Banquet Sous Chef

Omni Louisville; Louisville (KY); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a Sous Chef to oversee kitchen operations in a vibrant hotel environment. This role offers the opportunity to manage a talented team while ensuring high standards of food quality and safety. The ideal candidate will have a background in upscale culinary management, with a passion for creativity and excellence in food presentation. Join a dynamic team that values collaboration and innovation, and help shape memorable dining experiences for guests in a lively urban setting.

Qualifications

• 2+ years of culinary management in a high-volume kitchen.
• Proven ability to lead and motivate kitchen staff.

Responsibilities

• Manage daily kitchen operations and food production.
• Ensure compliance with health and sanitation standards.
• Assist in menu creation and cost management.

Skills

Culinary Management

Staff Leadership

Food Cost Control

Banquet Experience

Communication Skills

Bilingual (Spanish)

Organizational Skills

Creativity in Food Trends

Education

Culinary Degree

College Education

Job description

Location

Reflecting the past, present, and future of our vibrant Kentucky town and inspired by the city's rich history and authentic character, the Omni Louisville transforms one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents, and locals a chance to connect and enjoy the best of a great city.

The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612-room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allow guests to rest, relax, and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout, with interior design blending elements of the city's heritage, culture, and character, felt everywhere from the hotel restaurants to a featured bourbon bar, to the hotel's Speakeasy and bowling alley.

Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the hotel lobby. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers coffee, baked bread, and smoked barbecue.

Job Description

The Sous Chef will be responsible for all kitchen operations in the absence of the Hotel Chef. This leader will ensure high standards of cleanliness and hygiene throughout the kitchen. The ideal candidate will have relevant experience in upscale/luxury hotels.

Responsibilities

• Manage daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service, ensuring a quality, consistent product that conforms to Omni Standards.
• Manage associates in scheduling, training, development, coaching, and counseling; conduct reviews; attract, interview, retain, motivate staff; and provide a safe work environment.
• Monitor, analyze, and control all labor and food costs; prepare reports, charts, and schedules to meet or exceed budgets while maintaining or improving quality.
• Assist the Executive Chef in creating, costing, and implementing outlets, banquets, seasonal, and special menus.
• Assume responsibilities of the Hotel Chef in their absence.
• Schedule staff according to budget and business forecast.
• Support kitchen operations for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Ensure proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensure all kitchen equipment is in good working order.
• Maintain all walk-in coolers, including food rotation and cleanliness.
• Communicate expectations clearly to staff and ensure execution within guidelines.
• Support efforts to achieve Medallia food quality scores.
• Control sign-in and sign-out procedures for kitchen staff.
• Perform other related duties as assigned.

Qualifications

• At least 2 years of culinary management experience in a high-volume, full-service Four Diamond Kitchen preferred.
• Proven culinary skills with the ability to lead, develop, and motivate staff.
• Excellent communication and organizational skills; bilingual (Spanish) preferred but not required.
• Creative, knowledgeable about new concepts and food trends.
• Experience with banquets required.
• Computer literate and detail-oriented.
• Basic mathematical skills and ability to interpret financial reports.
• Flexible schedule including weekends and holidays.
• College education and/or culinary degree preferred.

Omni Hotels & Resorts is an equal opportunity employer. The EEO poster and supplement are available via the following links: EEOC is the Law Poster and OFCCP's Pay Transparency Nondiscrimination policy statement

If you need assistance applying, please email [e-mail].