Banquet Sous Chef

Omni Hotels & Resorts; Austin (TX); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading hospitality company located in Austin, Texas is hiring a Banquet Sous Chef to oversee the culinary team at the Barton Creek Resort & Spa. Key responsibilities include managing staff, ordering supplies, adhering to sanitation protocols, and ensuring top-quality food presentation. Candidates should have at least 2 years of culinary management experience, a culinary degree is preferred, and must possess excellent leadership and communication skills. The role requires physical stamina and the ability to work various shifts including weekends and holidays.

Qualifications

• At least 2 years of culinary management experience in high-volume settings.
• Ability to teach and interact courteously with guests.
• Serve Safe certified food manager required.

Responsibilities

• Oversee culinary staff training and supervision.
• Order and manage inventory supplies efficiently.
• Maintain high standards of sanitation and food quality.

Skills

Culinary management

Leadership skills

Creative food trends

Organizational skills

Communication

Batch cooking

Self-starter

Education

Culinary degree

College education

Tools

Commercial kitchen equipment

Culinary tools

Job description

Banquet Sous Chef – Omni Barton Creek Resort & Spa

Omni Hotels & Resorts is seeking a Banquet Sous Chef for the beautiful Barton Creek Resort & Spa.

Responsibilities:

• Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
• Requisition and order properly 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 outlet kitchen is always clean, neat and orderly.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure compliance with them.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• Remain clear‑thinking, calm and resolve problems using good judgment.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check line plating and quality, spot‑check outlets to ensure SOPs are being followed.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.
• Assist in overseeing and supervising the preparation and presentation of foods by line cooks and Garde Manger personnel, ensuring all food items are prepared to set standards.
• Ensuring sufficient quantities of items are available to meet projected demands and are stored in a manner that maintains quality.
• Ensure that all prime cuts of meat are broken down properly by weight, minimizing waste and properly utilizing scraps.
• Participate in training staff on menu items including 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 their adherence to loss‑prevention policies to prevent accidents and control costs.
• Set a positive example for guest and associate relations.

Qualifications:

• At least 2 years of culinary management experience in a high‑volume, full‑service banquet, or restaurant kitchen.
• College education and/or culinary degree preferred.
• Creative and up‑to‑speed on new concepts and food trends.
• Proven leadership skills with ability to train, develop, and motivate staff.
• Ability to teach employees the importance of, and how to interact with, internal/external guests and courteously solve internal requests.
• Ability to train staff to produce high volumes of work while maintaining quality per Omni standards.
• Able to set priorities for the culinary team and provide feedback that enhances performance.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations.
• Clear verbal and written communication 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.
• Familiarity 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.
• Ability to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Proficiency with computers.
• Serve Safe certified food manager.
• Ability to work a variety of shifts, including weekends and holidays.

ENVIRONMENT & POSITION ANALYSIS:

• Must be able to lift and carry up to 50 lbs.
• Must be able to push and pull carts and items weighing up to 100 lbs.
• Must be able to walk/stand for extended periods with frequent bending, twisting and stair navigation.
• Must be able to perform all duties in outdoor settings.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Requires repetitive motion of arms and hands.

TOOLS & EQUIPMENT:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: ________

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.