Banquet Sous Chef

Corporate Office • Oklahoma City, OK

7d • Onsite

About The Position

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

Requirements

• AAS in Culinary Arts or equivalent from an accredited University or Institute.
• Previous culinary leadership experience is required
• Must possess strong organizational, management, culinary, communication, and motivational skills.
• Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
• Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
• Ability to stand for at least 8 hours
• Push, pull, lift up to 50 lbs
• Ability to bend and squat frequently
• Ability to grasp objects on a consistent basis
• Servesafe Sanitation; ACF Certified preferred.

Nice To Haves

• Previous culinary banquet leadership strongly preferred
• Servesafe Sanitation; ACF Certified preferred.

Responsibilities

• Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Manages employees encompassing culinary, servers and stewarding.
• Is responsible for the overall direction, coordination, and evaluation of restaurant unit.
• Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees