Senior Sous Chef

Omni Hotels & Resorts; Austin (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

Omni Barton Creek Resort & Spa in Austin, TX, seeks a Chef Tournant (Senior Sous Chef) to lead kitchen operations for upscale outlets and banquets. The candidate will maintain high standards of cleanliness and sanitation, manage a skilled team, and drive Medallia and guest experience scores.

A culinary degree and strong management background are preferred. Ideal candidates have 3–4 years in culinary leadership within a luxury hotel setting, excellent communication, and flexibility for nights,

Qualifications

• 3–4 years of culinary management in a high-volume, Four Diamond kitchen.
• Proven culinary skills with ability to lead and motivate staff.
• Excellent written and verbal communication and organizational skills.
• Able to work flexible schedule including nights, weekends, holidays.
• Food handler's certification required.

Responsibilities

• Plan and oversee daily production, preparation, and presentation for all hotel outlets and banquets.
• Supervise and develop kitchen staff, conduct training and reviews.
• Monitor labor and food costs; prepare reports and schedules to meet budgets.
• Assist in menu costing and implementation for outlets and special events.
• Ensure sanitation, safety, and adherence to Omni standards across kitchens.
• Provide leadership and support for banquet functions and staff.

Skills

Staff leadership

Culinary management

Communication skills

Organizational skills

Financial reporting

Education

Culinary degree

College education

Job description

Omni Barton Creek Resort & Spa

Nestled in the scenic Texas Hill Country just minutes from downtown Austin, Omni Barton Creek Resort & Spa is a premier destination for luxury, leisure, and world-class hospitality.

Our associates are the heart of our success - a dedicated, passionate team who bring to life the warmth, elegance, and service excellence that define the Omni brand. Joining our team means becoming part of a culture built on respect, gratitude, and empowerment. Here, every associate has the opportunity to grow through comprehensive training, mentorship, and career advancement within one of the hospitality industry's most respected companies.

From championship golf and award-winning dining to a rejuvenating spa and stunning natural surroundings, Omni Barton Creek offers an inspiring environment to work, learn, and thrive. If you are driven, personable, and passionate about creating exceptional guest experiences, you'll find your perfect match at Omni Barton Creek Resort & Spa.

Chef Tournant (Senior Sous Chef)

Omni Hotels & Resorts is seeking Chef Tournant (Senior Sous Chef) for the beautiful new Barton Creek Resort & Spa!

We are proud to announce that we are ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2026.

The Chef Tournant will be responsible for all areas of the kitchen operations. This leader will ensure a high standard of cleanliness and hygienic practice throughout all kitchens. The ideal candidate will have relevant experience in a high-volume restaurant operations and banquet operations in an upscale/luxury hotel.

Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurants, banquet and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
• Manage associates in scheduling, training, developing, coaching, and counseling, conducting reviews. Also focus on attracting, interviewing, retaining, and motivating the associates while providing a safe work environment.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Sous Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Should assume the responsibilities of the Executive Sous Chef or CDC in his or her absence.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with Ecosure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job-related duties as assigned.

Qualifications

• Candidate is required to have at least 3-4 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Excellent written and verbal communication skills as well as organizational skills.
• Candidate must be creative and up to speed on new concepts and food trends.
• Computer literacy required.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Must be able to stand, walk, stoop for entirety of a shift and be able to lift up to 30 lbs.
• Able to work a flexible schedule to include nights, weekends, and holidays.
• College education and/or culinary degree preferred.
• Food handler's certification required.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.