Banquets Sous Chef

Omni Louisville Hotel is a distinguished luxury hotel located in the heart of Louisville, Kentucky, serving as a vibrant landmark within the cityscape. Reflecting the rich history, culture, and authentic character of Louisville, this hotel transforms one of the city’s most significant urban blocks into a unique and dynamic mixed-use environment. The Omni Louisville Hotel offers a sophisticated hospitality experience with 612 rooms, diverse dining venues, and a lively rooftop bar and pool area that seamlessly integrates indoor and outdoor spaces. The hotel’s design and atmosphere proudly weave in the essence of Louisville, offering guests a genuine connection to the local community and its heritage through elements such as a bourbon bar, a speakeasy with a bowling alley, and the Falls City Market—a 20,000-square-foot urban food hall and grocer attached directly to the hotel lobby. This market is a bustling hub, with a wide selection of local and craft foods, fresh bakery items, and craft beers, providing a welcoming space for both hotel guests and Louisville residents. Omni Louisville Hotel is dedicated to providing an exceptional guest experience characterized by genuine hospitality, a friendly atmosphere, and a passion for service.

The Banquet Sous Chef position at Omni Louisville Hotel is a key culinary role that involves overseeing and managing all aspects of the culinary operations within the hotel’s banquet and food production outlets. This role requires a hands-on leader who will drive a high standard of food quality, service efficiency, and culinary creativity while supporting the overall management philosophy and operational goals of the hotel. The Sous Chef directs kitchen operations daily, ensuring all food production is timely, cost-effective, and meets the hotel’s health and safety standards. Responsibilities include supervising kitchen sanitation, maintaining quality control from food preparation to delivery, forecasting production volumes to avoid waste, and assisting with menu planning and development in collaboration with the Executive Chef. The Sous Chef also plays a vital role in budgeting and financial management to ensure profitability and adherence to budget targets, actively participates in team training and meetings, and upholds a culture of professionalism and positive workplace atmosphere. The preferred candidate will have at least 3 years of kitchen leadership experience, preferably in a large convention hotel or high-volume setting, a Bachelor's degree or equivalent, strong culinary creativity, and excellent knowledge of food cost control and inventory management. The position offers the opportunity to be part of a vibrant, inclusive culture that values growth, with benefits such as health insurance, paid time off, and a supportive work environment. Omni Louisville Hotel encourages motivated, friendly individuals passionate about culinary excellence and guest service to apply for this rewarding leadership role.