Banquet Sous Chef

Omni Hotels & Resorts; Asheville (NC); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player seeks a talented Sous Chef to lead the banquet kitchen operations. This exciting role involves managing culinary staff, ensuring high standards of cleanliness, and coordinating all kitchen activities. You will play a key role in creating memorable dining experiences while overseeing the efficiency and effectiveness of kitchen operations. If you have a passion for culinary excellence and a desire to lead a dynamic team, this opportunity is perfect for you. Join a forward-thinking company that values creativity and teamwork in the hospitality industry.

Benefits

Sign on Bonus

Equal Opportunity Employer

Qualifications

• 3-5 years of culinary experience in a high-production kitchen.
• Proficiency in Food & Beverage control procedures.

Responsibilities

• Advise the Banquet Chef on kitchen cleanliness and hygiene.
• Manage culinary staff and ensure high standards.

Skills

Culinary Skills

Management Skills

Communication Skills

Organizational Skills

Cost Efficiency Management

Education

AAS in Culinary Arts

Tools

Microsoft Office

Job description

Banquet Sous Chef Job Description

Sign on Bonus: $1,000.00 paid across the first 90 days: $250 after 30 days, $250 after 60 days, $500 after 90 days.

The Sous Chef is responsible for the efficient and effective running of the banquet kitchen.

Responsibilities

• Advise the Banquet Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Manage employees including culinary staff, servers, and stewarding.
• Responsible for the overall direction, coordination, and evaluation of the restaurant unit.
• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems.

Qualifications

• AAS in Culinary Arts or equivalent from an accredited university or institute.
• Three to five years of previous culinary experience in a high-production kitchen, banquet experience preferred.
• Strong organizational, management, culinary, communication, and motivational skills.
• Proficiency in all aspects of Food & Beverage/Hospitality industry control procedures.
• Solid background in analytical cost efficiency kitchen management, regional cuisine, and proper production & presentation methods.
• Knowledge of Microsoft Office (Word, Excel, PowerPoint).
• Ability to stand, walk, use hands, reach with arms, talk, hear, and taste or smell.

Omni Hotels & Resorts is an equal opportunity employer. For more information, see the EEOC is the Law Poster and the OFCCP's Pay Transparency Nondiscrimination policy. If you need assistance applying, contact [e-mail]. We encourage all candidates to apply directly through the employer’s website.