Banquet Sous Chef

Omni Hotels & Resorts • Austin, TX

1d

About The Position

The Banquet Sous Chef is a culinary leadership role responsible for the efficient and effective operation of the kitchen and food production outlets, with a focus on banquet operations. The role manages the daily production, preparation, and presentation of banquet food, ensuring consistent quality and compliance with Omni standards. It also supports banquet functions, oversees the handling and tracing of food returns, and helps maintain cleanliness and hygienic practices throughout the kitchen.

The position manages culinary, server, and stewarding employees, including hiring, training, assigning work, evaluating performance, and addressing employee concerns. The Banquet Sous Chef advises the Executive Chef on kitchen matters, manages labor and food costs, prepares reports and schedules, and provides leadership to meet food quality goals. Other job-related duties may be assigned.

Requirements

• Food Manager certification is required.
• Strong organizational, management, culinary, communication, and motivational skills.
• Proficiency in Food & Beverage/Hospitality industry control procedures.
• Strong background in analytical cost-efficiency kitchen management, regional cuisine, and proper production and presentation methods.
• Knowledge of Microsoft Office, including Word, Excel, and PowerPoint.
• Ability to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell.

Nice To Haves

• Associate of Applied Science (AAS) in Culinary Arts or equivalent from an accredited university or institute.
• Previous culinary experience is highly preferred.
• Relevant experience in a high-volume banquet operation and in upscale or luxury hotels.

Responsibilities

• Advise the Executive Chef on matters relating to the kitchen and help ensure high standards of cleanliness and hygienic practice.
• Manage daily production, preparation, and presentation of food for the hotel's banquet operation, ensuring quality, consistency, and compliance with Omni standards.
• Monitor, analyze, and control labor and food costs; prepare reports, charts, and schedules to meet or exceed budgets while maintaining or improving quality.
• Manage culinary, server, and stewarding employees.
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at the end of functions.
• Communicate expectations to staff and ensure they understand and perform their work within established guidelines.
• Provide support and leadership to help achieve the Medallia food quality score.
• Carry out supervisory responsibilities in accordance with organizational policies and applicable laws, including interviewing, hiring, training, planning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems.
• Perform other job-related duties as assigned.

Benefits

• Free downtown parking in the underground garage.
• Associate cafeteria with daily complimentary hot meals.
• Medical, dental, and vision coverage.
• Employee Assistance Program.
• Telemedicine.
• Short-term and long-term disability.
• 401(k) match.
• Pre-tax Health Savings Account and Flexible Spending Account.
• Associate travel discounts on hotel rooms, food and beverage, and more.
• Tuition reimbursement.
• Adoption services aid.
• Pet insurance.
• Legal services.
• Paid time off.
• Friends and family discounts.
• Discounted eCornell courses.
• Leadership development programs.
• Diversity and inclusion programs.
• Omni Support Center Internal Reward Program.
• Work/life balance.

What This Job Offers

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