Banquet Sous Chef

Omni Hotels & Spas • Austin, TX

5d

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 supporting the banquets operation. The position manages daily production, preparation, and presentation of banquet food to ensure consistent quality and compliance with Omni standards. The role also advises the Executive Chef on kitchen matters and supports high standards of cleanliness and hygiene.

The Banquet Sous Chef manages employees across culinary, server, and stewarding teams; provides kitchen support for banquet functions; and oversees the proper handling and tracing of banquet food returns. The position monitors labor and food costs, prepares reports and schedules to meet budgets while maintaining or improving quality, and provides leadership to support the hotel's Medallia food quality score. Supervisory duties include interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems.

Requirements

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

Nice To Haves

• Relevant experience in a high-volume banquet operation and upscale or luxury hotels.
• Previous culinary experience is highly preferred.

Responsibilities

• Advise the Executive Chef on matters relating to the kitchen and ensure high standards of cleanliness and hygienic practice throughout the kitchen.
• Manage daily production, preparation, and presentation of food for the hotel's banquet operation, ensuring a consistent quality product that conforms to 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.
• Ensure staff understand expectations and execute them within the proper guidelines.
• Provide support and leadership to achieve the Medallia food quality score.
• Carry out supervisory responsibilities in accordance with organizational policies and applicable laws, including interviewing, hiring, training, work planning and direction, performance appraisal, rewards and discipline, and complaint resolution.
• 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 and 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 E-Cornell 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: Manager
• Education Level: Associate degree