Banquet Sous Chef

Omni Amelia Island Resort & SpaAt Omni Amelia Island Resort & Spa, guests can explore 3.5 miles of pristine beach and scenic marshlands while enjoying luxurious oceanfront accommodations, world-class resort pools, championship golf, full-service spa, endless dining options, and family-friendly activities.Omni Amelia Island Resort and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude, and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Amelia Island Resort & Spa may be your perfect match.Job DescriptionThe Sous Chef will be responsible for all areas of the Banquet Kitchen operations. This leader will ensure a high standard of cleanliness and hygienic practice throughout the Banquet Kitchen. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury hotels.ResponsibilitiesManage the daily production, preparation, and presentation of all food for the hotel's Banquet operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.Manage associates in scheduling, training, developing, coaching, and counseling, conducting reviews. Also focus on attracting, interviewing, retaining, and motivating the associates while providing a safe work environment.Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.Assist the Executive Chef, Executive Sous Chef, and Banquet Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and special menus.Scheduling of staff according to budget and business forecast.Provide kitchen support for banquet functions.Oversee proper handling and tracing of banquet food returns at the end of functions.Directs proper sanitation of all kitchen facilities and equipment.Comply with EcoSure & Health Code standards for sanitation.Ensures that all kitchen equipment is in good working order.Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).Knows expectations and ensures that staff understand them and that they execute said expectations within the proper guidelines.Provide support and leadership to accomplish our Medallia food quality score.Checks and controls sign-in and sign-out procedures for kitchen staff.Perform any other job-related duties as assigned.QualificationsMust have previous culinary leadership experience.College education and/or culinary degree preferred.Candidate must be creative and up to speed on new concepts and food trends.Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.Able to set priorities for the culinary team and provide feedback to others that enhances performance.Prior experience managing schedules, inventory, payroll, service recovery, and associate relations matters required.Ability to clearly and pleasantly communicate both verbally and in writing 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.Must be familiar 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.Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.Must be proficient with computers.Serve Safe certified food manager.Must be able to lift, push, pull, and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.Must be able to work a variety of shifts, including weekends and holidays.