Sous Chef I Banquets

Omni Oklahoma City Hotel Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center (OKC Thunder), the Oklahoma Convention Center and across the street from the 70‑acre Scissortail Park. The property includes Mokara Spa, six food & beverage outlets, 76,000 square feet of meeting and event space, a retail outlet, fitness center, and rooftop pool. Omni Oklahoma City Hotel’s associates enjoy a dynamic and exciting work environment, comprehensive training, along with the pride that comes from working for a company with a reputation for exceptional service. If you are a friendly, motivated person, with a passion to serve others, the Omni Oklahoma City Hotel may be your perfect match. Banquet Sous Chef Overview The Banquet Sous Chef will manage all aspects pertaining to the banquet kitchen in servicing all events. To ensure effective operation of the overall Banquet kitchen food production. Responsibilities Plan, oversee and assist in day‑to‑day culinary operations of the banquet kitchen as it pertains to banquets. Assigns (in detail) preparation and specific duties lists to auxiliary banquet kitchen staff for efficient execution of upcoming events. Select, order, inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO). Oversee and aid in production and execution of menu items. Monitor the receipt, storage, and rotation of food product (as to comply with health department regulations), including coverage, labeling, dating and placing items in proper containers for kitchen service. Evaluate the work performance of cooks and give guidance and discipline as necessary. Maintain effective communications with Executive Sous Chef/Executive Chef concerning food production. Facilitate the professionalism of our banquet team by adhering to proper language, uniforms, hygiene, and employee relations. Continue self‑education of hospitality industry using available tools such as internet, industry magazines, books, and organization. Leads the Banquet Kitchen Team in food preparation and presentation during all events. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Hot Kitchen and Cold Kitchen. Operates and maintains all department equipment and reports malfunctions. Purchases appropriate supplies and manages inventories according to budget. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Effectively investigates reports and follows up on associate incidents. Sets a positive example for guest relations. Qualifications Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters. Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Helps associates receive ongoing training to understand guest expectations. Assists as needed in the interviewing and hiring of associate team members with the appropriate skills. Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross trained to support successful daily operations. Uses all available on the job training tools for associates; supervises ongoing training initiatives and conducts training when appropriate. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. Must be able to work a flexible shift to include holidays weekends and rotating shift. Must be Management ServSafe certified. A culinary degree and/or formal training is strongly preferred. 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. Omni Hotels & Resorts is an Equal Opportunity/AA/Disability/Veteran Employer. The EEO Is The Law Poster is available. EEOC is the Law Poster. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. #J-18808-Ljbffr Omni Hotels & Resorts