Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
fitness center access
Mokara spa access
Job Description
Omni Oklahoma City Hotel is a prestigious luxury hotel located in the heart of downtown Oklahoma City, renowned for its exceptional hospitality and prime location next to prominent landmarks such as the Paycom Center (home to the OKC Thunder), the Oklahoma Convention Center, and the scenic 70-acre Scissortail Park. This 605-room convention center hotel offers guests an unparalleled blend of comfort, convenience, and elegance, making it a preferred destination for travelers seeking a memorable and refined experience in the city. The hotel features a diverse range of dining options including Seltzer's Modern Diner for all-day dining, the OKC Tap House... Show More
Job Requirements
- Associates degree or higher in Culinary Arts or related field
- minimum 3 years of executive sous chef or sous chef level management experience in a banquet setting
- strong knowledge of food safety standards and hygiene practices
- excellent organizational and communication skills
- proficiency with Microsoft Word Excel or similar software
- ability to work effectively under pressure in a fast-paced environment
- Serve Safe Certification preferred
Job Qualifications
- Customer service prior admin experience preferred
- associates degree or higher preferred in Culinary Arts
- knowledge of Microsoft Word Excel Delphi or similar programs excellent organizational skills
- clear positive energetic communication skills required
- 3 years at an Executive Sous Chef or Sous Chef level management position of a 4 star banquet establishment or higher desired
- serve safe certified food manager strongly desired
Job Duties
- Responsible for the execution of all Omni Hotel and company policies procedures ensuring that all services provided achieve the established standards within the agreed budgetary controls
- to assist the Executive Chef in budgeting i.e. food cost payroll etc. when agreed control all overheads achieve food cost budget throughout the oncoming year report all variances from actual budget with the reasons and recommendations for remedial action
- advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen
- ensure guest satisfaction with the smooth and effective running of the day-to-day operation
- to maintain control of the standards for purchasing and receiving items
- work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items
- to test and evaluate products for quality paying particular attention to yield holding qualities market price wastage usage of leftovers
- constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained
- responsible for control of equipment and scheduling maintenance
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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