Banquet Chef

Omni Hotels & Resorts; Austin, San Jacinto (TX, CA); On-site; USD 60,000 - 80,000; Full time

Job summary

Join a dynamic culinary team at a luxury hotel in the heart of Austin! As a Sous Chef, you'll lead kitchen operations, ensuring high standards of food quality and cleanliness while managing a talented team. This role offers the chance to thrive in a vibrant environment where your culinary skills will shine and contribute to exceptional guest experiences. If you have a passion for culinary excellence and leadership, this opportunity is perfect for you. Embrace a culture of respect and empowerment while growing your career in the hospitality industry!

Qualifications

• AAS in Culinary Arts or equivalent is required.
• Previous culinary experience is highly preferred.

Responsibilities

• Manage kitchen operations and ensure high standards of cleanliness.
• Oversee food production for banquets and manage culinary staff.
• Monitor costs and prepare reports to meet budget expectations.

Skills

Organizational Skills

Management Skills

Culinary Skills

Communication Skills

Motivational Skills

Analytical Skills

Education

AAS in Culinary Arts

Tools

Microsoft Office

Job description

Overview

Austin Hotel Downtown

Located in the Live Music Capital of the World, the Omni Austin Hotel Downtown is a walking distance from the 6th Street Entertainment District. Omni is a magnificently appointed luxury hotel with the heart of the thriving downtown business center at your doorstep; you’ll be just steps away from the Austin Convention Center and the Texas State Capitol. Omni Austin Hotel Downtown’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. The Omni Austin Hotel Downtown’s commitment to serve our associates and nurture their growth has led to the company’s highest rating in associate satisfaction and an impressive internal promotion rate. 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 Austin Hotel Downtown may be your perfect match.

Job Description

Come join us in this fantastic leadership role on our Culinary team. The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets with a focus on supporting the banquets operation. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury hotels.

Responsibilities

• Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• 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.
• 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.
• Manage employees encompassing culinary, servers and stewarding.
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Ensure that staff understands expectations and executes them within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score.
• Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Perform any other job related duties as assigned.

Qualifications

• AAS in Culinary Arts or equivalent from an accredited University or Institute.
• Previous culinary experience is highly preferred.
• Must possess strong organizational, management, culinary, communication, and motivational skills.
• Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
• Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
• Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
• Food Handler certification required, Food Manager certification preferred.