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Omni Hotels Management Company Banquet Sous Chef in Broomfield, Colorado

Banquet Sous ChefJob LocationsUS-CO-BroomfieldRequisition ID2021-53726# of Openings1Category (Portal Searching)CulinaryLocationInterlocken ResortThe Four-Diamond, award-winning Omni Interlocken Resort welcomes you to aretreat into modern luxury. Nestled against the backdrop of the RockyMountains, this year-round Colorado resort near Denver offers a wealth ofon-site amenities. With its stunning panoramic views of the mountains orvalley, unmatched luxuries and the essence of snow-capped mountaintranquility, the Omni Interlocken Resort is sure to sweep you off your feet.The Omni Interlocken Resort's associates enjoy a dynamic and exciting workenvironment, comprehensive training and mentoring, along with the pridethat comes from working for a company with a reputation for exceptionalservice. We embody a culture of respect, gratitude and empowerment day inand day out. If you are a friendly, motivated person, with a passion toserve others, the Omni Interlocken Resort may be your perfect match.Job DescriptionThe Sous Chef will be responsible for all areas of the Banquet Kitchenoperations.This leader will ensure a high standard of cleanliness and hygienicpractice throughout the Banquet Kitchen. The ideal candidate will haverelevant experience in a high volume banquet operation and in upscale/luxuryhotels.Salary range for this position (based on experience): $55K-65K/year.Full Time Associates at Omni Interlocken Resort are entitled to elect thefollowing benefits: Medical, Dental, Vision and other healthcarebenefits, Paid Maternity Leave, 401k and Paid Time Off Accrual. OmniInterlocken Resort reserves the right to pay more or less than listedcompensation scale based on factors not related to sex or race.ResponsibilitiesManage the daily production, preparation and presentation of all food forthe hotel's Banquet operation to ensure a quality, consistent product isproduced which conforms to all Omni Standards.Manage associates in scheduling, training, developing, coaching andcounseling, conducting reviews. Also focus on attracting, interviewing,retaining and motivating the associates while providing a safe workenvironmentMonitor, analyze and control all labor and food costs; prepare theappropriate reports, charts and schedules to ensure budgets are met orexceeded while quality is maintained or improved.Assist the Executive Chef, Executive Sous Chef and Banquet Chef in thecreation, costing and implementation of outlets, banquets, seasonal andspecial menus.Scheduling of staff according to budget and business forecast.Provide kitchen support for banquet functions.Oversee proper handling and tracing of banquet food returns at end offunctions.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.Directs proper maintenance of all walk-in coolers (rotation of food productsand cleanliness).Knows expectations and ensures that staff understands them and that theyexecute said expectations within the proper guidelines.Provide support and leadership to accomplish our Medallia food quality scoreChecks and controls sign-in and sign-out procedures for kitchen staff.Perform any other job related duties as assigned.QualificationsCandidate is required to have at least 2 years previous culinary managementexperience 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 withinternal/external guests and courteously solve internal requestsAbility to train a staff to produce high volumes of work while maintainingquality per Omni standardsAble to set priorities for the culinary team and provide feedback to othersthat enhances performance.Prior exp