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Banquet Culinary Leader

2 months ago

Fernandina Beach, Florida, United States Omni Hotels Full time

Position Overview:

Omni Hotels & Resorts

At Omni Hotels, we pride ourselves on providing exceptional experiences in a vibrant and welcoming environment. Our associates are integral to delivering outstanding service, and we foster a culture of respect, gratitude, and empowerment. If you are a dedicated culinary professional with a passion for excellence, this opportunity may be the perfect fit for you.

Job Responsibilities:

  • Oversee the hiring, training, and management of all banquet kitchen staff, ensuring a motivated and skilled team.
  • Manage inventory and procurement of all necessary supplies for banquet operations.
  • Maintain high standards of cleanliness and organization in the banquet kitchen.
  • Ensure all kitchen equipment is functioning properly and efficiently.
  • Prepare and present food items in accordance with established recipes and standards.
  • Demonstrate attention to detail and efficiency in all culinary tasks.
  • Effectively prioritize and delegate tasks to ensure smooth kitchen operations.
  • Resolve any issues that arise with sound judgment and composure.
  • Monitor food quality, portion control, and presentation standards consistently.
  • Participate in daily meetings to discuss event orders and kitchen operations.
  • Create and manage weekly staff schedules in collaboration with the Executive Chef.
  • Respond appropriately to any emergency situations within the hotel.
  • Supervise food preparation and presentation by kitchen staff, ensuring adherence to quality standards.
  • Maintain staffing levels and production guidelines for all culinary operations.
  • Ensure compliance with all health and safety regulations.
  • Provide diverse menu options while adhering to budgetary constraints.

Qualifications:

  • Strong attention to detail and ability to work efficiently.
  • Experience in managing and training kitchen staff.
  • Ability to maintain a calm demeanor in high-pressure situations.
  • Knowledge of safety and sanitation practices.
  • Experience in large-scale event catering.
  • Minimum of 3-5 years of experience in high-volume banquet operations.
  • At least 2 years of supervisory experience in a culinary setting.
  • Culinary education is preferred but not mandatory.
  • Must possess relevant food safety certifications.
  • Demonstrated ability to inspire and develop team members.
  • Experience working with diverse teams and managing multilingual staff.
  • Strong problem-solving skills and ability to manage kitchen operations effectively.

Physical Requirements:

  • Ability to lift and carry items weighing up to 70 pounds.
  • Capability to work in confined spaces for extended periods.

Working Environment:

  • Kitchen and restaurant areas with exposure to varying temperatures and humidity.
  • Interaction with food and cleaning chemicals.

Tools & Equipment:

  • Familiarity with kitchen utensils, cooking equipment, and food preparation tools.

Omni Hotels & Resorts is an equal opportunity employer, committed to diversity and inclusion in the workplace.