Banquet Sous Chef
Banquet Sous Chef
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Job Description
Overview
Charlotte Hotel
The Omni Charlotte Hotel envelopes you in comfort with a touch of genuine North Carolina hospitality. Centrally located in the heart of Charlottes financial district the AAA fourdiamond hotel is the perfect destination for convenience to area businesses or to explore countless attractions. Linked to 12 city blocks via sky bridge the Omni Charlotte Hotel is moments away from the Blumenthal Performing Arts Center Discovery Place the Charlotte Convention Center and the EpiCentre entertainment district.
Omni Charlottes 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 Charlotte Hotel may be your perfect match.
Job Description
OMNI Charlotte Hotel is seeking a Banquet Chef to join our outstanding Culinary team! This individual will report to the Executive Chef and will work alongside kitchen leadership to provide high quality banquet items that exceed the expectations of our guests. The Banquet 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 highvolume banquet operation and in upscale/luxury hotels.
Responsibilities
- Manage the daily production preparation and presentation of all food for the hotels 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.
- To maintain control of the standard for purchasing requisitioning and receiving items in conjunction with Executive Chef and Purchasing Supervisor.
- Assist the Executive Chef in the creation costing and implementation of banquet and outlet menus.
- To test and evaluate products for quality paying particular attention to yield / holding qualities / market price / waste usage to repurpose.
- Scheduling of staff according to budget and business forecast.
- To plan / organize / control the efficient and effective utilization of all food production staff and stewarding staff.
- Provide kitchen support for banquet functions.
- Constantly inspect all food service selection during service time to ensure that the correct standards are maintained
- 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 and properly maintained.
- Directs proper maintenance of all walkin 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 signin and signout procedures for contract kitchen staff.
- Perform any other jobrelated duties as assigned including assisting restaurant cooks and staff.
Qualifications
- Candidate is required to have at least 2 years previous culinary management experience in a highvolume fullservice banquet or restaurant kitchen.
- 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 the 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 and stewarding team and provide feedback to others that enhances performance.
- Prior experience managing schedules ordering and 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 coworkers both in person and by telephone
- Strong organizational skills with the ability to multitask and provide guest follow up in a fastpaced environment.
- Must be familiar with batch and quantity cooking
- Eye/hand coordination needed to use all kitchen equipment.
- Highly motivated selfstarter 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 50 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 evenings weekends and holidays
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran 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 theOFCCPs 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.
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