Omni Hotels & Resorts
Banquet Sous Chef • Omni Hotels & Resorts
Company:
Omni Hotels & Resorts – Barton Creek Resort & Spa.
Overview Barton Creek Resort & Spa’s success is due to its dedicated, intelligent and self‑motivated team that upholds the company's trademark high standards. The environment emphasizes teamwork, individual excellence, and a culture of respect, gratitude and empowerment. Hospitality professionals who are friendly, motivated, and passionate about serving guests may find this a perfect match.
Job Description Omni Hotels & Resorts is searching for a Banquet Sous Chef to join the kitchen at Barton Creek Resort & Spa. Ranked among the best resorts in Texas (Top 10 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World’s Best Awards 2024), this role offers dynamic growth, comprehensive training, and the chance to deliver exceptional service.
The Banquet Sous Chef reports to the Executive Banquet Chef and works alongside kitchen leadership to provide high‑quality banquet items that exceed guest expectations. Responsibilities include overseeing all areas of banquet kitchen operations, maintaining high standards of cleanliness and hygiene, and leading a high‑volume, upscale kitchen.
Responsibilities
Partner to hire, train, supervise, motivate, mentor, schedule, and discipline all culinary associates.
Requisition and order items needed for the following day from the food storeroom, non‑food storeroom, and stewarding department.
Ensure proper sanitation procedures are followed; keep the kitchen clean, neat, and orderly.
Maintain adequate supplies and ensure timely preparation.
Establish and enforce standard recipes.
Perform tasks with attention to detail, speed, and accuracy.
Prioritize, organize, delegate work, and follow through.
Remain calm, think clearly, and resolve problems using good judgment.
Ensure consistent quality, portion control, and plate presentation.
Check line plating and quality, spot‑check outlets to ensure SOPs are followed.
Respond promptly to hotel emergencies or safety situations.
Perform other tasks or projects as assigned by hotel management and staff.
Oversee preparation and presentation of foods by line cooks and garde‑manger personnel, ensuring standards are met.
Guarantee sufficient quantities of items to meet projected demands and maintain quality while minimizing waste.
Break down prime cuts of meat properly, minimizing trimming waste, and utilize meat & seafood scraps appropriately.
Participate in training staff on menu items, 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 adherence to loss‑prevention policies.
Set a positive example for guest and associate relations.
Qualifications
Minimum 2 years of culinary management experience in a high‑volume, full‑service banquet, or restaurant kitchen.
College education and/or culinary degree preferred.
Creative, up‑to‑date knowledge of new concepts and food trends.
Proven leadership skills with ability to train, develop, and motivate staff.
Strong communication skills, both verbal and written, in English.
Ability to teach staff about guest interactions and courteous service.
Capacity to produce high volumes of work while maintaining quality per Omni standards.
Experience managing schedules, inventory, payroll, service recovery, and associate relations.
Strong organizational skills; ability to multi‑task in a fast‑paced environment.
Familiar with batch and quantity cooking.
Excellent eye‑hand coordination for kitchen equipment use.
Highly motivated self‑starter focused on quality, organization, cleanliness, and teamwork.
Proficient with culinary tools (knives, commercial equipment, etc.) and sensory evaluation.
Proficiency with computers.
ServSafe certified food manager.
Availability to work a variety of shifts, including weekends and holidays.
Environment & Position Analysis
Ability to lift and carry up to 50 lb; push and pull carts or items up to 100 lb.
Ability to walk, stand, bend, twist, and use stairs for extended periods.
Work may require outdoor settings.
Requires repetitive arm and hand motion.
Tools & Equipment
Cooking utensils and equipment: pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances.
Desktop computer, printer, telephone, copier, fax machine, two‑way radio dispatch, scanner.
Equal Opportunity Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available. For special assistance in applying, contact applicationassistance@omnihotels.com.
#J-18808-Ljbffr
Omni Hotels & Resorts – Barton Creek Resort & Spa.
Overview Barton Creek Resort & Spa’s success is due to its dedicated, intelligent and self‑motivated team that upholds the company's trademark high standards. The environment emphasizes teamwork, individual excellence, and a culture of respect, gratitude and empowerment. Hospitality professionals who are friendly, motivated, and passionate about serving guests may find this a perfect match.
Job Description Omni Hotels & Resorts is searching for a Banquet Sous Chef to join the kitchen at Barton Creek Resort & Spa. Ranked among the best resorts in Texas (Top 10 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World’s Best Awards 2024), this role offers dynamic growth, comprehensive training, and the chance to deliver exceptional service.
The Banquet Sous Chef reports to the Executive Banquet Chef and works alongside kitchen leadership to provide high‑quality banquet items that exceed guest expectations. Responsibilities include overseeing all areas of banquet kitchen operations, maintaining high standards of cleanliness and hygiene, and leading a high‑volume, upscale kitchen.
Responsibilities
Partner to hire, train, supervise, motivate, mentor, schedule, and discipline all culinary associates.
Requisition and order items needed for the following day from the food storeroom, non‑food storeroom, and stewarding department.
Ensure proper sanitation procedures are followed; keep the kitchen clean, neat, and orderly.
Maintain adequate supplies and ensure timely preparation.
Establish and enforce standard recipes.
Perform tasks with attention to detail, speed, and accuracy.
Prioritize, organize, delegate work, and follow through.
Remain calm, think clearly, and resolve problems using good judgment.
Ensure consistent quality, portion control, and plate presentation.
Check line plating and quality, spot‑check outlets to ensure SOPs are followed.
Respond promptly to hotel emergencies or safety situations.
Perform other tasks or projects as assigned by hotel management and staff.
Oversee preparation and presentation of foods by line cooks and garde‑manger personnel, ensuring standards are met.
Guarantee sufficient quantities of items to meet projected demands and maintain quality while minimizing waste.
Break down prime cuts of meat properly, minimizing trimming waste, and utilize meat & seafood scraps appropriately.
Participate in training staff on menu items, 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 adherence to loss‑prevention policies.
Set a positive example for guest and associate relations.
Qualifications
Minimum 2 years of culinary management experience in a high‑volume, full‑service banquet, or restaurant kitchen.
College education and/or culinary degree preferred.
Creative, up‑to‑date knowledge of new concepts and food trends.
Proven leadership skills with ability to train, develop, and motivate staff.
Strong communication skills, both verbal and written, in English.
Ability to teach staff about guest interactions and courteous service.
Capacity to produce high volumes of work while maintaining quality per Omni standards.
Experience managing schedules, inventory, payroll, service recovery, and associate relations.
Strong organizational skills; ability to multi‑task in a fast‑paced environment.
Familiar with batch and quantity cooking.
Excellent eye‑hand coordination for kitchen equipment use.
Highly motivated self‑starter focused on quality, organization, cleanliness, and teamwork.
Proficient with culinary tools (knives, commercial equipment, etc.) and sensory evaluation.
Proficiency with computers.
ServSafe certified food manager.
Availability to work a variety of shifts, including weekends and holidays.
Environment & Position Analysis
Ability to lift and carry up to 50 lb; push and pull carts or items up to 100 lb.
Ability to walk, stand, bend, twist, and use stairs for extended periods.
Work may require outdoor settings.
Requires repetitive arm and hand motion.
Tools & Equipment
Cooking utensils and equipment: pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances.
Desktop computer, printer, telephone, copier, fax machine, two‑way radio dispatch, scanner.
Equal Opportunity Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available. For special assistance in applying, contact applicationassistance@omnihotels.com.
#J-18808-Ljbffr