Sous Chef

Omni Hotels & Resorts is seeking Sous Chef | Foothills Grill for the beautiful Barton Creek Country Club! 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 that we are ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024 To provide technical and administrative assistance to the Executive Chef, ensuring effective operation of the kitchen and food production outlet. Responsibilities Omni Hotels & Resorts is seeking Sous Chef | Foothills Grill for the beautiful Barton Creek Country Club! 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 that we are ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024 To provide technical and administrative assistance to the Executive Chef, ensuring effective operation of the kitchen and food production outlet. Assist in overseeing the kitchen 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. Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed. 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. Keep walk-in, prep area and equipment up to Health Department standards at all time. Ensure an adequate supply of all products prepared on a timely basis. Establish standard recipes and ensure the compliance with them. 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. 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. Recruit, interview, and hire associates. Effectively coach and counsel associates as needed and complete performance evaluations. Train associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Responsible for scheduling and facilitating monthly OST meetings including agenda development and execution (meeting minutes on file in HR monthly). Responsible for ensuring all Omni Standards are applied with regard to new hire training paperwork and orientation, disciplinary procedures, uniform issuance. Ensure proper daily stand up meetings are held for the staff. Support a positive work environment of employee growth and development and interdepartmental teamwork. Complete other duties as assigned by management. Qualifications 3-5 years previous culinary leadership experience in a high volume, full service kitchen, preferably in a hotel environment. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Excellent written and verbal communication skills as well as organizational skills. Candidate must be creative and up to speed on new concepts and food trends. Computer literate and detail orientated is a must. Must have basic mathematical skills and be able to create and understand financial reports. Must have experience managing payroll and scheduling. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Texas Food Handler / Serve Safe certified food manager is required. Must be able to work a flexible schedule including weekends and holidays. Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. #J-18808-Ljbffr