Banquet Sous Chef

				Overview:

Omni Nashville Hotel is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts! If you love hospitality, and have a passion to serve others then you'll love working with the Omni Nashville Hotel - apply today!

To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and food production outlets.                      

Responsibilities:

* Scheduling of staff according to budget and business forecast.
* Develop additions to menu.
* Training of Staff.
* Responsible for product availability for all restaurant and banquet items.
* Directs proper sanitation of all kitchen facilities and equipment.
* Ensures that all kitchen equipment is in good working order.
* Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
* Monitors and has hands on control over daily food production.
* Monitors safety of staff.
* Maintains good working relationship with Front of the House Manager.
* Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
* Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
* Checks and controls sign-in and sign-out procedures for kitchen staff.
* Conducts kitchen department meetings.

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 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 lift, push, pull and carry up to 40 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 weekends and holidays.
* Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. 
* Stand or walk for an extended period or for an entire work shift.  
* Requires repetitive motion.

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 Poster and the following link is the OFCCP'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 to applicationassistance@omnihotels.com.
			

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Omni Hotels Management Corporation

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