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in Broomfield, CO
$27est. per hour - $29
est. per hour - $27
est. per hour
Banquet Sous Chef - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Broomfield, CO Broomfield, Colorado |
About this job
Overview
Interlocken Resort
The Four-Diamond, award-winning Omni Interlocken Resort welcomes you to a retreat into modern luxury. Nestled against the backdrop of the Rocky Mountains, this year-round Colorado resort near Denver offers a wealth of on-site amenities. With its stunning panoramic views of the mountains or valley, unmatched luxuries and the essence of snow-capped mountain tranquility, the Omni Interlocken Resort is sure to sweep you off your feet.
The Omni Interlocken Resort's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Interlocken Resort may be your perfect match.
Job Description
The Sous Chef will be responsible for all areas of the Banquet Kitchen operations.This leader will ensure a high standard of cleanliness and hygienic practice throughout the Banquet Kitchen. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury hotels.
Responsibilities
* Manage the daily production, preparation and presentation of all food for the hotel's Banquet operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.
* Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
* Assist the Executive Chef, Executive Sous Chef and Banquet Chef in the creation, costing and implementation of outlets, banquets, seasonal and special 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 of functions.
* 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 products and cleanliness).
* Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
* Provide support and leadership to accomplish our Medallia food quality score
* Checks and controls sign-in and sign-out procedures for kitchen staff.
* Perform any other job related duties as assigned.
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.
Interlocken Resort
The Four-Diamond, award-winning Omni Interlocken Resort welcomes you to a retreat into modern luxury. Nestled against the backdrop of the Rocky Mountains, this year-round Colorado resort near Denver offers a wealth of on-site amenities. With its stunning panoramic views of the mountains or valley, unmatched luxuries and the essence of snow-capped mountain tranquility, the Omni Interlocken Resort is sure to sweep you off your feet.
The Omni Interlocken Resort's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Interlocken Resort may be your perfect match.
Job Description
The Sous Chef will be responsible for all areas of the Banquet Kitchen operations.This leader will ensure a high standard of cleanliness and hygienic practice throughout the Banquet Kitchen. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury hotels.
Responsibilities
* Manage the daily production, preparation and presentation of all food for the hotel's Banquet operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.
* Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
* Assist the Executive Chef, Executive Sous Chef and Banquet Chef in the creation, costing and implementation of outlets, banquets, seasonal and special 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 of functions.
* 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 products and cleanliness).
* Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
* Provide support and leadership to accomplish our Medallia food quality score
* Checks and controls sign-in and sign-out procedures for kitchen staff.
* Perform any other job related duties as assigned.
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.