Banquet Sous Chef

Banquet Sous Chef 

Overview: 

The Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff. 

Salary for this position is (based on experience): $65k - $75k/year. Full Time Associates at Omni Interlocken are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k, tuition reimbursement, Holiday Pay and Paid Time Off Accrual. Omni Interlocken reserves the right to pay more or less than listed compensation scale based on factors not related to sex or race.

 Additional associate benefits offered include free meals in Associate Café, golf privileges, discounts at the spa and restaurants, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.

Responsibilities: 

• Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized. 

• Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from the point of departure to arrival. 

• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. 

• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. 

• Work with Executive Chef and Banquet Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts. 

• Maintain up to date knowledge of the local competitor’s food production and offerings. 

• Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action. 

• Conduct/attend all required department training and meetings. 

• Perform any other duties required by management. 

Qualifications: 

• Candidate must have at least 3 years’ experience in a kitchen leadership capacity and excellent knowledge of current culinary trends. 

• Large convention hotel / high volume business experience strongly preferred. 

• Must be competent in culinary creativity as demonstrated by cooking test. 

• Strong knowledge of food cost and inventories. 

• Must possess the ability to handle stressful and busy hotel operations. 

• Ability to always maintain a positive and professional demeanor and composure. 

• PERKS AND BENEFITS: 

• A culture of fun, inclusion, and growth 

• Complimentary meals 

• Health Insurance and matching 401(k) after one year 

• Generous Paid Time Off 

• Performance-driven, ALL-IN culture 

This position will be open and posted until filled, with a minimum posting period of three days.