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
Retirement Plan
Employee Discounts
Training and Development
Employee wellness programs
Job Description
Omni Hotels & Resorts is a distinguished hospitality company known for delivering luxurious and memorable experiences to travelers worldwide. With a portfolio of iconic properties in prime destinations, Omni Hotels & Resorts is committed to exceptional service, elegant accommodations, and innovative amenities. The company prides itself on its ability to seamlessly blend tradition with modern sophistication, providing guests with authentic local experiences surrounded by comfort and style. Omni continues to expand its footprint, with the highly anticipated opening of the Omni Fort Lauderdale Hotel in Fall 2025, poised to become a landmark destination in South Florida.\n\nThe Omni Fort Lauderdale Hotel... Show More
Job Requirements
- Must have 3+ years culinary leadership experience in banquet kitchens
- Associates degree or higher preferred in Culinary Arts
- Serve Safe certified food manager
- Proven leadership skills with ability to train and develop team
- Ability to work under pressure and make decisions quickly
- Strong customer service and problem-solving abilities
- Excellent communication skills in English
- Knowledge of food safety and presentation
- Computer proficiency including Microsoft Office
- Experience in payroll and scheduling management
- Flexible to work varied shifts including nights, weekends, and holidays
- Ability to lift up to 50 lbs
- Ability to push and pull carts up to 100 lbs
- Ability to stand and walk for extended periods
- Ability to perform repetitive arm and hand motions
- Must be able to work in outdoor settings
- Must maintain professional appearance and attitude
Job Qualifications
- 3+ years culinary leadership experience in high-volume banquet kitchens within hotel operations
- Associates degree or higher in Culinary Arts preferred
- Serve Safe certified food manager
- Proven leadership with ability to delegate, train, develop, and motivate staff
- Ability to mentor leadership positions including sous chefs and culinary supervisors
- Ability to work under pressure and make quick, clear decisions
- Highly developed customer service and problem-solving skills
- Ability to train staff to produce high volumes with quality standards
- Excellent verbal and written English communication skills
- Strong knowledge of food handling and presentation
- Creative and up-to-date on food trends and concepts
- Proficient in Microsoft Office and payroll software
- Basic mathematical skills and ability to manage financial reports
- Experience managing payroll and scheduling
- Professional business appearance, attitude, and performance
- Flexible schedule with willingness to work nights, weekends, and holidays
- Ability to work early mornings, evenings, and holidays as needed
Job Duties
- Plan, evaluate, organize, hire, and direct the banquet culinary team including sous chefs and line culinarians
- Ensure policies, procedures, and guidelines are followed by department personnel
- Provide training, motivation, and leadership for all department staff
- Coordinate with catering and event manager 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 and educate staff on cooking basics, food safety, and advanced culinary techniques
- Monitor china, glass, and silver usage, breakage, and inventory
- Perform all necessary administrative duties
- Maintain cleanliness and organization of all kitchen storage areas daily
- Control food safety and sanitation and educate staff accordingly
- Oversee and participate in food production
- Attend BEO meetings to ensure guarantees and food products are correct and communicate changes
- Prepare operations ahead of time to ensure smooth service
- Ensure overall banquet food operation quality and quantity
- Develop strong relations with banquet, stewarding, catering, and convention services teams
- Expedite and perform all station or line cook functions
- Complete daily production lists and delegate duties
- Oversee sauce, stock, dressing, and butchery production
- Ensure mise en place and check station quality prior to service
- Stay current with food industry trends and culinary knowledge
- Develop recipes, food cost analysis, and menu development
- Write and execute special function menus within budget
- Maintain compliance with food safety and health regulations
- Collaborate across departments for smooth hotel operations
- Maintain a positive, motivating kitchen environment
- Forecast and analyze personnel needs and results
- Manage payroll weekly
- Perform any other duties assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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