Banquets & Catering - Sous Chef

Omni Amelia Island Resort & Spa At Omni Amelia Island Resort & Spa, guests enjoy 3.5 miles of beach, scenic marshlands, luxurious oceanfront accommodations, world-class golf, dining, family-friendly activities and a full-service spa. Our associates are part of a dynamic, supportive team that values respect, gratitude, and empowerment. We offer hands-on training, growth opportunities, and the pride of working for a company known for exceptional service. If you’re friendly, motivated, and passionate about serving others, Omni Amelia Island Resort & Spa may be your perfect fit. Banquet Executive Sous Chef Overview: The Banquet Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production banquet outlets, ensuring operating costs are minimized. Responsibilities: • Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. • To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. • Advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. • Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. • To maintain control of the standards for purchasing and receiving items. • Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. • To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. • Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained. • Responsible for control of equipment and scheduling maintenance. Qualifications: • Customer Service, prior admin experience preferred. • Associates degree or higher preferred in Culinary Arts. • Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills • Clear, positive, energetic communication skills required. • 3 years at an Executive Sous Chef or Sous Chef level management position of a 4-star banquet establishment or higher desired. • Serve Safe certified food manager strongly desired. Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. 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: [email removed].