Banquet Sous Chef

Banquet Sous Chef – Omni Barton Creek Resort & Spa Omni Hotels & Resorts is seeking a Banquet Sous Chef for the beautiful Barton Creek Resort & Spa. 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 compliance with them. Perform job functions with attention to detail, speed and accuracy. Prioritize, organize, delegate work and follow through. Remain clear‑thinking, 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 SOPs 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 overseeing and supervising the preparation and presentation of foods by line cooks and Garde Manger personnel, ensuring all food items are prepared to set standards. Ensuring sufficient quantities of items are available to meet projected demands and are stored in a manner that maintains quality. Ensure that all prime cuts of meat are broken down properly by weight, minimizing waste and properly utilizing scraps. Participate in training staff on menu items including ingredients, preparation methods and unique tastes. Operate and maintain all department equipment and report malfunctions. Review staffing levels to ensure guest service, operational needs and financial objectives are met. Train associates in safety procedures and supervise their adherence to loss‑prevention policies to prevent accidents and control costs. Set a positive example for guest and associate relations. Qualifications: At least 2 years of culinary management experience in a high‑volume, full‑service banquet, or restaurant kitchen. College education and/or culinary degree preferred. Creative and up‑to‑speed on new concepts and food trends. Proven leadership skills with ability to train, develop, and motivate staff. Ability to teach employees the importance of, and how to interact with, internal/external guests and courteously solve internal requests. Ability to train staff to produce high volumes of work while maintaining quality per Omni standards. Able to set priorities for the culinary team and provide feedback that enhances performance. Prior experience managing schedules, inventory, payroll, service recovery and associate relations. Clear verbal and written communication 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. Familiarity 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. Ability to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. Proficiency with computers. Serve Safe certified food manager. Ability to work a variety of shifts, including weekends and holidays. ENVIRONMENT & POSITION ANALYSIS: 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 with frequent bending, twisting and stair navigation. Must 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. TOOLS & EQUIPMENT: Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: ________ Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. #J-18808-Ljbffr