Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,400.00 - $78,800.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k) with company matching
Employee Discounts
Fitness incentive program
Job Description
Omni Louisville is a distinguished hotel located in the heart of Louisville, Kentucky, well known for its architectural prominence and cultural significance. Reflecting the city's vibrant past, present, and future, Omni Louisville stands as a beacon of hospitality and luxury, crafted with inspiration from Louisville's rich history and authentic character. The hotel transforms one of Louisville's most significant urban blocks into a dynamic mixed-use environment that caters not only to hotel guests but also to residents and locals, making it an integral part of the community. With 612 well-appointed rooms, Omni Louisville offers guests stunning views and modern comforts. A... Show More
Job Requirements
- Minimum of 2 years of previous experience in a similar banquet chef position in a full-service convention hotel preferred
- Previous culinary leadership experience required
- Associates Degree or equivalent
- ServSafe Food Safety Certification
- Food Handler's Certificate
Job Qualifications
- Minimum of 2 years experience in a similar position within a full-service convention hotel preferred
- Culinary leadership experience required
- Associates Degree or equivalent
- ServSafe Food Safety Certified
- Food Handler's Certificate
Job Duties
- Coordinate all banquet hot and cold foods
- Work with garde manger to ensure quality meets specs and guarantees
- Ensure quality of banquet hot foods, main entrees, starches, and vegetables
- Attend daily BEO meetings to confirm guarantees and communicate changes
- Work ahead of operations to ensure timely product delivery and coverage preparation
- Manage banquet food operations to ensure quality and quantity
- Collaborate with banquet managers and captains to maintain accurate counts
- Reduce food cost and waste
- Communicate with Executive Steward on banquet equipment needs
- Assist Executive Chef and Executive Sous Chef with cost control, payroll, and menu planning
- Conduct monthly training sessions for associates
- Develop menus
- Perform other duties as assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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