F&B Outlet - Sous Chef

8212 Barton Club Dr, Austin, TX 78735, USA

Barton Creek Country Club

Barton Creek Country Club’s success is built on a dedicated, intelligent, and self-motivated team of associates who share a common goal: delivering personalized service to our members and guests while upholding the prestigious standards of a premier private club.

As part of our team, you’ll experience the distinctive culture of private club life where meaningful connections, attention to detail, and a commitment to excellence set the tone each day. We foster an environment where teamwork thrives and individual contributions are celebrated, creating a workplace that is both rewarding and inspiring.

Associates at Barton Creek Country Club enjoy a dynamic work atmosphere, comprehensive training and mentorship programs, and the pride that comes with representing a club known for its exceptional service and hospitality. We embody a culture of respect, gratitude, and empowerment, ensuring that every associate and club member feels valued and supported. If you are a friendly, motivated individual with a passion for serving others, a career at Barton Creek Country Club could be the perfect fit.

Omni Hotels & Resorts is seeking a Banquet Sous Chef
for the beautiful Barton Creek Resort & Spa!

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!

We are proud to announce we ranked among the best resorts in Texas:
Top 10 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2025.

Responsibilities:

• Partner to Hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
• Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure the compliance with them.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• To be a clear thinker, remain calm and resolve problems using good judgment.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.
• Assist in the overseeing of the and supervise the preparation and presentation of foods by line cooks and Garde Manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
• Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
• Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Operates and maintains all department equipment and reports malfunctions.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Sets a positive example for guest and associate relations.

Qualifications:

• Ca…