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
Training and Development
Flexible Schedule
Job Description
Omni Fort Lauderdale Hotel is an exciting upcoming addition to South Florida's hospitality and event landscape, set to open its doors in Fall 2025. Situated at 1950 Eisenhower Boulevard, this landmark 29-story hotel promises to be a beacon of luxury, convenience, and innovative design, providing guests and visitors with unparalleled experiences. The hotel is directly connected to the Broward County Convention Center, placing it in an enviable location just adjacent to the Port Everglades cruise terminal and less than two miles from Fort Lauderdale-Hollywood International Airport. This means guests attending conferences, business events, or simply enjoying leisure travel will benefit... Show More
Job Requirements
- Must be able to lift and carry up to 50 lbs
- able to push and pull carts and items up to 100 lbs
- able to walk or stand for extended periods with frequent bending, twisting and stairs
- capable of performing duties in outdoor settings
- proficient use of culinary tools and equipment
- repetitive arm and hand motions required
- able to move, bend, lift, carry, push, pull up to 40 pounds without assistance
- stand or walk for entire work shift
- able to maintain frequent bending and twisting
- meet health and safety standards for kitchen environments
Job Qualifications
- At least 2 years culinary experience in a hotel or restaurant kitchen
- minimum one-year kitchen supervisory experience
- proven culinary skills
- ability to lead, develop, and motivate staff
- excellent written and verbal communication skills
- strong organizational skills
- creativity and knowledge of new food concepts and trends
- computer literacy and attention to detail
- basic mathematical skills capable of creating and understanding financial reports
- experience managing payroll and scheduling
- flexibility to work weekends and holidays
- college education or culinary degree preferred
- Serve Safe certified food manager
- proficient in culinary tools and sensory evaluation
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
- oversee equipment maintenance and safety in all food service areas
- train and educate staff from basics to advanced cooking techniques
- provide technical and administrative assistance to the Restaurant Chef
- monitor china, glass and silver usage, breakage and inventory
- enforce kitchen policies on uniforms, attendance and appearance
- maintain cleanliness and organization of all storage and kitchen areas
- control food safety and sanitation, educate and train staff accordingly
- communicate with food and beverage managers and Director of Food & Beverage
- oversee and participate in food production
- able to expedite and perform station or line cook functions
- complete daily production list and delegate tasks
- ensure cleanliness and hygienic practices
- manage sauce, stock, dressings and butchery production
- supervise mise en place and quality checks
- stay current with food industry and culinary skills
- maintain a positive and motivational kitchen environment
- develop recipes, food cost analysis and menu items
- comply with food safety and health department regulations
- collaborate with other managers to support smooth hotel operation
- perform any other duties assigned by management
- assist and collaborate with all culinary outlets and banquet operations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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