Banquets Sous Chef (OEM)

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

Banquet Sous Chef

Overview:

The Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

Responsibilities:

• Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
• Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from the point of departure to arrival.
• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
• Maintain up to date knowledge of the local competitor’s food production and offerings.
• Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
• Conduct/attend all required department training and meetings.
• Perform any other duties required by management.

Qualifications:

• Candidate must have at least 3 years’ experience in a kitchen leadership capacity and excellent knowledge of current culinary trends.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor’s Degree or Equivalent.
• Union environment experience preferred.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to always maintain a positive and professional demeanor and composure.
• PERKS AND BENEFITS:
  • A culture of fun, inclusion, and growth
  • Complimentary meals
  • Health Insurance and matching 401(k) after one year
  • Generous Paid Time Off offered after 90 days
  • Performance-driven, ALL-IN culture