Sous Chef

Omni Hotels & Resorts – Sous Chef, Foothills Grill We are a top‑ranked resort in Texas, recognized by Conde Nast Traveler and Travel + Leisure as one of the best resorts in the Southwest and Texas in World’s Best Awards 2024. We are seeking an energetic and culinary leader to serve as Sous Chef for the beautiful Barton Creek Country Club, providing technical and administrative assistance to the Executive Chef to ensure effective operation of the kitchen and food production outlet. Responsibilities Assist in overseeing the kitchen and supervise the preparation and presentation of foods by line cooks and garde manger personnel, ensuring all items are prepared to established standards. Consistently check line plating and quality, spot‑check outlets to ensure SOPs are followed. Requisition and order 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 kitchen is always clean, neat and orderly. Maintain walk‑in, prep area and equipment to Health Department standards at all times. Ensure an adequate supply of all products is prepared on a timely basis. Establish standard recipes and ensure compliance. Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner that preserves quality. Participate in training staff on menu items, including ingredients, preparation methods and unique tastes. Operate and maintain all departmental equipment and report malfunctions. Review staffing levels to ensure guest service, operational needs and financial objectives are met. Recruit, interview and hire associates. Coach, counsel and complete performance evaluations for associates. Train associates in safety procedures and supervise adherence to loss‑prevention policies. Schedule and facilitate monthly OST meetings, including agenda development and documentation. Apply Omni Standards for new‑hire training paperwork, orientation, disciplinary procedures and uniform issuance. Conduct daily stand‑up meetings for staff. Support a positive work environment that encourages employee growth, development and interdepartmental teamwork. Complete other duties as assigned by management. Qualifications 3–5 years of previous culinary leadership experience in a high‑volume, full‑service kitchen, preferably in a hotel environment. Proven culinary skills with the ability to lead, develop and motivate staff. Excellent written and verbal communication and organizational skills. Creative and up‑to‑date on new concepts and food trends. Computer literate and detail oriented. Basic mathematical skills and ability to understand financial reports. Sorry, the list continues... #J-18808-Ljbffr Barton Creek Country Club