F&B Outlet 4 - Sous Chef

About the role

Omni Hotels & Resorts is seeking a Banquet Sous Chef for Barton Creek Resort & Spa. Barton Creek Country Club's success is built on a dedicated, intelligent, and self-motivated team of associates who share a common goal: delivering personalized service to members and guests while upholding the prestigious standards of a premier private club. Associates enjoy a dynamic work atmosphere, comprehensive training and mentorship programs, and the pride that comes with representing a club known for exceptional service and hospitality. The culture embodies respect, gratitude, and empowerment, ensuring every associate and club member feels valued and supported. Omni is proud to have 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 2025).

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.
• Be a clear thinker, 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 properly 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, overseeing that all food items are prepared as determined by the set forth standards.
• Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintains quality.
• Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized.
• 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 ability to follow 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 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.