Banquet Chef FT

Orlando Resort at Championsgate

The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.

Omni Orlando's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.

To provide and maintain high quality standards and procedures in preparing and serving all banquets and catering food.

Hire, train, supervise, motivate, mentor, schedule and discipline all banquet department associates.
• Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.
• Ensure all banquet department equipment is in full working order.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure the compliance with them.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• To be a clear thinker, remain calm and resolve problems using good judgment.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check line plating and quality, spot check outlets to ensure SOP's are being followed.
• Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.
• Create weekly associate schedules to be approved by Executive Chef.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.
• Oversee the Banquet kitchen and supervise the preparation and presentation of foods by chefs, cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
• Maintain ample staffing and production guidelines for banquet kitchen, employee cafeteria, butcher & saucier
• Assure that purchases are being made according to BEO specifications and business demands
• Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
• Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & Seafood scraps are properly utilized
• Provide variety in menu preparation; within budgetary limitations

• Attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• To be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to instill safety and sanitation habits in all employees.
• Teach and mentor associates the importance of consistency in preparation and presentation.
• Experienced in large scale event production techniques.
• Maintain cleanliness of work area at all times.
• 3-5 years minimum high volume banquet related experience is required.
• 2 years minimum supervisory related job experience is required.
• Culinary related education is preferred but not required.

• Must have State of Florida food safety certification.

• Keep walk-in, prep area and equipment up to Health Department standards at all time.
• Demonstrate personal ownership to tasks and follow through to achieve the required results.
• Use a "hands-on" approach to management.
• Abilities to inspire, train, and develop people for promotion.
• Experience communicating, training, and managing multi-lingual staffs.
• Experience training and cross-training employees.
• Instill a guest service attitude in all employees.
• Instill a "can-do" attitude in employees.
• Coach employees how to resolve and de-escalate conflicts.
• Instill a calm, organized approach in all situations.
• Helps to manage wages, productivity and expenses in accordance with business demand.
• Supervises banquet kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Plans and manages food quantities and plating requirements for all banquet functions.
• Assists Executive Chef and Executive Sous Chef with kitchen operations as necessary.
• Performs all duties of kitchen associates as required.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Estimates daily Banquet Event Order production needs; communications production needs to key personnel.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations.
• Coordinates banquet production and plating with the Banquet Captains
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and HACCP procedures of all food products.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Physical Requirements:

• Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.
• Ability to work standing up in a confined area for long periods of time in order to perform the essential functions

Working Environment:

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures
• Exposure to food and beverage hazardous cleaning chemicals
• Exposure to food items and beverages

Tools & Equipment:

• Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, dough sheeter, proofer.
• Ovens, grills, stoves, flat tops, salamanders

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. 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