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
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
Omni Fort Lauderdale Hotel, set to open in Fall 2025, is an iconic new development in South Florida offering an unparalleled hospitality experience. This 29-story luxury hotel features 801 guest rooms and suites, multiple dining options including a vibrant rooftop bar, a sprawling pool, a fitness center, and a full-service spa inspired by natural springs. The Omni Fort Lauderdale will also include an entertainment pedestrian plaza with high-end shopping, an amphitheater, and a promenade with charter boat docking, creating a dynamic and engaging environment for both guests and locals. Strategically located at 1950 Eisenhower Blvd, the hotel is directly connected... 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/stand for extended periods of time, with frequent bending, twisting and going up and down stairs
- Most be able to perform all duties in outdoor settings
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell
- Requires repetitive motion of arms, and hands
- Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance
- Stand or walk for an extended period or for an entire work shift
- Must be able to walk/stand for extended periods of time, with frequent bending and twisting
- Requires repetitive motion
Job Qualifications
- Candidate is required to have at least 2 years culinary experience in a hotel or restaurant kitchen with a minimum one-year kitchen supervisory experience
- Candidate 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
- Candidate must be creative and up to speed on new concepts and food trends
- Computer literate and detail orientated is a must
- Must have basic mathematical skills and be able to create and understand financial reports
- Must have experience managing payroll and scheduling
- Must be able to work a flexible schedule to include weekends and holidays
- College education and/or culinary degree preferred
- Serve Safe certified food manager
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell
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 the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge
- To provide technical and administrative assistance to the Restaurant Chef
- Monitor china, glass and silver usage/breakage and inventory
- Able to source product and specs for any needed equipment
- Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees
- Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage, and public use areas of kitchen
- Control food safety and sanitation within the entire kitchen, educate and train in needed areas
- Check dates and quality of all areas of food service
- Communicate with food and beverage managers and Director of Food & Beverage on all issues and activity
- Oversees and participates in food production
- Able to expedite and perform all station or line cook functions
- Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines
- In conjunction with the Restaurant Chef and Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen
- Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications
- Works with staff on mise en place and checks each station for completion and quality prior to service
- Current with food industry, broad, advanced culinary knowledge and cooking skills, able to teach
- Maintains a positive attitude and positive, inspiring, motivated, kitchen environment
- Able to develop recipes, food cost analysis and menu development
- Fluent in all areas of food safety and health department as determined by the Tennessee Department of Health and corporate mandated ECOSURE
- Involved with work and work related issues, communicates with other managers outside of Food & Beverage Department to contribute to a smooth hotel operation
- Capable of being described by others as passionate about work, food and people
- When speaking about work, others in the kitchen and department are excited about what you have to say or demonstrate
- Performs any other duties assigned by management
- Assist and collaborate with all other culinary outlets and banquets operations
OysterLink - a hiring platform for restaurants and hotels.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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