Banquet Chef

Omni Hotels & Resorts•Irving, TX

About The Position

Omni Hotels & Resorts is seeking Banquet Chef for the beautiful newly renovated Omni Las Colinas Hotel! If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni! We are proud to announce that we are the highest rated hotel company on Glassdoor's 2019 Best Places to Work list!

Requirements

Must have previous hotel banquets experiece.
Candidate must have proven exemplary culinary skills and must be able to lead, develop, and motivate staff.
Extensive food and wine knowledge and creativity.
Excellent written and verbal communication skills as well as organizational skills.
Candidate must be creative and up to speed on new concepts and food trends.
Computer literate and detail orientated is a must.
Must have basic mathematical skills and be able to create and understand financial reports.
Must have experience managing payroll and scheduling.
Must be able to work a flexible schedule to include weekends and holidays.
Texas Food Handler / Serve Safe certified food manager is required.

Nice To Haves

College education and/or culinary degree is strongly preferred.

Responsibilities

Responsible for the supervision and management of culinary staff, providing direct support to the Executive Chef and Chef de Cuisine.
Responsible for ensuring operating costs in all food production are minimized.
Work with the F&B Director/Executive Chef with capital expenditure items for the food and beverage department.
Control all overheads and achieve food cost budget throughout the oncoming year. Report all variances from actual budget with the reasons and recommendations for remedial action.
Consult with F&B Department managers on the market potential for banquets relating to the market competitors and the availability of the product.
In conjunction with the F&B Director/Executive Chef, plan and implement menu design, creating suitable dishes and passing standards recipes to the food and beverage controller for costing.
Responsible for control of equipment and scheduling maintenance.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
Maintain control of the standards for purchasing and receiving items.
Work closely with purchasing and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
Oversee the creation of recipes and production methods.
Maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in banquets.
Maintain an up-to-date knowledge of competitor’s food production/offering.
Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.
Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
Interview/recruit suitable staff for the operation, in conjunction with ASC(HR), the F&B Director, and Executive Chef.
Oversee the training/development of all banquet culinary staff by ensuring that effective on and off the job training is carried out.
Be aware of state legislation in employment and industrial relations.
Effectively coach and counsel associates and managers as needed and complete performance evaluations.
Actively participate in the critical path task sheet for the food and beverage department.
Conduct/attend all required department meetings and company training.
Champion and drive the Power of One/Omni culture.