Banquet Sous Chef

Overview
Montelucia Resort and Spa
Nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley, the Montelucia Resort & Spa features 253 luxurious guestrooms, 38 suites and two presidential suites. The property's distinctive architecture is inspired by the rich history, white-washed villages and sun-drenched hills of Spain's Andalusia region. The property also includes the award-winning Moroccan inspired Joya Spa, three resort pools and five dining options including the critically acclaimed restaurant, Prado. The resort, which is adjacent to the cities of Phoenix and Scottsdale, offers easy access to golf, recreation, nightlife and entertainment.
Job Description

• Coordinate and ensure the smooth and efficient operation of the culinary and stewarding operations in related kitchen Banquet, or, garde-manger, or restaurant. Maintain, and enhance the food products through a creative menu development and presentation.

Responsibilities

• Conduct daily shift briefings to all production kitchen
• Must be able to prioritize and work efficiently with limited supervision
• Must be very accurate, detailed oriented and able to multitask
• Must lead with a positive, supportive, nurturing, and engaging mind set daily.
• Must possess excellent communication, follow up and organizational skills.
• Remain a calm leader and resolving problems using good judgment
• Accountable for the financial controls (payroll, food cost, purchases, yield production management)
• Provides daily production list and thorough communication to all team members for accurate work production.
• Demonstrate full knowledge of inventory and cost controls, pricing, requisitioning, issuing supplies and equipment for food production, reports, and costs menus
• Actively engaged and interact with guests
• Create menus and hands on training supporting menu development
• Promote a Fun/ Professional and Disciplined work environment
• Lead by example using intuitive professional guidance and support to all internal guests
• Support/Coach/Lead & motivate all kitchen/ stewarding team members
• Actively share ideas, opinions & suggestions in meetings to continuously improve and better our food and beverage experiences
• Create special menus for site inspection / cooking demo
• Review daily food sales to better monitor product usage / rotation defining purchases
• Ensure purchase orders and storeroom requisitions are accurate
• Ensures that daily work environment, communication is respectful, and promotes cooperation amongst team members
• Encourage and builds mutual trust, respect, and cooperation amongst all team members.
• Ensure all kitchen colleagues are aware of standards & expectations
• Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the Resort's quality standards
• Control, Analyze, Reflect, and provide recommendation on financial performance
• Create seasonal and specialty event menus changing accordingly to timelines agreed upon
• Ensure proper hygiene, adherence to state and corporate health guidelines are respected and delivered daily
• Ensure all grooming and uniform standards are being respected.
• Ensure daily spot check of temperature control sheets are filled as required
• Maintain cleanliness and proper rotation of product in all refrigeration units and dry storage.
• Minimize purchases/ wastage/ and reduce spoilage to match business volume in low season
• Assess and maintain consistent on the job training sessions for culinary team members
• Liaison daily with all Managers to keep open lines of communication & guest feedback
• Maintain & improve all food preparations & presentations
• Maintain & improve Omni Montelucia standards for timely delivery of food orders
• Strive to achieve and surpass Medallia Scores

Qualifications

• High School diploma or equivalent
• Hospitality management degree or some college preferred
• Carrying or lifting items weighing up to 50 pounds
• Moving about the outlet(s)
• Handling objects, products
• Bending, stooping, kneeling
• Minimum 5 years of Sous Chef / Banquet experience, / CDC experience required.
• Previous experience in a 4 Diamond luxury resort environment
• Proven track record of cost control including food, equipment's, labor, and wastage to meet the food quality goals and the hotel's financial goals.
• Enthusiastic, outgoing personality who is very guest driven
• Demonstrates real passion for menu planning and leadership
• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand, and the Company.
• Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.