Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $51,900.00 - $78,100.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Paid holidays
Career development opportunities
Job Description
Omni Fort Lauderdale Hotel is an upcoming luxury hospitality establishment set to open its doors in the fall of 2025. Located at 1950 Eisenhower Boulevard, this 29-story hotel will feature 801 guest rooms and suites alongside an array of upscale amenities designed to elevate the guest experience. The hotel is uniquely positioned with a direct connection to the Broward County Convention Center, making it a prime destination for both business and leisure travelers. The property also boasts several new dining venues, including multiple restaurants and a vibrant rooftop bar, as well as expansive recreational facilities such as a sprawling pool,... Show More
Job Requirements
- Minimum of three years culinary leadership experience in banquet kitchen
- Associate degree in Culinary Arts or related field preferred
- Serve Safe certified food manager
- Proven ability to lead and develop culinary staff
- Effective delegation and training skills
- Ability to work under pressure in a fast-paced environment
- Strong customer service and problem-solving skills
- Excellent communication skills in English
- Knowledge of food safety regulations and cooking techniques
- Proficiency with Microsoft Office and payroll systems
- Experience with payroll management and scheduling
- Ability to maintain professional demeanor
- Flexibility to work varied shifts including nights, weekends, and holidays
- Physical ability to lift up to 50 lbs and push/pull carts up to 100 lbs
- Ability to stand and walk for extended periods
- Willingness to work outdoors and perform repetitive motions
- Experience using commercial kitchen equipment and tools
Job Qualifications
- Three plus years of culinary leadership experience in high-volume banquet kitchen within a hotel operation
- Associates degree or higher in Culinary Arts preferred
- Serve Safe certified food manager
- Proven leadership skills with ability to delegate, train, develop, and motivate staff
- Ability to mentor sous chefs, culinary supervisors, and J-1 participants
- Ability to work well under pressure and make quick, clear decisions
- Highly developed customer service skills with problem-solving abilities
- Ability to teach staff guest interaction and address internal requests
- Ability to train staff to produce high volumes while maintaining Omni standards
- Excellent verbal and written communication skills in English
- Strong knowledge of food handling and presentation
- Creative and up-to-date on new food concepts and trends
- Proficient with Microsoft Office and payroll software
- Basic mathematical skills with ability to understand financial reports
- Experience managing payroll and scheduling
- Professional business appearance, attitude, and performance
- Flexible schedule including nights, weekends, and holidays
Job Duties
- Plan, evaluate, organize, hire, and direct banquet culinary team including sous chefs and culinarians
- Ensure compliance with all policies, procedures, and guidelines
- Provide necessary training, motivation, and leadership to the department personnel
- Coordinate with catering and event managers to meet client expectations and special dietary needs
- Manage food and labor costs efficiently
- Oversee equipment maintenance and safety in all food service areas
- Train staff in cooking basics, food safety, advanced culinary techniques, and knowledge
- Monitor inventory and usage of china, glass, and silver
- Perform all administrative duties for the department's operation
- Ensure cleanliness and organization of coolers, freezers, and storage areas
- Control food safety and sanitation, educate and train staff accordingly
- Participate actively in food production and ensure quality and quantity
- Attend BEO meetings and communicate guarantees and food changes
- Prepare for daily operations and ensure coverage on days off
- Develop strong working relationships with Banquet, Stewarding, Catering, and Conventions teams
- Expedite and perform station or line cook functions
- Create daily production lists and delegate duties
- Oversee sauce, stock, dressing, and butchery production
- Check mise en place and quality control before service
- Stay current with food industry trends and teach culinary knowledge
- Develop recipes, conduct food cost analysis, and menu development
- Write and execute special function menus within budget
- Maintain compliance with food safety and health regulations
- Communicate with hotel management and other departments to ensure smooth operation
- Maintain a positive, motivated kitchen environment
- Forecast and analyze departmental work processes
- Manage department payroll and meet budgeted levels
- Perform other duties as assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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