Banquet Sous Chef

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

The Omni Oklahoma City Hotel is seeking a Banquet 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 the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for all areas of the Banquet Kitchen operations.This leader will ensure a high standard of cleanliness and hygienic practice throughout the Banquet Kitchen. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury convention hotels.

Responsibilities

• 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.

• 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 Chef and Banquet Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.

• 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

• Must have previous culinary leadership experience

• College education and/or culinary degree preferred.

• Candidate must be creative and up to speed on new concepts and food trends.

• Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.

• Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests

• Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards

• Able to set priorities for the culinary team and provide feedback to others that enhances performance.

• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.

• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone

• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.

• Must be familiar with batch and quantity cooking

• Eye/hand coordination needed to use all kitchen equipment.

• Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.

• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

• Must be proficient with computers.

• Serve Safe certified food manager.

• Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.

• Must be able to work a variety of shifts, including weekends and holidays.

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.