Banquets Sous Chef - High-Volume Kitchen Lead

Omni Hotels; Atlanta (GA); Hybrid; USD 60,000 - 78,000; Full time

Benefits offered by this job

Culture of fun

Complimentary meals

Health Insurance

401(k) matching

Paid Time Off

ALL-IN culture

Job summary

Omni Hotels is seeking a Banquet Sous Chef to lead and manage culinary operations within a busy hotel environment. You will direct kitchen tasks, supervise sanitation, and ensure timely, high-quality banquet service across outlets.

The role requires hands-on leadership, strong knowledge of food costs, and the ability to plan menus in collaboration with the Executive Chef. A Bachelor’s Degree or equivalent is expected, with experience in large, high-volume settings preferred.

Qualifications

• 3 years in a kitchen leadership capacity with knowledge of current culinary trends.
• Strong experience in a large convention hotel/high-volume operation is preferred.
• Bachelor’s Degree or Equivalent required. Union experience is a plus.
• Ability to demonstrate culinary creativity and manage food costs and inventories.

Responsibilities

• Oversee day-to-day operations for assigned culinary area, ensuring efficient kitchen and food production.
• Supervise sanitation, service timing, and delivery quality from kitchen to outlets.
• Ensure health, safety, and sanitation standards and prepare for inspections.
• Forecast food quantities to control costs and maximize profitability.
• Collaborate with Executive Chef on menu development and new dish creation.
• Stay informed on local competitors' offerings and trends.
• Assist budgeting and report variances with corrective actions.
• Attend required department trainings and meetings.
• Perform other duties as assigned by management.

Skills

Kitchen leadership

Culinary trends

Food cost & inventories

High-volume kitchen

Stress management

Professional demeanor

Education

Bachelor’s Degree or Equivalent

Job description

Omni Hotels is seeking a Banquet Sous Chef to lead and manage culinary operations within a busy hotel environment. You will direct kitchen tasks, supervise sanitation, and ensure timely, high-quality banquet service across outlets.

The role requires hands-on leadership, strong knowledge of food costs, and the ability to plan menus in collaboration with the Executive Chef. A Bachelor’s Degree or equivalent is expected, with experience in large, high-volume settings preferred.