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Banquets & Catering - Sous Chef
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Omni Hotels & Resorts
Fernandina Beach, FL (In Person)
Full-Time
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Job Description
Banquets & Catering - Sous Chef Omni Hotels & Resorts 62000-62000 United States, Florida, Fernandina Beach 39 Beach Lagoon Road (Show on map) Jun 18, 2026
Omni Amelia Island Resort & Spa
At Omni Amelia Island Resort & Spa, guests enjoy 3.5 miles of beach, scenic marshlands, luxurious oceanfront accommodations, world-class golf, dining, family-friendly activities and a full-service spa.
Our associates are part of a dynamic, supportive team that values respect, gratitude, and empowerment. We offer hands-on training, growth opportunities, and the pride of working for a company known for exceptional service. If you're friendly, motivated, and passionate about serving others, Omni Amelia Island Resort & Spa may be your perfect fit.
Banquet Executive Sous Chef
Overview:
The Banquet Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production banquet outlets, ensuring operating costs are minimized.Responsibilities:
- 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.
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.