Omni Hotels & Resorts is seeking a BANQUET SOUS CHEF for the beautiful new Barton Creek Resort & Spa!

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni! We are proud to announce we ranked among the best resorts in Texas: Top 10 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2023.

To provide technical and administrative assistance to the Executive Chef and ensure effective operation of the kitchen and food production outlet.

Pay: 65,000/year. The pay scale provided is a range that Omni Hotels & Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate’s qualifications and/or experience.

Responsibilities:

• Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
• Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure compliance with them.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• Be a clear thinker, remain calm and resolve problems using good judgment.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.
• Assist in overseeing and supervising the preparation and presentation of foods by line cooks and Garde Manger personnel.
• Assure that sufficient quantities of items are available to meet projected demands and are stored properly to maintain quality.
• Assure that all prime cuts of meat are broken down properly by weight and that waste in trimming prime cuts is minimized.
• Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
• Operate and maintain all department equipment and report malfunctions.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
• Set a positive example for guest and associate relations.

Omni Hotels & Resorts is an equal opportunity employer. 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 applicationassistance@omnihotels .com.

• Comprehensive training and mentoring.
• Pride in working for a company with a reputation for exceptional service.
• Dynamic and exciting work environment.

• Minimum 3 years supervisory related job experience.
• Culinary related education preferred but not required.
• Must have food safety certification.
• Experience communicating, training, and managing multi-lingual staffs.
• Experience training and cross-training employees.