Sous Chef | Republic of Texas

Omni Corpus Christi Hotel is a premier waterfront hotel located in the heart of the Marina District in Corpus Christi, Texas. This upscale hotel is known for offering stunning views of the bay and cityscape, providing guests with a luxurious and relaxing coastal experience. The hotel features a range of resort-style amenities including a heated indoor/outdoor pool, full-service dining options, wellness services, and expansive event space. With 24,000 square feet of versatile event areas and 465 well-appointed rooms, Omni Corpus Christi caters to a diverse clientele including leisure travelers seeking beach getaways, fishing enthusiasts, and guests attending special events. The hotel’s proximity to popular attractions such as the Texas State Aquarium and USS Lexington further adds to its appeal, making it a sought-after destination for visitors to the region.

What truly distinguishes Omni Corpus Christi Hotel is its dedicated team and inclusive culture. The company fosters an environment that encourages learning, professional growth, and inclusivity, ensuring that employees have ample opportunities for career advancement and personal development. Full-time associates enjoy a comprehensive benefits package along with a supportive workplace culture that values teamwork and employee wellbeing.

The position available is that of a Sous Chef for the Republic of Texas restaurant, a key culinary outlet within Omni Corpus Christi Hotel. This role is vital to the efficient and effective operation of the kitchen and food production services. The Sous Chef reports to the Executive Chef and plays a significant role in overseeing daily kitchen operations, managing culinary staff, ensuring food quality, and maintaining high standards of sanitation and safety. This is a full-time position that requires a leadership mindset as well as deep culinary expertise. The Sous Chef will be responsible for delivering consistently high-quality dishes, scheduling kitchen staff in alignment with budget and business forecast, developing menu additions, and ensuring proper inventory and product availability.

In addition to hands-on food preparation, the role involves recruitment, onboarding, and ongoing training of culinary team members, promoting a culture of continuous improvement and professional development. The Sous Chef is also accountable for maintaining kitchen equipment, proper sanitation practices, food safety, and compliance with health standards. Collaboration is a key component of the role, requiring close communication with both the front-of-house management and the Executive Chef to ensure seamless operations and an exceptional guest dining experience. Daily meetings with kitchen and service staff help address operational concerns and refine menu offerings.

This position demands a highly motivated self-starter with excellent organizational and communication skills, the ability to multitask in a fast-paced environment, and a passion for culinary excellence. Experience in high-volume fine dining operations, particularly steakhouses, is preferred. The candidate must be proficient in batch and quantity cooking, possess strong eye-hand coordination for using kitchen equipment, and stay current with culinary trends and new concepts. A culinary degree or college education is favored, along with Serve Safe certification. Omni Hotels & Resorts is an equal opportunity employer that values diversity and inclusivity in its workforce, providing a workplace where every associate can thrive and advance their career.