Banquet Sous Chef

Overview

Omni Amelia Island Resort & Spa

At Omni Amelia Island Resort & Spa guests can explore 3.5 miles of pristine beach and scenic marshlands while enjoying luxurious oceanfront accommodations, world-class resort pools, championship golf, full-service spa, endless dining options and family-friendly activities.

Omni Amelia Island Resort and Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Amelia Island Resort & Spa may be your perfect match.

Job Description

The Sous Chef will be 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 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, Executive Sous 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.