Sous Chef - Outlets

Tiempo Completo

Barton Creek Resort & Spa

Barton Creek Resort & Spa's success is due to its dedicated, intelligent and self-motivated family of associates who work together to maintain the company's trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you.

Omni Barton Creek 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 Barton Creek may be your perfect match.

Omni Hotels & Resorts is seeking OutletsSous Cheffor the beautiful new Barton Creek Resort & Spa!

Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024

The Sous Chef provides technical and administrative support to the Chef de Cuisine, ensuring seamless kitchen operations and exceptional food quality. This role oversees daily kitchen functions, supervises food preparation and presentation, and ensures compliance with established standards while fostering a positive and professional work environment.

• Supervise food preparation and presentation by line cooks and garde manger personnel, ensuring adherence to established recipes and standards.
• Conduct regular quality checks on plating and food presentation across all outlets.
• Manage requisition and ordering processes for ingredients and supplies from storerooms and stewarding.
• Maintain proper sanitation practices, ensuring kitchen cleanliness and organization meet Health Department standards.
• Oversee inventory management, ensuring adequate stock of all necessary products and optimal storage for quality preservation.
• Collaborate with the Chef de Cuisine to establish, update, and enforce standardized recipes.
• Train staff on menu items, including ingredients, preparation techniques, and flavor profiles.
• Conduct regular staff training sessions on safety procedures, loss prevention policies, and operational best practices.
• Foster employee growth and interdepartmental teamwork, championing a culture of respect and development.
• Assist in recruiting, interviewing, and onboarding culinary associates.
• Provide coaching and counseling to staff, ensuring performance evaluations are completed effectively and on time.
• Develop staffing schedules to balance operational needs, financial objectives, and employee satisfaction.
• Lead daily stand-up meetings, facilitating clear communication and alignment on goals.
• Ensure compliance with Omni Standards, including documentation for new hire training, orientation, and uniform issuance.
• Conduct routine inspections of kitchen equipment, reporting malfunctions promptly.
• Support financial objectives by managing payroll, monitoring schedules, and controlling operational costs.
• Facilitate monthly OST (Operational Safety Training) meetings, ensuring agenda preparation and execution with documented minutes.
• Ensure culinary offerings consistently meet guest expectations through high-quality preparation and presentation.
• Stay abreast of food trends and culinary innovations to enhance menu offerings and guest satisfaction.
• Perform additional tasks as assigned by management, contributing to the overall success of the culinary department.

• 3-4 years of culinary leadership experience in high-volume, full-service kitchens, preferably within a hotel environment.
• Proven ability to lead, develop, and motivate a culinary team.
• Strong written and verbal communication and organizational skills.
• Creative thinker with knowledge of emerging food trends and concepts.
• Proficient in computer software, including Microsoft Outlook, Kronos, and OnTrack.
• Financial acumen with experience managing budgets, payroll, and scheduling.
• College degree or culinary certification preferred.
• Texas Food Handler/Serve Safe Food Manager certification required.
• Ability to lift, push, pull, and carry moderate weights.
• Capable of walking and standing for extended periods with frequent bending and twisting.
• Proficiency in using culinary tools and equipment, including knives and commercial appliances.
• Work primarily indoors within restaurant and kitchen environments, with exposure to humidity, steam, and extreme temperatures.
• Potential exposure to hazardous cleaning chemicals.
• Standard cooking utensils and commercial kitchen equipment.
• Software tools such as Microsoft Outlook, Kronos, and OnTrack.

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 Posterand the following link is theOFCCP'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 toapplicationassistance@omnihotels.com