New 
Banquets Sous Chef-FT
 Omni Hotels & Resorts | |
29-29
| |
 United States, California, Carlsbad | |
| 2100 Costa Del Mar Road (Show on map) | |
 Jun 18, 2026 | |
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Omni La Costa Resort & Spa
Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is a destination where timeless luxury meets modern wellness. Home to the award-winning Spa at La Costa, recognized among the nation's best, the resort also features acclaimed restaurants showcasing fresh, coastal-inspired cuisine, championship golf and tennis, and a host of pools and experiences that celebrate the Southern California lifestyle. At Omni La Costa, our associates are the heart of the guest experience. We foster a culture rooted in respect, gratitude, and empowerment, offering comprehensive training, mentorship, and opportunities for growth. If you're passionate about hospitality, Omni La Costa may be your perfect match. Banquets Sous Chef - Full Time Overview: Assistant to the Banquet Chef. Maintaining food quality and to assist wherever needed to insure proper completion of banquet functions. Responsibilities: 1. Store all items in approved containers that are wrapped, dated and labeled. Do not store anything in cans. 2. Clean all small equipment such as mixers, buffalo choppers, etc., immediately after using them. 3. Responsible for upholding quality standard, portion control, production level and presentation of food. 4. Responsible for the cleanliness of the Kitchen and adherence to all health regulations in food preparation, storage and service. 5. Be prepared with banquet function sheets and production sheets. 6. Insure production is completed and ready at required time of banquet function. 7. Communicate with banquet Chef pertaining to the BEO's, special functions, daily pars, production problems, etc. 8. Communicate with banquet captains about each function, special requests, potential problems with parties, etc. NON-ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Attend all safety and departmental meetings. 2. Sign in and out on the authorized form. Have your supervisor initial it before leaving. 3. Assist where needed to insure completion of production. 4. Pull all frozen items two days prior to when they are needed. 5. Training of new banquet employees to maintain quality and consistency. This brief job profile is to give a general idea of the job and in no way states or implies that these are the only duties to be performed by the associate in this position. Other duties will be assigned. SUPERVISORY RESPONSIBILITIES The supervision of culinary production and in ordering of supplies when the Banquet Chef is not available. To provide training of new employees to the kitchens. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The hotel is open seven (7) days a week, 24 hours a day. You may be asked to work other than your scheduled shift. * One to two years assistant supervisory position, three to four years of quantity cooking, knowledge of cooking and sauces basics., or equivalent combination of education and experience is required. NECESSARY LICENSES/ CERTIFICATIONS Certification of apprenticeship program or culinary certification. Also, a San Diego County Food handler's card or Serve Safe Certification will be required prior to the start of employment. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, and reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. 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. | |