Omni Hotels & Resorts
Overview
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.
Job Description Omni Hotels & Resorts is seeking a
Banquet Sous Chef
for the beautiful Barton Creek Resort & Spa! This individual will report to the Executive Banquet Chef and will work alongside kitchen leadership to provide high quality banquet items that exceed the expectations of our guests. The Banquet 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.
We are proud to announce we ranked among the best resorts in Texas: Top 10 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024.
Responsibilities
Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
Requisition and order properly all items needed for the following day from the food storeroom, non‑food storeroom and stewarding department.
Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly.
Ensure an adequate supply of all products prepared on a timely basis.
Establish standard recipes and ensure compliance with them.
Perform job functions with attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through.
Remain calm and resolve problems using good judgment.
Ensure that level of quality, portion control and plate presentation is adhered to consistently.
Consistently check line plating and quality, spot‑check outlets to ensure SOPs are being followed.
Respond appropriately in any hotel emergency or safety situation.
Perform other tasks or projects as assigned by hotel management and staff.
Assist in overseeing and supervising the preparation and presentation of foods by line cooks and Garde Manger personnel, ensuring all food items are prepared as determined by the set standards.
Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner that preserves quality.
Assure that all prime cuts of meat are broken down properly by weight, minimizing waste in trimming and properly utilizing meat & seafood scraps.
Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
Operate and maintain all department equipment and report malfunctions.
Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
Train associates in safety procedures and supervise their compliance with loss‑prevention policies to prevent accidents and control costs.
Set a positive example for guest and associate relations.
Qualifications
Candidate is required to have at least 2 years previous culinary management experience in a high volume, full-service 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 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 work a variety of shifts, including weekends and holidays.
Environment & Position Analysis
Must be able to lift and carry up to 50 lbs.
Must be able to push and pull carts and items weighing up to 100 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs.
Must be able to perform all duties in outdoor settings.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Requires repetitive motion of arms and hands.
Tools & Equipment
Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances.
Desktop computer (Synergy, Microsoft Office, Kronos, Birchstreet), printer, telephone, copier, fax machine, two‑way radio dispatch, scanner.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available.
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.
#J-18808-Ljbffr
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.
Job Description Omni Hotels & Resorts is seeking a
Banquet Sous Chef
for the beautiful Barton Creek Resort & Spa! This individual will report to the Executive Banquet Chef and will work alongside kitchen leadership to provide high quality banquet items that exceed the expectations of our guests. The Banquet 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.
We are proud to announce we ranked among the best resorts in Texas: Top 10 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024.
Responsibilities
Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
Requisition and order properly all items needed for the following day from the food storeroom, non‑food storeroom and stewarding department.
Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly.
Ensure an adequate supply of all products prepared on a timely basis.
Establish standard recipes and ensure compliance with them.
Perform job functions with attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through.
Remain calm and resolve problems using good judgment.
Ensure that level of quality, portion control and plate presentation is adhered to consistently.
Consistently check line plating and quality, spot‑check outlets to ensure SOPs are being followed.
Respond appropriately in any hotel emergency or safety situation.
Perform other tasks or projects as assigned by hotel management and staff.
Assist in overseeing and supervising the preparation and presentation of foods by line cooks and Garde Manger personnel, ensuring all food items are prepared as determined by the set standards.
Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner that preserves quality.
Assure that all prime cuts of meat are broken down properly by weight, minimizing waste in trimming and properly utilizing meat & seafood scraps.
Participate in training staff on menu items including ingredients, preparation methods and unique tastes.
Operate and maintain all department equipment and report malfunctions.
Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
Train associates in safety procedures and supervise their compliance with loss‑prevention policies to prevent accidents and control costs.
Set a positive example for guest and associate relations.
Qualifications
Candidate is required to have at least 2 years previous culinary management experience in a high volume, full-service 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 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 work a variety of shifts, including weekends and holidays.
Environment & Position Analysis
Must be able to lift and carry up to 50 lbs.
Must be able to push and pull carts and items weighing up to 100 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs.
Must be able to perform all duties in outdoor settings.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Requires repetitive motion of arms and hands.
Tools & Equipment
Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances.
Desktop computer (Synergy, Microsoft Office, Kronos, Birchstreet), printer, telephone, copier, fax machine, two‑way radio dispatch, scanner.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available.
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.
#J-18808-Ljbffr