Banquet Sous Chef

Come join us in this fantastic leadership role on our Culinary team. The Banquet Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets with a focus on supporting the banquets operation. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury hotels.
 
Omni Benefits Include

Free Downtown Parking in our Underground Garage
Associate Cafeteria with Daily Complementary Hot Meals
Medical, Dental, Vision, Employee Assistance Program, Telemedicine, and Short Term & Long Term Disability.
401(K) Match, Pre-Tax Health Savings Account, and Flexible Spending Amount
Exclusive Omni Associate Travel Discounts on Hotel Rooms, Food & Beverage and more!
Unique Perks include Tuition Reimbursement, Adoption Services Aid, Pet Insurance, Legal Services, Paid Time Off and Friends & Family Discounts
Development Opportunities including Discounted E-Cornell Courses, Leadership Development Programs, Diversity & Inclusion Programs, Omni Support Center Internal Reward Program, and Work/Life Balance

This position will: 

Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Manage the daily production, preparation and presentation of all food for the hotel’s Banquet operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.
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.
Manages employees encompassing culinary, servers and stewarding.
Provide kitchen support for banquet functions.
Oversee proper handling and tracing of banquet food returns at end of functions.
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
Carries out all supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Perform any other job related duties as assigned.

Qualified candidates may possess: 

AAS in Culinary Arts or equivalent from an accredited University or Institute.
Previous culinary experience is highly preferred.
Must possess strong organizational, management, culinary, communication, and motivational skills.
Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
Food Manager certification required.