Banquet Sous Chef

Corporate Office•Austin, TX

8d•Onsite

About The Position

Omni Hotels & Resorts is seeking a Banquet Sous Chef for the beautiful Barton Creek Resort & Spa! If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni! We are proud to announce we ranked among the best resorts in Texas: Top 10 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024 This individual will report to the Executive Banquet Chef and will work alongside kitchen leadership to provide high quality banquet items that exceed the expectations of our guests. The Banquet 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.

Requirements

Candidate is required to have at least 2 years previous culinary management experience in a high volume, full-service banquet, or restaurant kitchen.
Candidate must be creative and up to speed on new concepts and food trends.
Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards
Able to set priorities for the culinary team and provide feedback to others that enhances performance.
Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
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
Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
Must be familiar with batch and quantity cooking
Eye/hand coordination needed to use all kitchen equipment.
Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Must be proficient with computers.
Serve Safe certified food manager.
Must be able to work a variety of shifts, including weekends and holidays.
Must be able to lift and carry up to 50 lbs.
Must be able to push and pull carts and items weighing up to 100 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs.
Most be able to perform all duties in outdoor settings.
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Requires repetitive motion of arms, and hands.

Nice To Haves

College education and/or culinary degree preferred.

Responsibilities

Partner to Hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly.
Ensure an adequate supply of all products prepared on a timely basis.
Establish standard recipes and ensure the compliance with them.
Perform job functions with attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through.
To be a clear thinker, remain calm and resolve problems using good judgment.
Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.
Respond properly in any hotel emergency or safety situation.
Perform other tasks or projects as assigned by hotel management and staff.
Assist in the overseeing of the and supervise the preparation and presentation of foods by line cooks and Garde Manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized
Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
Operates and maintains all department equipment and reports malfunctions.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
Sets a positive example for guest and associate relations.