Banquet Chef

Omni Hotels & Resorts•Nashville, TN

21h•Onsite

About The Position

The Omni Nashville Hotel is a luxury hotel designed to be an authentic expression of Nashville's vibrant music culture, integrated with the Country Music Hall of Fame and Museum. The hotel offers a dynamic and exciting work environment, comprehensive training and mentoring, and a culture of respect, gratitude, and empowerment. The Banquet Chef is responsible for directing, coordinating, training, and supervising the Banquet culinary team, providing technical and administrative assistance to ensure efficient and effective operation of the kitchen and food production outlets.

Requirements

3+ years previous Department Head Culinary Leadership experience in a high-volume Banquet kitchen within a hotel operation required.
Serve Safe certified food manager.
Candidate must have proven leadership skills and must be able to delegate, effectively train, develop and motivate staff.
Ability to effectively mentor leadership positions, to include 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; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
Ability to clearly, professionally and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
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.
Must have basic mathematical skills and be able to create and understand financial reports.
Must have experience managing payroll and scheduling.
Maintain a professional business appearance, attitude, and performance.
Must have a flexible schedule and be willing to work nights, weekends, and holidays when necessary.
Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
Stand or walk for an extended period or for an entire work shift.
Requires repetitive motion of arms, hands, and legs.

Nice To Haves

Associates degree or higher preferred in Culinary Arts.

Responsibilities

Responsible for planning, evaluating, organizing, hiring, and directing the activities of Banquets culinary team to includes 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 the 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 which are 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.
Must communicate all guarantees and food changes to appropriate culinary areas.
Works one to two days ahead of his operation to ensure product delivery is on time and to insure on his days off anyone covering has what they need to operate.
Responsible for overall banquet food operation to ensure quality and quantity.
Develop strong working relation 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 plas and checks each station for completion and quality prior to service.
Current with food industry, broad, advanced culinary knowledge, and cooking skills, 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 to include 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.