Executive Sous Chef - Banquets

Davita Inc.; Oklahoma City (OK); On-site; USD 55,000 - 75,000; Full time

Job summary

Join a luxury convention center hotel as an Executive Sous Chef - Banquets. You will be responsible for efficient kitchen operations, maintaining high culinary standards, and ensuring guest satisfaction. Ideal candidates will have a degree in Culinary Arts and a strong background in food service management. This position offers you the chance to work in a dynamic environment, enhancing guest experiences while managing culinary operations effectively.

Qualifications

• 3 years in an Executive Sous Chef or Sous Chef management role at a 4-star establishment.
• Serve Safe certified food manager is strongly desired.
• Knowledge of food kitchen management standards and practices.

Responsibilities

• Oversee kitchen and food production for banquet outlets.
• Assist Executive Chef in budgeting and cost control.
• Ensure cleanliness and hygiene standards in the kitchen.

Skills

Customer Service

Organizational Skills

Communication Skills

Education

Associates degree or higher in Culinary Arts

Tools

Microsoft Word

Microsoft Excel

Delphi

Job description

Executive Sous Chef - Banquets

Job Locations

US-OK-Oklahoma City

Requisition ID

2025-123941

# of Openings

1

Category (Portal Searching)

Culinary

Overview

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park.

The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park.

Job Description

An amazing opportunity to be a pivotal part of an Omni convention collection hotel. Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel will showcase views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue.

The Executive Sous Chef - Banquets has an overall responsibility for the efficient and effective running of the kitchen and food production banquet outlets, ensuring operating costs are minimized.

Responsibilities

Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.

• To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

Qualifications

Customer Service, prior admin experience preferred.

• Associates degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
• Clear, positive, energetic communication skills required.
• 3 years at an Executive Sous Chef or Sous Chef level management position of a 4 star banquet establishment or higher desired.
• Serve Safe certified food manager strongly desired

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

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to [e-mail].