Banquet Sous Chef

Omni Amelia Island Resort & Spa

At 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 Description

The 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.

Responsibilities

• Manage 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.

Qualifications

• Must 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.