Banquet Executive Sous Chef

Omni Hotels & Resorts • Irving, TX

2d • Onsite

About The Position

Join the Team at Omni Las Colinas Hotel – Where Luxury Meets Lifestyle
Nestled along the scenic Mandalay Canal in the heart of Irving, Texas, Omni Las Colinas Hotel is a vibrant urban retreat that blends upscale sophistication with the energy of a growing destination. Our AAA Four Diamond property recently completed a $13-million-dollar renovation, elevating every corner of the hotel with modern design, enhanced amenities, and refreshed guest experiences.
With 401 luxury guest rooms and 96 suites, event space spanning more than 50,000 square feet, and the iconic LRH Restaurant & Bar, our hotel offers guests—and associates—a dynamic, high-end experience. From waterfront dining and resort-style pool experiences to curated local events, we serve as a central hub for leisure travelers, business professionals, and locals alike.
At Omni Las Colinas, we don’t just deliver exceptional service—we create unforgettable experiences. And it all starts with our people.
We’re looking for passionate, driven, and service-focused individuals to join our team. Whether you're beginning your career in hospitality or looking to grow in a supportive, inclusive environment, you'll find endless opportunities here. As part of the Omni Hotels & Resorts family, you'll benefit from a strong culture of excellence, industry-leading training, and a commitment to associates well-being and development.

Requirements

• Customer Service, prior admin experience preferred.
• Associates degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills.
• Clear, positive, energetic communication skills required.
• 3 years at an Executive Sous Chef or Sous Chef level management position of a 4-star banquet establishment or higher desired.
• Serve Safe certified food manager strongly desired.

Responsibilities

• 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.
• To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Executive Chef on all matters relating to the banquet 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.
• To 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.
• To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree