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
fitness center access
Professional development opportunities
Job Description
Omni Fort Lauderdale Hotel is set to become a premier destination in South Florida upon its grand opening in Fall 2025. This luxury hotel spans 29 stories and is strategically located at 1850 Eisenhower Blvd, directly connected to the Broward County Convention Center. Omni Fort Lauderdale will offer guests 801 elegantly designed rooms and suites, complemented by multiple upscale dining options, a vibrant rooftop bar, a sprawling pool area, a state-of-the-art spa inspired by natural springs, and a fitness center. One of the hotel's standout features is its vast 120,000 square feet of versatile indoor and outdoor meeting and event... Show More
Job Requirements
- High school diploma or equivalent
- Minimum three years of culinary leadership experience in banquet kitchen within a hotel
- Serve Safe certified
- Ability to lift and carry up to 50 lbs
- Ability to push and pull carts/items weighing up to 100 lbs
- Ability to stand and walk for extended periods with frequent bending, twisting, and stair use
- Ability to work outdoors
- Experience using culinary tools and commercial kitchen equipment
- Good sense of taste and smell
- Ability to perform repetitive arm and hand motions
- Ability to work early mornings, evenings, weekends, and holidays as needed
- Flexible and adaptable to changing schedules and responsibilities
Job Qualifications
- Three or more years of culinary leadership experience in a high-volume Banquet kitchen within a hotel operation
- Associate degree or higher preferred in Culinary Arts
- Serve Safe certified food manager
- Proven leadership skills with ability to delegate, train, develop, and motivate staff
- Experience mentoring leadership roles including sous chefs and culinary supervisors
- Ability to work well under pressure and make decisive decisions in fast-paced settings
- Strong customer service skills with a friendly and approachable demeanor
- Skilled in teaching employees to interact courteously with internal and external guests
- Experience training staff to produce high volumes while maintaining quality
- Excellent verbal and written communication skills in English
- Extensive knowledge of food handling and presentation
- Creativity and awareness of current food trends and concepts
- Proficiency with Microsoft Office and payroll software
- Basic mathematical skills to understand and create financial reports
- Experience managing payroll and scheduling
- Professional business appearance, attitude, and performance
- Flexible schedule availability including nights, weekends, and holidays
Job Duties
- Plan, evaluate, and organize activities of the Banquets culinary team including Sous Chefs and line culinarians
- Ensure compliance with all policies, procedures, and guidelines by staff
- Provide training, motivation, and leadership to 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 food service areas
- Monitor inventory and usage of china, glass, and silver
- Perform administrative duties necessary for department functioning
- Maintain cleanliness and organization of all storage areas daily
- Control food safety and sanitation standards and educate staff accordingly
- Participate in and oversee food production
- Attend BEO meetings to confirm guarantees and food details
- Prepare for operation days ahead and ensure coverage on days off
- Ensure quality and quantity of banquet food operations
- Develop strong working relationships with Banquet, Stewarding, Catering, and Convention Services teams
- Expedite and perform all station or line cook duties as needed
- Delegate daily production tasks and follow purchasing guidelines
- Oversee production of sauces, stocks, dressings, and butchery items
- Check mise en place and quality of each station before service
- Stay current with food industry trends and culinary knowledge
- Develop recipes, perform food cost analysis, and assist in menu development
- Create and execute special function menus within budget
- Maintain compliance with food safety and health department regulations
- Communicate with other department managers to contribute to smooth hotel operations
- Maintain a positive and motivating kitchen environment
- Forecast results and analyze work processes
- Manage budgets and payroll weekly
- Perform 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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