Omni Hotels & Resorts
Overview
Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city’s rich history and authentic character, the
Omni Louisville
transforms one of the city’s most significant urban blocks into a unique and vibrant mixed‑use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allow guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blending elements of the city’s heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel’s Speakeasy and bowling alley. Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel, transforming Liberty Street into a pedestrian thoroughfare. The market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers’ coffee, baked bread, and smoked barbecue.
Job Description To provide and maintain high quality standards and procedures in preparing and serving all banquet food.
Benefits
Comprehensive medical, dental, and vision insurance options
Paid time off to rest, recharge, and spend time on what matters most
401(K) with company matching, plus access to Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA)
Voluntary benefits such as life and AD&D insurance, critical illness and accident coverage, hospital indemnity, legal services, identity theft protection, telemedicine, pet insurance, and whole life coverage
Perks
Discounts on dining, spa treatments, retail purchases, and hotel stays at other Omni locations
A fitness incentive program to help you stay active and healthy
Access to confidential support services through our Employee Assistance Program (EAP)
Responsibilities
Coordinate all banquet hot and cold foods, ensuring quality meets specifications and guarantees with Garde Manger
Attend daily BEO meetings to verify guarantees and food products; communicate changes to Chef, Garde Manger, and Bakeshop
Plan operations one to two days ahead to ensure timely product delivery and coverage readiness
Oversee overall banquet food operation for quality and quantity, maintaining good relationships with Banquet Managers and Captains, and managing food cost, waste, and returns
Communicate with the Executive Steward regarding banquet equipment requirements
Collaborate with the Executive Chef and Executive Sous Chef on cost control, payroll, and menu planning for banquet responsibilities
Coordinate with Executive Sous Chef, Executive Chef, and Garde Manger
Conduct monthly training classes with immediate associates
Develop menu items
Perform other duties assigned by management
Qualifications
Minimum of 2 years previous experience in a similar position within a full-service convention hotel preferred
Previous culinary leadership experience required
Associate’s Degree or equivalent
Must be ServSafe Food Safety Certified
Must have Food Handler’s Certificate
EEO Statement Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP’s Pay Transparency Nondiscrimination policy statement. If you require special assistance to apply, please email applicationassistance@omnihotels.com.
Seniority Level Entry level
Employment Type Full-time
Job Function Management and Manufacturing
Industry Hospitality
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Omni Louisville
transforms one of the city’s most significant urban blocks into a unique and vibrant mixed‑use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allow guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blending elements of the city’s heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel’s Speakeasy and bowling alley. Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel, transforming Liberty Street into a pedestrian thoroughfare. The market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers’ coffee, baked bread, and smoked barbecue.
Job Description To provide and maintain high quality standards and procedures in preparing and serving all banquet food.
Benefits
Comprehensive medical, dental, and vision insurance options
Paid time off to rest, recharge, and spend time on what matters most
401(K) with company matching, plus access to Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA)
Voluntary benefits such as life and AD&D insurance, critical illness and accident coverage, hospital indemnity, legal services, identity theft protection, telemedicine, pet insurance, and whole life coverage
Perks
Discounts on dining, spa treatments, retail purchases, and hotel stays at other Omni locations
A fitness incentive program to help you stay active and healthy
Access to confidential support services through our Employee Assistance Program (EAP)
Responsibilities
Coordinate all banquet hot and cold foods, ensuring quality meets specifications and guarantees with Garde Manger
Attend daily BEO meetings to verify guarantees and food products; communicate changes to Chef, Garde Manger, and Bakeshop
Plan operations one to two days ahead to ensure timely product delivery and coverage readiness
Oversee overall banquet food operation for quality and quantity, maintaining good relationships with Banquet Managers and Captains, and managing food cost, waste, and returns
Communicate with the Executive Steward regarding banquet equipment requirements
Collaborate with the Executive Chef and Executive Sous Chef on cost control, payroll, and menu planning for banquet responsibilities
Coordinate with Executive Sous Chef, Executive Chef, and Garde Manger
Conduct monthly training classes with immediate associates
Develop menu items
Perform other duties assigned by management
Qualifications
Minimum of 2 years previous experience in a similar position within a full-service convention hotel preferred
Previous culinary leadership experience required
Associate’s Degree or equivalent
Must be ServSafe Food Safety Certified
Must have Food Handler’s Certificate
EEO Statement Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP’s Pay Transparency Nondiscrimination policy statement. If you require special assistance to apply, please email applicationassistance@omnihotels.com.
Seniority Level Entry level
Employment Type Full-time
Job Function Management and Manufacturing
Industry Hospitality
#J-18808-Ljbffr