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About the Role
Omni Hotels & Resorts is seeking a Sous Chef for the beautiful Barton Creek Country Club. If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!
Responsibilities
- Partner to hire, train, supervise, motivate, mentor, schedule, and discipline all culinary department associates.
- Requisition and order all necessary items 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.
- 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 consistent adherence to quality, portion control, and plate presentation standards.
- Consistently check line plating and quality, and spot check outlets to ensure SOPs are followed.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects as assigned by hotel management and staff.
- Oversee and supervise the preparation and presentation of foods by line cooks and Garde Manger personnel, ensuring all food items are prepared to set standards.
- Assure sufficient quantities of items are available to meet projected demands and are stored to maintain quality.
- Assure all prime cuts of meat are broken down properly by weight, minimize waste in trimming, and properly utilize meat & seafood scraps.
- Train staff on menu items, including ingredients, preparation methods, and unique tastes.
- Operate and maintain all department equipment and report malfunctions.
- Review staffing levels to meet guest service, operational needs, and financial objectives.
- Train associates in safety procedures and supervise their ability to follow loss prevention policies.
- Set a positive example for guest and associate relations.
Requirements
- Requires at least 2 years of previous culinary management experience in a high-volume, full-service banquet or restaurant kitchen.
- Must be creative and up-to-date on new concepts and food trends.
- Must have proven leadership skills and the ability 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 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 that enhances performance.
- Prior experience managing schedules, inventory, payroll, service recovery, and associate relations matters is 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.
- Must be able to work a variety of shifts, including weekends and holidays.
- 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.
- Requires repetitive motion of arms and hands.
Skills
- Culinary management
- Training
- Supervision
- Mentoring
- Scheduling
- Discipline
- Inventory management
- Sanitation
- Standard recipe development
- Attention to detail
- Speed and accuracy
- Prioritization
- Organization
- Delegation
- Problem-solving
- Quality control
- Portion control
- Plate presentation
- Standard Operating Procedures (SOPs)
- Emergency response
- Safety procedures
- Loss prevention
- Guest relations
- Associate relations
- Menu item knowledge
- Equipment operation and maintenance
- Staffing level review
- Computer proficiency
- Serve Safe certified food manager
Location
- Barton Creek
Work Type
- Full-time
Experience Level
- 2 years previous culinary management experience
Education Level
- College education and/or culinary degree preferred
- Serve Safe certified food manager
Benefits
- Structure and benefits that come from working with a hotel company
About the Company
- 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 our members and guests while upholding the prestigious standards of a premier private club.
- Associates at Barton Creek Country Club enjoy a dynamic work atmosphere, comprehensive training and mentorship programs, and the pride that comes with representing a club known for its exceptional service and hospitality.
- We embody a culture of respect, gratitude, and empowerment, ensuring that every associate and club member feels valued and supported.
- Omni Hotels & Resorts is proud to announce we 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.
Equal Opportunity
- Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer.
- Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.