Banquet Sous Chef

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

Job summary

A leading hospitality company seeks a Banquet Sous Chef to oversee kitchen operations, ensuring high standards of food quality and team management. The ideal candidate will have experience in upscale hotels and a passion for culinary excellence. Responsibilities include managing food production, staff training, and menu creation. Join a vibrant team in a prominent Louisville hotel, offering a unique dining experience.

Qualifications

• At least 2 years of culinary management experience in a high-volume, Four Diamond hotel.
• Experience with banquets required.

Responsibilities

• Manage daily food production, preparation, and presentation.
• Lead staffing, training, coaching, and development of kitchen associates.
• Monitor and control labor and food costs.

Skills

Leadership

Communication

Creativity

Bilingual (Spanish)

Education

Culinary degree

Job description

Join to apply for the Banquet Sous Chef role at Omni Hotels & Resorts

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, with features such as a hotel pool, rooftop bar, interior design blending Louisville’s heritage, a bourbon bar, Speakeasy, bowling alley, and a 20,000 sq ft urban food hall and market.

Job Description

The Sous Chef will oversee all kitchen operations in the absence of the Hotel Chef, maintaining high standards of cleanliness and hygiene. The ideal candidate will have experience in upscale/luxury hotels.

Responsibilities

1. Manage daily food production, preparation, and presentation to ensure quality and consistency.
2. Lead staffing, training, coaching, and development of kitchen associates.
3. Monitor and control labor and food costs, ensuring budgets are met.
4. Assist in menu creation, costing, and implementation.
5. Take on the responsibilities of the Hotel Chef when needed.
6. Schedule staff according to budget and forecast.
7. Support banquet functions and oversee food handling and sanitation.
8. Ensure all kitchen equipment and facilities are maintained properly.
9. Lead efforts to achieve high food quality scores.
10. Perform additional duties as assigned.

Qualifications

1. At least 2 years of culinary management experience in a high-volume, Four Diamond hotel.
2. Proven culinary skills and leadership ability.
3. Excellent communication and organizational skills; bilingual (Spanish) preferred.
4. Creativity and awareness of food trends.
5. Experience with banquets required.
6. Computer literacy and attention to detail.
7. Basic math skills and financial report understanding.
8. Flexible schedule including weekends and holidays.
9. College or culinary degree preferred.

Additional Information

Omni Hotels & Resorts is an equal opportunity employer. For application assistance, contact [e-mail].

Other Details

• Seniority level: Mid-Senior level
• Employment type: Temporary
• Job function: Management, Manufacturing
• Industry: Hospitality