Omni Hotels & Resorts
Overview
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. Guests may relax in our Mokara spa, dine in one of our five restaurants, or enjoy 15 acres of pools and recreation activities including an 850-foot lazy river. Omni Orlando's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, and a culture of respect, gratitude and empowerment. If you are friendly, motivated, and have a passion to serve others, Omni Orlando Resort at ChampionsGate may be your perfect match. Job Title:
Banquet Sous Chef
Job Details
Location:
US-FL-Orlando Requisition ID:
2025-128734 # of Openings:
1 Category:
Culinary
Job Description
To provide and maintain high quality standards and procedures in preparing and serving all banquets and catering food.
Responsibilities 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 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 SOPs are being followed.
Attend BEO (banquet event order) meetings daily (supervisor attends in absence).
Create weekly associate schedules to be approved by the 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 and garde manger personnel, ensuring items are prepared to set standards.
Maintain ample staffing and production guidelines for banquet kitchen and employee cafeteria, butcher & saucier.
Assure purchases are made according to BEO specifications and business demands.
Ensure sufficient quantities of items are available to meet projected demands and stored to maintain quality.
Ensure that only the quantities scheduled for use are requisitioned from the storeroom.
Ensure prime cuts of meat are broken down properly by weight, minimize waste, and utilize meat & seafood scraps appropriately.
Provide variety in menu preparation within budgetary limitations.
Qualifications
Required/Preferred:
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 times.
Demonstrate personal ownership of tasks and follow through to achieve results.
Use a hands-on approach to management.
Ability 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 and a can-do attitude.
Coach employees to resolve and de-escalate conflicts.
Maintain a calm, organized approach in all situations.
Help manage wages, productivity and expenses in line with business demand.
Supervise banquet kitchen shift operations and ensure compliance with all F&B policies, standards and procedures.
Plan and manage food quantities and plating requirements for all banquet functions.
Assist Executive Chef and Executive Sous Chef with kitchen operations as necessary.
Perform all duties of kitchen staff as required.
Recognize superior quality products, presentations and flavor.
Maintain food preparation handling and correct storage standards.
Estimate daily Banquet Event Order production needs and communicate production needs to key personnel.
Maintain purchasing, receiving and food storage standards.
Ensure compliance with local, state and federal regulations (OSHA, Health Department).
Coordinate banquet production and plating with the Banquet Captains.
Support procedures for portion and waste controls in F&B.
Follow proper handling and HACCP procedures of all food products.
Review staffing levels to meet guest service, operational needs and financial objectives.
Physical Requirements: Ability to stoop, grasp, lift and carry or move goods on a hand cart weighing up to 70 pounds. Ability to stand for long periods in a confined area to perform essential functions.
Working Environment: Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures. Exposure to cleaning chemicals used in food & beverage preparation. Exposure to food items and beverages.
Tools & Equipment: Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupe, blenders, burr grinders, induction burners, dough proofer, proofer. Ovens, grills, stoves, flat tops, salamanders.
The Omni Hotels & Resorts is an equal opportunity employer. The EEO poster and related information are available as required by law. If you require special assistance applying for a posted position, please email applicationassistance@omnihotels.com.
#J-18808-Ljbffr
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. Guests may relax in our Mokara spa, dine in one of our five restaurants, or enjoy 15 acres of pools and recreation activities including an 850-foot lazy river. Omni Orlando's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, and a culture of respect, gratitude and empowerment. If you are friendly, motivated, and have a passion to serve others, Omni Orlando Resort at ChampionsGate may be your perfect match. Job Title:
Banquet Sous Chef
Job Details
Location:
US-FL-Orlando Requisition ID:
2025-128734 # of Openings:
1 Category:
Culinary
Job Description
To provide and maintain high quality standards and procedures in preparing and serving all banquets and catering food.
Responsibilities 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 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 SOPs are being followed.
Attend BEO (banquet event order) meetings daily (supervisor attends in absence).
Create weekly associate schedules to be approved by the 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 and garde manger personnel, ensuring items are prepared to set standards.
Maintain ample staffing and production guidelines for banquet kitchen and employee cafeteria, butcher & saucier.
Assure purchases are made according to BEO specifications and business demands.
Ensure sufficient quantities of items are available to meet projected demands and stored to maintain quality.
Ensure that only the quantities scheduled for use are requisitioned from the storeroom.
Ensure prime cuts of meat are broken down properly by weight, minimize waste, and utilize meat & seafood scraps appropriately.
Provide variety in menu preparation within budgetary limitations.
Qualifications
Required/Preferred:
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 times.
Demonstrate personal ownership of tasks and follow through to achieve results.
Use a hands-on approach to management.
Ability 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 and a can-do attitude.
Coach employees to resolve and de-escalate conflicts.
Maintain a calm, organized approach in all situations.
Help manage wages, productivity and expenses in line with business demand.
Supervise banquet kitchen shift operations and ensure compliance with all F&B policies, standards and procedures.
Plan and manage food quantities and plating requirements for all banquet functions.
Assist Executive Chef and Executive Sous Chef with kitchen operations as necessary.
Perform all duties of kitchen staff as required.
Recognize superior quality products, presentations and flavor.
Maintain food preparation handling and correct storage standards.
Estimate daily Banquet Event Order production needs and communicate production needs to key personnel.
Maintain purchasing, receiving and food storage standards.
Ensure compliance with local, state and federal regulations (OSHA, Health Department).
Coordinate banquet production and plating with the Banquet Captains.
Support procedures for portion and waste controls in F&B.
Follow proper handling and HACCP procedures of all food products.
Review staffing levels to meet guest service, operational needs and financial objectives.
Physical Requirements: Ability to stoop, grasp, lift and carry or move goods on a hand cart weighing up to 70 pounds. Ability to stand for long periods in a confined area to perform essential functions.
Working Environment: Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures. Exposure to cleaning chemicals used in food & beverage preparation. Exposure to food items and beverages.
Tools & Equipment: Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupe, blenders, burr grinders, induction burners, dough proofer, proofer. Ovens, grills, stoves, flat tops, salamanders.
The Omni Hotels & Resorts is an equal opportunity employer. The EEO poster and related information are available as required by law. If you require special assistance applying for a posted position, please email applicationassistance@omnihotels.com.
#J-18808-Ljbffr