Banquet Sous Chef - Oklahoma City, OK

Located in the vibrant heart of downtown Oklahoma City, this 605-room luxury convention center hotel offers exquisite hospitality experiences to both business and leisure travelers. Nestled next to the Paycom Center, home of the OKC Thunder, and adjacent to the Oklahoma Convention Center, the hotel enjoys a prime location that allows guests easy access to conferences, sporting events, and entertainment venues. Just across the street lies the expansive 70-acre Scissortail Park, ideal for outdoor relaxation and recreation. This prestigious property boasts several unique dining and entertainment options including Seltzer's Modern Diner, an all-day dining outlet; OKC Tap House, an entertainment sports bar; Bob's Steak & Chop House, a specialty restaurant; Park Grounds, a coffee shop; and RareBird Gift Shop, a retail outlet offering curated merchandise. Guests can also indulge in the luxurious Mokara Spa, maintain fitness routines in the fully equipped fitness center, or unwind at the rooftop pool and bar known as CatBird Seat, which features a cozy fire pit, an outdoor lawn, and private cabanas. The hotel prides itself on supporting events with 76,000 square feet of versatile meeting and event spaces including a grand 20,000 square foot ballroom, a 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space overlooking Scissortail Park. The Sous Chef role is central to maintaining the standard of culinary excellence at this iconic property. This position demands a dynamic leader who will ensure the efficient running of the kitchen and food production outlets by supporting and advising the Executive Chef on all kitchen operations. The Sous Chef plays a critical role in upholding hygienic standards and cleanliness throughout the kitchen, working closely with culinary teams, servers, and stewarding staff. Responsibilities include overseeing and managing personnel, driving motivation and training, and managing the day-to-day direction and coordination of restaurant units. The candidate will be responsible for key supervisory tasks ranging from interviewing, hiring, and training employees to planning, assigning duties, evaluating performance, and resolving workplace concerns. This leadership position requires someone with a strong background in culinary arts and kitchen management, excellent organizational and communication skills, and proficiency in food and beverage control procedures. The Sous Chef is expected to bring innovative approaches to kitchen operations, maintain cost efficiency, promote regional culinary flavors, and ensure the highest standards of food production and presentation. Familiarity with Microsoft Office Suite and knowledge of ServSafe sanitation practices are essential, and certifications such as ACF are preferred. Joining this team means being part of a reputable brand that values diversity, equal opportunity, and professional growth within a luxury hospitality setting.

• AAS in culinary arts or equivalent from an accredited university or institute
• Previous culinary experience is highly preferred
• Must possess strong organizational, management, culinary, communication, and motivational skills
• Must be proficient in all aspects of the food and beverage hospitality industry control procedures
• Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production and presentation methods
• Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint)
• Must be able to stand
• walk
• use hands to finger, handle, or feel
• reach with hands and arms
• talk or hear
• and taste or smell
• ServSafe sanitation
• ACF certified preferred