategic Skills

Skilled in all facets of our business or specific area of specialty. Highly capable with current practices and processes and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Reflects on their experience to determine numerous future possibilities and outcomes. Can see how the details fit into the big picture. Is a highly capable and resourceful problem solver. Manages the creative process within the business or department to develop unique solutions. Leverages creative solutions in the organization resulting in competitive advantages. Makes great decisions.

Operating Skills

Effectively divides, assigns, and delegates work to meet business objectives and goals. Communicates direction and purpose of work resulting in associate ownership, pride, and quality outcomes. Is able to assess how associates can improve performance and guides their developmental path. Is able to motivate and develop associates to their potential and create promotable talent for the organization.

Courage

Readily leads when challenges arise and is invigorated by tough situations. Will take an unpopular stand when needed. Can recognize talent individuals and assembles great teams without fear of hiring strong people. Formulates and communicates clear work plans and gives regular feedback on progress towards goals and makes changes accordingly. Let’s people know where they stand and can take negative action when needed.

Energy and Drive

Is a competitive person who is consistently driven to accomplish and exceed goals. Creates a sense of urgency in matters that will impact the success of their business objectives.

Personal and Interpersonal Skills

Welcoming and warm personality. Demonstrates genuine care for customers and associates. Sets the tone for others in stressful situations by responding in a cool, calm, and collected way. Creates confidence and trust with others and is viewed by others as honest and direct. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Can create an environment where associates thrive and actively seek approval of the manager. Conveys trust in associates and elevates their confidence by encouraging decision making and learning opportunities. Is a self-improver who develops a variety of approaches and communication techniques tailored to each situation. Builds high performing teams and compels them to embrace a shared vision for success.

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.

Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

What You Bring

— Empathetic Leadership

— Team Development & Mentorship

— Union & Labor Relations Expertise

— Culinary Excellence & Creativity

— Conflict Resolution & Emotional Intelligence

— Financial Acumen (Food Cost, Labor Cost)

— Decisiveness Under Pressure

— Cross-functional Communication

• Higher education degree in culinary arts, hospitality management or similar preferred.
• Previous experience working in a kitchen supervisor role.
• Previous experience in a FOH restaurant operations preferred.
• High school diploma or GED preferred.

Salary Range:

$70K - $72K

About The Company:

Onni

For over half a century, Onni has been building communities for people to live, work, and play. Our success reflects our commitment to our employees and partners, and our dedication to quality construction, innovation, sustainability, and customer satisfaction. Our expertise expands across North America, with offices in Vancouver, Toronto, Los Angeles, Seattle, Phoenix, and Chicago.

AI Use:

This role may involve the use of artificial intelligence (AI) tools to support research, analysis, content development, design, reporting, or operational efficiency. Employees are expected to use AI responsibly and in compliance with company policies, data privacy requirements, confidentiality obligations, and applicable laws.

All AI-generated or AI-assisted outputs must be reviewed for accuracy, quality, and appropriateness before use. Employees are also expected to disclose when AI tools have been used in the creation of work and must not present AI-generated content as solely their own original work.

How To Apply:

Please apply through the link on the job posting and attach your resume and any other required documents.

We thank all applicants for your interest in the Onni Group. Note that only those applicants under consideration will be contacted.