Banquet Sous Chef

2 weeks ago(11/30/2017 12:01 PM)
Requisition ID
# of Openings
Category (Portal Searching)


FriscoScheduled to open in 2017, the luxurious Omni property will be one of the only full-service upscale hotels in the area, and serve as a cornerstone of the mixed-use development, which will be anchored by the Dallas Cowboys World Headquarters and the Ford Center. The publicly owned, 12,000-seat multipurpose event center will be used by the City of Frisco and Frisco Independent School District (FISD) to host various activities including athletic competitions, graduations and other special events. The Dallas Cowboys will also use the event center as its training facility. The hotel, Cowboys facilities and other retail outlets are all part of the 91-acre development, The Star.


Located 20 minutes north of downtown Dallas and 25 minutes from both DFW International and Love Field Airports, Omni Frisco Hotel will feature 300 guest rooms, meeting space and a ballroom, along with several food and beverage experiences, including a rooftop pool deck. The hotel will serve meeting groups, as well as business and leisure travelers alike, including visitors attending Cowboys training camp, as well as the many events and activities hosted at the multi-use events and sports facility. Guests can also enjoy the retail and dining establishments that will be adjacent to the hotel.

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.


  • 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.


  • Must have previous culinary leadership experience
  • 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.


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