Banquet Sous Chef

Corporate Office•Fort Lauderdale, FL

About The Position

Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa and entertainment pedestrian plaza featuring high-end shopping, amphitheater, charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport. The Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1850 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views. This individual will report to the Executive Chef and will work alongside kitchen leadership to provide high quality banquet items that exceed the expectations of our guests. The Banquet Sous Chef will be responsible for all areas of the Banquet Kitchen operations. This leader will ensure a high standard of cleanliness and hygienic practice throughout the Banquet Kitchen. The ideal candidate will have relevant experience in a high-volume banquet operation and in upscale/luxury hotels.

Requirements

Candidate is required to have at least 2 years previous culinary management experience in a high volume, full-service banquet, or restaurant kitchen.
Candidate must be creative and up to speed on new concepts and food trends.
Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
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
Able to set priorities for the culinary team and provide feedback to others that enhances performance.
Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone
Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
Must be familiar with batch and quantity cooking
Eye/hand coordination needed to use all kitchen equipment.
Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Must be proficient with computers.
Serve Safe certified food manager.
Must be able to work a variety of shifts, including weekends and holidays.
Must be able to lift and carry up to 50 lbs.
Must be able to push and pull carts and items weighing up to 100 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs.
Most be able to perform all duties in outdoor settings.
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Requires repetitive motion of arms, and hands.

Nice To Haves

College education and/or culinary degree preferred.

Responsibilities

Scheduling of staff according to budget and business forecast.
Develop additions to menu.
Training of Staff.
Responsible for product availability for all restaurant and banquet items.
Directs proper sanitation of all kitchen facilities and equipment.
Ensures that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitors and has hands on control over daily food production.
Monitors safety of staff.
Maintains good working relationship with Front of the House Manager.
Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Conducts kitchen department meetings.