Executive Banquet Chef

2 days ago

Nashville, Tennessee, United States Omni Hotels Full time
Job Title: Executive Banquet Chef

Omni Nashville Hotel is seeking an experienced Executive Chef to lead our Banquets culinary team.

Key Responsibilities:
  • Direct and coordinate the activities of the Banquets culinary team, including Sous Chefs and line-level culinarians.
  • Ensure all policies, procedures, and guidelines are followed by department personnel.
  • Provide necessary training, motivation, and leadership for all department personnel.
  • Oversee food and labor costs.
  • Ensure equipment maintenance and safety in all food service areas.
  • Train and educate staff on cooking techniques, food safety, and sanitation.
  • Monitor china, glass, and silver usage/breakage and inventory.
  • Perform administrative duties necessary for the functioning of the department.
  • Ensure cleanliness and organization of all walk-in coolers and freezers, as well as public use areas of the kitchen.
  • Control food safety and sanitation within the entire kitchen.
  • Oversee and participate in food production.
  • Attend meetings to ensure guarantees and food products are correct.
  • Develop strong working relationships with the Banquets, Stewarding, Catering, and Conventions Services teams.
  • Able to expedite and perform all station or line cook functions.
  • Complete daily production lists for line staff and delegate assigned duties.
  • Responsible for all sauce, stock, dressing, and butchery production according to kitchen standards and specifications.
  • Work with staff on mise en place and check each station for completion and quality prior to service.
  • Stay current with food industry trends and cooking techniques.
  • Develop recipes, food cost analysis, and menu development across all meal periods.
  • Write, develop, and execute special function menus within budget for banquets.
  • Fluent in all areas of food safety and health department regulations.
  • Communicate with other managers to contribute to a smooth hotel operation.
  • Maintain a positive attitude and inspiring kitchen environment.
  • Set priorities for the Kitchen Notes culinary team and provide feedback to enhance performance.
  • Anticipate needs, forecast results, and analyze work processes for personnel in the department.
  • Ensure outlet meets budgeted levels and manage department payroll on a weekly basis.
Qualifications:
  • 3+ years of previous culinary leadership experience in a high-volume Banquets kitchen within a hotel operation.
  • Associates degree or higher in Culinary Arts preferred.
  • Serve Safe certified food manager.
  • Proven leadership skills with ability to delegate, train, develop, and motivate staff.
  • Ability to work well under pressure, think clearly, and make concise decisions in a fast-paced environment.
  • Highly developed customer service skills with a friendly approachable demeanor and strong problem-solving abilities.
  • Ability to train staff to produce high volumes of work while maintaining quality per Omni standards.
  • Excellent knowledge of food handling and presentation.
  • Candidate must be 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 with ability to work nights, weekends, and holidays when necessary.

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