Job Overview
Compensation
Type:
Salary
Rate:
Range $66,000.00 - $90,300.00
Benefits
Comprehensive training and mentoring programs
dynamic and exciting work environment
Culture of respect, gratitude and empowerment
opportunities for professional growth
Employee recognition and pride
inclusive and equal opportunity employer
Supportive team atmosphere
Job Description
The Omni Richmond Hotel is a distinguished establishment ideally located in the historic and vibrant Shockoe Slip district at the heart of Richmond, Virginia. Known for its refined Southern hospitality, the hotel offers guests an elegant and relaxing setting combined with exceptional service. This location places guests in close proximity to Richmond's financial and legislative districts, the Virginia State Capitol, breathtaking architecture, renowned restaurants, and vibrant nightlife along the scenic James River. The Omni Richmond hotel not only serves as a top destination for travelers seeking comfort and sophistication but also maintains a commitment to preserving the culturally rich atmosphere... Show More
Job Requirements
- Must have at least 2 years previous culinary management experience in a high volume, full service kitchen, with at least half of that time spent in a banquet food production capacity
- Must have proven culinary skills and must be able to lead, develop, and motivate staff
- Excellent written and verbal communication skills as well as organizational skills
- Must be creative and up to speed on new concepts and food trends
- Both banquets and restaurant experienced preferred
- Must be computer literate and detail orientated
- Must have basic mathematical skills and be able to create and understand financial reports
- Ability to work a flexible schedule to include weekends and holidays
- College education and/or culinary degree preferred
- Certified as a ServSafe Manager preferred
- Ability to stand, sit, bend, lift, and carry for extended periods of time
- Ability to lift and carry up to 50lbs without assistance
Job Qualifications
- Two years of culinary management experience in a high volume, full service kitchen with banquet food production experience
- Proven culinary skills with ability to lead, develop and motivate staff
- Excellent written and verbal communication skills
- Strong organizational skills
- Creativity and familiarity with new food concepts and trends
- Experience in both banquet and restaurant settings preferred
- Computer literacy and attention to detail
- Basic math skills and ability to create and understand financial reports
- Flexibility to work weekends and holidays
- College education or culinary degree preferred
- ServSafe Manager certification preferred
- Ability to stand, sit, bend, lift and carry for extended periods
- Capability to lift and carry up to 50 pounds without assistance
Job Duties
- Assist the Executive Chef in managing daily food production, preparation and presentation for restaurant, room service and banquet operations
- Monitor, analyze and control labor and food costs
- Prepare reports, charts and schedules to meet or exceed budgets
- Assist in creation, costing and implementation of menus for outlets, banquets, seasonal and specialty occasions
- Assume Executive Chef responsibilities in his or her absence
- Provide kitchen support for restaurant and banquet functions
- Oversee proper handling and tracing of banquet food returns
- Direct proper sanitation of kitchen facilities and equipment
- Comply with health code standards for sanitation
- Ensure kitchen equipment is in good working order and file tickets for repairs
- Direct proper maintenance of walk-in coolers including food rotation and cleanliness
- Ensure staff understands and executes expectations within guidelines
- Provide leadership to achieve high food quality scores
- Check and control kitchen staff sign-in and sign-out procedures
- Perform other job related duties as assigned
Job Location
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