Banquet Chef
Omni Hotels & Resorts, Nashville, TN, United States
Overview
Omni Nashville Hotel is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts. If you love hospitality, and have a passion to serve others then you’ll love working with the Omni Nashville Hotel – apply today!
Responsibilities
Responsible for directing, coordinating, training, and supervising the Banquet culinary team. To provide technical and administrative assistance to ensure efficient, effective operation of the kitchen and food production outlets.
Responsible for planning, evaluating, organizing, hiring, and directing the activities of Banquets culinary team to include Sous Chefs, and line level culinarians.
Ensures that all policies, procedures, and guidelines are followed by department personnel.
Provides the necessary training, motivation, and leadership for all department personnel.
Responsible for efficient food and labor cost.
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.
Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.
Responsible for all administrative duties necessary in the functioning of the department.
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. This is a daily task that must be completed.
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.
Oversees and participates in food production.
Attends BEO meetings to ensure guarantees and food products are correct. Communicate all guarantees and food changes to appropriate culinary areas.
Works one to two days ahead of operation to ensure product delivery is on time and to insure on days off anyone covering has what they need to operate.
Responsible for overall banquet food operation to ensure quality and quantity.
Develop strong working relations with the Banquet, Stewarding, Catering, and Conventions Services teams, and remain in constant communication to ensure clients needs are met always.
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.
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 knowledge, broad, advanced culinary skills, and cooking abilities, able to teach.
Able to develop recipes, food cost analysis and menu development across all meal periods.
Able to write, develop, and execute a special function menu within budget for banquets with the current food philosophy and technique established.
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.
Reads and is well versed on industry related journals including popular magazines, food writing, media, and industry related functions.
Maintains a positive attitude and positive, inspiring, motivated kitchen environment.
Set priorities for the Kitchen Notes culinary team and provide feedback to others that enhances performance.
Anticipates needs, forecasts results, and analyzes work processes for personnel in the department.
Ensures outlet meets budgeted levels, and manages department payroll on a weekly basis.
Performs any other duties assigned by management.
Qualifications
3+ years of Department Head Culinary Leadership experience in a high-volume Banquet kitchen within a hotel operation required.
Associates degree or higher preferred in Culinary Arts.
Serve Safe certified food manager.
Proven leadership skills with ability to delegate, effectively train, develop and motivate staff; ability to mentor leadership positions including sous chefs, culinary supervisors and J-1 participants.
Ability to work well under pressure, think clearly, quickly and make concise decisions in a fast-paced environment.
Highly developed customer service skills with a friendly demeanor and strong problem-solving abilities, with a keen eye for detail.
Ability to train staff to produce high volumes of work while maintaining Omni standards.
Clear, professional written and verbal communication in English with guests, management and co-workers.
Excellent knowledge of food handling and presentation.
Creative and up to speed on new concepts and food trends.
Computer proficiencies including Microsoft Office and payroll software experience.
Basic mathematical skills and ability to create and understand financial reports.
Experience managing payroll and scheduling.
Maintain a professional business appearance, attitude, and performance.
Flexible schedule and willingness to work nights, weekends, and holidays when necessary.
Physical requirements: move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds; stand or walk for extended periods.
Requires repetitive motion of arms, hands, and legs.
Omni Hotels & Resorts is an Equal Opportunity/AA/Disability/Veteran Employer. The EEO Is The Law Poster is available at the linked resource. If you need special assistance to apply for a posted position, please email applicationassistance@omnihotels.com.
#J-18808-Ljbffr
Omni Nashville Hotel is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts. If you love hospitality, and have a passion to serve others then you’ll love working with the Omni Nashville Hotel – apply today!
Responsibilities
Responsible for directing, coordinating, training, and supervising the Banquet culinary team. To provide technical and administrative assistance to ensure efficient, effective operation of the kitchen and food production outlets.
Responsible for planning, evaluating, organizing, hiring, and directing the activities of Banquets culinary team to include Sous Chefs, and line level culinarians.
Ensures that all policies, procedures, and guidelines are followed by department personnel.
Provides the necessary training, motivation, and leadership for all department personnel.
Responsible for efficient food and labor cost.
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.
Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.
Responsible for all administrative duties necessary in the functioning of the department.
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. This is a daily task that must be completed.
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.
Oversees and participates in food production.
Attends BEO meetings to ensure guarantees and food products are correct. Communicate all guarantees and food changes to appropriate culinary areas.
Works one to two days ahead of operation to ensure product delivery is on time and to insure on days off anyone covering has what they need to operate.
Responsible for overall banquet food operation to ensure quality and quantity.
Develop strong working relations with the Banquet, Stewarding, Catering, and Conventions Services teams, and remain in constant communication to ensure clients needs are met always.
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.
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 knowledge, broad, advanced culinary skills, and cooking abilities, able to teach.
Able to develop recipes, food cost analysis and menu development across all meal periods.
Able to write, develop, and execute a special function menu within budget for banquets with the current food philosophy and technique established.
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.
Reads and is well versed on industry related journals including popular magazines, food writing, media, and industry related functions.
Maintains a positive attitude and positive, inspiring, motivated kitchen environment.
Set priorities for the Kitchen Notes culinary team and provide feedback to others that enhances performance.
Anticipates needs, forecasts results, and analyzes work processes for personnel in the department.
Ensures outlet meets budgeted levels, and manages department payroll on a weekly basis.
Performs any other duties assigned by management.
Qualifications
3+ years of Department Head Culinary Leadership experience in a high-volume Banquet kitchen within a hotel operation required.
Associates degree or higher preferred in Culinary Arts.
Serve Safe certified food manager.
Proven leadership skills with ability to delegate, effectively train, develop and motivate staff; ability to mentor leadership positions including sous chefs, culinary supervisors and J-1 participants.
Ability to work well under pressure, think clearly, quickly and make concise decisions in a fast-paced environment.
Highly developed customer service skills with a friendly demeanor and strong problem-solving abilities, with a keen eye for detail.
Ability to train staff to produce high volumes of work while maintaining Omni standards.
Clear, professional written and verbal communication in English with guests, management and co-workers.
Excellent knowledge of food handling and presentation.
Creative and up to speed on new concepts and food trends.
Computer proficiencies including Microsoft Office and payroll software experience.
Basic mathematical skills and ability to create and understand financial reports.
Experience managing payroll and scheduling.
Maintain a professional business appearance, attitude, and performance.
Flexible schedule and willingness to work nights, weekends, and holidays when necessary.
Physical requirements: move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds; stand or walk for extended periods.
Requires repetitive motion of arms, hands, and legs.
Omni Hotels & Resorts is an Equal Opportunity/AA/Disability/Veteran Employer. The EEO Is The Law Poster is available at the linked resource. If you need special assistance to apply for a posted position, please email applicationassistance@omnihotels.com.
#J-18808-Ljbffr