Sous Chef | OKC Tap House

Omni Hotels and Resorts; Oklahoma City (OK); On-site; USD 40,000 - 60,000; Full time

Job summary

Join a prestigious hotel in downtown Oklahoma City as an Outlet Sous Chef, where you will lead a dynamic kitchen team in delivering exceptional dining experiences. This role offers the opportunity to manage food production, train and develop staff, and maintain high standards of cleanliness and quality. You will collaborate with the Executive Chef to design innovative menus while ensuring operational efficiency and cost control. This is your chance to shine in a vibrant culinary environment, contributing to a memorable guest experience in a luxury setting. If you have a passion for culinary excellence and leadership, this position is perfect for you.

Qualifications

• Previous culinary leadership experience required.
• Creativity and knowledge of new concepts and food trends essential.
• Serve Safe certification required.

Responsibilities

• Manage daily production and presentation of food for the hotel's restaurant.
• Monitor and control labor and food costs; prepare reports to meet budgets.
• Ensure proper sanitation of all kitchen facilities and equipment.

Skills

Culinary Leadership

Creativity

Staff Training and Development

Inventory Management

Excellent Communication Skills

Organizational Skills

Batch and Quantity Cooking

Serve Safe Certification

Education

Culinary Degree

College Education

Tools

Culinary Tools

Job description

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), a specialty restaurant (Bob's Steak & Chop House), a 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, including a 20,000 square foot ballroom, a 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space overlooking the park.

Job Description

Omni Oklahoma City Hotel is seeking an Outlet Sous Chef to join the team of this upscale hotel in downtown OKC. This team member will have the overall responsibility for the efficient and effective running of this kitchen and food production outlet, ensuring operating costs are minimized. Responsible for all areas of the Food & Beverage Outlet Kitchen operations for the OKC Tap House. This leader will ensure a high standard of cleanliness and hygienic practice throughout all areas along with the Chef de Cuisine. The ideal candidate will have relevant experience in a high-volume restaurant outlet operation and in upscale/luxury convention hotels.

Responsibilities

1. Manage the daily production, preparation, and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product that conforms to all Omni Standards.
2. Manage associates in scheduling, training, developing, coaching, and counseling, conducting reviews. Focus on attracting, interviewing, retaining, and motivating staff while providing a safe work environment.
3. Monitor, analyze, and control all labor and food costs; prepare reports, charts, and schedules to meet or exceed budgets while maintaining or improving quality.
4. Assist the Executive Chef in creating, costing, and implementing outlets, banquets, seasonal, and special menus.
5. Schedule staff according to budget and business forecast.
6. Provide kitchen support for food and beverage outlet functions.
7. Oversee proper handling and tracing of food returns.
8. Ensure proper sanitation of all kitchen facilities and equipment.
9. Comply with EcoSure & health code standards for sanitation.
10. Ensure all kitchen equipment is in good working order.
11. Maintain proper operation and cleanliness of all walk-in coolers.
12. Set and communicate clear expectations to staff and ensure they are executed within guidelines.
13. Support and lead efforts to achieve our Medallia food quality scores.
14. Oversee sign-in and sign-out procedures for kitchen staff.
15. Perform any other job-related duties as assigned.

Qualifications

1. Previous culinary leadership experience required.
2. College education and/or culinary degree preferred.
3. Creativity and knowledge of new concepts and food trends essential.
4. Proven leadership skills; ability to train, develop, and motivate staff.
5. Ability to teach staff to interact courteously with guests and internal requests.
6. Experience managing schedules, inventory, payroll, service recovery, and employee relations.
7. Excellent verbal and written communication skills in English.
8. Strong organizational skills with the ability to multitask.
9. Familiarity with batch and quantity cooking.
10. Proficiency with culinary tools and taste/smell skills.
11. Serve Safe certification required.
12. Physical ability to lift, push, pull, and carry up to 40 lbs, and stand for extended periods.
13. Flexible to work various shifts, including weekends and holidays.

Omni Hotels & Resorts is an equal opportunity employer. For more information on EEO policies, visit the links provided. For application assistance, contact [e-mail].