Sous Chef-Banquets

Pyramid Global Hospitality

9d•$60,000 - $65,000•Onsite

About The Position

Welcome to OKANA Resort and Indoor WaterPark. Located along the picturesque Oklahoma River in the vibrant Horizons District, near downtown Oklahoma City, OKANA Resort & Indoor Water Park offers exceptional career opportunities. Conveniently situated with a dynamic indoor waterpark, over 400 well-appointed guest rooms and suites, including premium riverfront accommodations, a range of dining options, and extensive meeting and event spaces spanning 30,000 square feet, OKANA provides a unique setting for a rewarding career journey. Shape your career in the heart of Oklahoma City at OKANA. Join us to contribute to our distinctive atmosphere and foster your personal and professional growth. Be a part of OKANA Resort & Indoor Water Park, where your career aspirations meet a world-class destination. #BMC-Okana What you will have an opportunity to do: Find your belonging by being a part of our supportive and collaborative work environment that encourages growth and fosters success. Join us as a Sous Chef-Banquets in our Culinary team. Our employees are Experience Curators who are professional memory-makers, creating personalized guest experiences from start to finish. Experience Curators craft meaningful, over-the-top experiences that wow our guests time after time. Our Vision for our team members: Be a part of the opening team of OKANA Resort & Indoor Waterpark, where your career aspirations meet a world-class destination Contribute to our distinctive atmosphere and foster your personal and professional growth An individual committed to creating exceptional guest experiences Be appreciated for what you bring to the team Learn and grow with a company that values its associates Why OKANA: Competitive wages People-first culture Health insurance Retirement savings Growth opportunities Paid time off Festive environment Perks & discounts

Requirements

High School diploma required; culinary education/certifications are preferable.
3 years of experience in culinary leadership including at least 2 years in a full-service hotel or resort.
Strong leadership, organizational, and communication skills.
Versatile background of various cooking methods, including use of ingredients, styles, equipment, and procedures.
Keen sense of quality and cost control that impact financial results.
Customer centric approach to interact with hotel guests and clients during site inspections and VIP events.
Knowledge of food safety regulations and best practices; current with all relevant food certifications.

Responsibilities

Assist in obtaining financial goals.
Complete all paperwork accurately and timely.
Direct and correct the presentation and portioning of food according to Pyramid Global Hospitality standards.
Keep in contact with all outlets to ensure quality and consistency.
Maintain work area clean and organized.
Promote employee empowerment.
Report unsafe conditions immediately.
Select daily specials that fit local trends and needs.
Select, train, supervise, develop, discipline and counsel employees in accordance with Pyramid Global Hospitality policies and procedures.
Complete other duties as assigned by supervisor to include cross training.
Direct purchasing to ensure proper quality and quantities.
Direct staff in sanitation and sanitary food handling.
Perform in the capacity of any position supervised.
Prepare and train staff in use of working menus, recipe cards and photo standards.