Banquets Sous Chef

About the role

Omni Rancho Las Palmas Resort & Spa is a 444-room luxury Palm Springs hotel featuring Spanish Colonial‑inspired rooms, private patios or balconies, and a dynamic work environment with comprehensive training and mentoring. The Kitchen Supervisor assists in the overall operation of the culinary team and is responsible for the culinary operation in the absence of the Executive Chef and/or Sous Chefs, partnering with F&B management to execute orders and ensure a quality experience for hotel guests.

Responsibilities

• Controls the quality and consistency of all food served.
• Creates and adjusts work schedule according to workloads and occupancy.
• Orders and receives ingredients and culinary supplies.
• Consistently conducts departmental line‑ups.
• Maintains cleanliness of all food prep and production areas.
• Conducts a month‑end inventory of all products.
• Ensures work areas are set no less than 15 minutes prior to service.
• Ensures all food supplies necessary for service are in appropriate supply on a timely basis.
• Assists in controlling food cost.
• Assists in producing and plating plates.
• Prepares and properly stores food items for advanced production.
• Reports any maintenance or security problems to the appropriate department promptly.
• Sets a positive example for guest relations – both internal and external guests.

Qualifications

• Minimum of 2+ years of hotel/resort or restaurant experience in a fast‑paced culinary environment.
• Ability to work a flexible schedule, including AM/PM, weekends, and holidays.
• Ability to stand for extended periods of time (at least 8 hours/shift).
• Ability to ensure efficient, effective operation of the food production outlet(s).
• Ability to satisfactorily communicate (verbal and written) in English with vendors, co‑workers, and management.
• Ability to read and comprehend detailed instructions, short correspondence, and memos.
• Ability to carry out detailed written and/or oral instructions.
• Ability to write and perform daily prep list and par sheets.
• Ability to meet Omni Hotels & Resorts quality and performance standards.
• Ability to update and maintain inventory.
• Self‑motivated and able to work with limited supervision.
• Must have passion for the profession.
• Must possess or be able to obtain a Food Handlers' Certification within 30 days.