Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,600.00 - $64,300.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
flexible schedule
Career Development
Job Description
Omni Fort Lauderdale is an upcoming landmark hotel set to open in Fall 2025, positioned to become a premier destination in South Florida. Situated at 1950 Eisenhower Blvd, this 29-story luxury hotel is directly connected to the Broward County Convention Center, offering unparalleled convenience for business and leisure travelers alike. With close proximity to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport, Omni Fort Lauderdale stands out as an iconic establishment combining comfort, style, and functionality. The property boasts 801 guest rooms and suites, multiple dining options including a vibrant rooftop bar, a sprawling swimming... Show More
Job Requirements
- Must be able to lift and carry up to 50 lbs
- Must be able to push and pull carts and items weighing up to 100 lbs
- Must be able to walk or stand for extended periods with frequent bending, twisting and stair climbing
- Must be able to perform duties in outdoor settings
- Must be able to utilize culinary tools such as knives and commercial equipment
- Requires repetitive motion of arms and hands
- Ability to move, bend, lift, carry, push, pull and place objects weighing up to 40 pounds without assistance
- Must be able to stand or walk for an entire work shift
- Requires the ability to maintain physical stamina for repetitive motions and extended periods of standing or walking
Job Qualifications
- At least 2 years culinary experience in a hotel or restaurant kitchen with minimum one-year supervisory experience
- Proven culinary skills with ability to lead, develop and motivate staff
- Excellent written and verbal communication skills
- Strong organizational skills
- Creativity and awareness of new concepts and food trends
- Computer literate and detail oriented
- Basic mathematical skills to understand financial reports
- Experience managing payroll and scheduling
- Ability to work flexible schedules including weekends and holidays
- College education and/or culinary degree preferred
- Serve Safe certified food manager
- Proficiency in use of culinary tools including knives and commercial kitchen equipment
- Good tasting and smelling abilities
Job Duties
- Utilize a hands-on approach to training and developing kitchen staff
- Responsible for efficient food and labor cost
- Ensure that all services provided achieve the established standards within the agreed budgetary controls
- Responsible for overseeing equipment maintenance and safety in all food service areas
- Training and education of staff from basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge
- Provide technical and administrative assistance to the Restaurant Chef
- Monitor china, glass and silver usage/breakage and inventory
- Source products and specifications for needed equipment
- Monitor kitchen policy of uniforms, attendance, and appearance of culinary and stewarding employees
- Responsible for cleanliness and organization of all walk-in coolers and freezers, reach-in coolers, dry storage, and public kitchen areas
- Control food safety and sanitation, educate and train staff in necessary areas
- Communicate with food and beverage managers and Director of Food & Beverage on all operational issues and activities
- Oversee and participate in food production
- Expedite and perform all station or line cook functions
- Complete daily production lists for line staff and delegate assigned duties
- Follow purchasing and ordering guidelines
- Ensure high cleanliness and hygienic standards in kitchen in conjunction with Restaurant Chef and Executive Steward
- Responsible for sauce, stock, dressings and butchery production according to standards and specs
- Work with staff on mise en place and check station quality prior to service
- Maintain current knowledge of food industry trends and advanced culinary techniques
- Foster a positive, inspiring, and motivated kitchen environment
- Develop recipes, conduct food cost analysis and participate in menu development
- Comply fully with food safety and health regulations as per corporate and local health departments
- Collaborate with other culinary outlets and banquet operations
- Communicate and collaborate with other hotel managers to ensure smooth operations
- Perform additional duties as assigned by management
OysterLink connects hospitality employers and applicants.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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