Banquets - Sous Chef

Omni Tempe Hotel at ASU Located at the corner of University and Mill, Omni Tempe Hotel at ASU sits at the center of Tempe’s energy, creativity, and growth. As the flagship hotel of the city’s revitalized downtown, we offer more than 36,000 square feet of stunning indoor and outdoor event space, four signature dining outlets, a rooftop pool deck with unbeatable views, and 330 beautifully designed guest rooms overlooking the ASU campus and Tempe skyline.

What truly sets us apart is our people. At Omni Tempe, we’re building a team of warm, passionate professionals who believe that hospitality is about creating moments that matter. Whether you’re just beginning your career or taking your next big step, you’ll find mentorship, growth, and purpose here. Join us and be part of something extraordinary.

Help us shape the future of hospitality in the heart of Tempe. Banquet Sous Chef Overview: The Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

Responsibilities

Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized. Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from the point of departure to arrival.

Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. Work with Executive Chef to plan and implement menu development.

Produce current and creative dishes that speak to the hotel concepts. Maintain up to date knowledge of the local competitor’s food production and offerings. Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.

Conduct/attend all required department training and meetings. Perform any other duties required by management.

Qualifications

Candidate must have at least 3 years’ experience in a kitchen leadership capacity and excellent knowledge of current culinary trends. Large convention hotel / high volume business experience strongly preferred. Bachelor’s Degree or Equivalent. Union environment experience preferred . Must be competent in culinary creativity as demonstrated by cooking test.

Strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel operations. Ability to always maintain a positive and professional demeanor and composure.

PERKS AND BENEFITS

A culture of fun, inclusion, and growth Complimentary meals Health Insurance and matching 401(k) after one year Generous Paid Time Off offered after 90 days Performance-driven, ALL-IN culture Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster .

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. 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 .