Sous Chef- Banquets & Stewarding

Omni Houston Hotel. Discover a luxurious oasis at the Omni Houston Hotel. Situated on impeccably manicured grounds, the Omni Houston features the finest in Houston accommodations with sensational views of Downtown Houston and the beautiful resort-style pool area. The Omni Houston Hotel is centrally located in the prestigious Uptown Post Oak/Galleria area and is just minutes from all the excitement that Houston has to offer.

The Omni Houston Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training, and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude, and empowerment day in and day out. If you are a friendly, motivated person with a passion to serve others, the Omni Houston Hotel may be your perfect match.

Provides culinary and operational leadership for culinary production and the Stewarding Department. The position is responsible for ensuring that banquet events are properly planned, prepared, produced, and executed while maintaining the sanitation, equipment, staffing, and supply standards required to support all Food and Beverage operations. Supports the Executive Sous Chef and Banquet Chef with daily culinary execution, leads assigned culinary and stewarding supervisors and associates, and serves as the culinary manager on duty when assigned.

• Provide direct leadership and oversight for the daily operation of the Stewarding Department, ensuring that operating costs are controlled and service levels support the needs of Banquets, Culinary, and all Food and Beverage outlets.
• Support the Banquet Chef and Executive Sous Chef in the planning, preparation, production, and execution of banquet culinary operations.
• Review Banquet Event Orders, guarantees, diagrams, menus, timelines, and production requirements to ensure complete understanding of each event.
• Create, organize, and manage banquet production and preparation lists in coordination with the Banquet Chef and culinary leadership team.
• Lead banquet food production, plate-ups, buffets, action stations, breaks, receptions, and special-event execution as assigned.
• Supervise culinary supervisors, cooks, and stewarding associates during banquet preparation and event execution, clearly communicating assignments, standards, and timelines.
• Continuously monitor food quality, temperature, presentation, portioning, consistency, and timing throughout production and service.
• Maintain effective portion, yield, waste, and product controls to support established food-cost objectives.
• Assist with recipes, production standards, costing, purchasing, forecasting, and product requisitioning as assigned.
• Support menu tastings, VIP events, seasonal programs, and special-event preparation.
• Serve as the culinary manager on duty when assigned and provide operational coverage in the absence of the Banquet Chef or other culinary leaders.
• Ensure that all Banquets and Food and Beverage outlets have the required quantities of clean, sanitized, and properly maintained china, glassware, silverware, cookware, service equipment, and supplies.
• Maintain high sanitation standards throughout kitchens, dish rooms, pot-washing areas, loading areas, storage rooms, coolers, freezers, and other back-of-house spaces.
• Ensure compliance with all food-safety and health regulations, including dish-machine temperatures, chemical usage and storage, three-compartment sink setup and usage, handwashing, food temperatures, cooler and freezer temperatures, and proper storage practices.
• Work with the Executive Chef and Food and Beverage leadership on the purchasing, storage, requisitioning, and control of cleaning supplies, chemicals, china, glassware, silverware, smallwares, and banquet equipment.
• Maintain accurate inventory and par levels for stewarding supplies and equipment, and report breakage, loss, damage, and unusual consumption trends.
• Maintain dish machines, chafing dishes, speed racks, carts, transport equipment, shelving, and other culinary and stewarding equipment to a high standard; submit and follow up on maintenance…