Omni Hotels & Resorts
6 days ago Be among the first 25 applicants
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.
Overview Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, and 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.
Job Description To provide and maintain high quality standards and procedures in preparing and serving all banquet 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 the compliance with them.
Perform job functions with attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through.
Remain calm and resolve problems using good judgment.
Ensure that the level of quality, portion control, and plate presentation are adhered to consistently.
Consistently check line plating and quality, spot‑check outlets to ensure SOPs 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, ensuring all food items are prepared according to set standards.
Maintain ample staffing and production guidelines for banquet kitchen, employee cafeteria, butcher & saucier.
Assure that purchases are made according to BEO specifications and business demands.
Assure that sufficient quantities of items are available to meet projected demands and are stored to 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 waste in trimming is minimized; ensure meat & seafood scraps are properly utilized.
Provide variety in menu preparation within budgetary limitations.
Qualifications
Attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through.
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 required.
2 years minimum supervisory‑related job experience required.
Culinary related education 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 required results.
Use a "hands‑on" approach to management.
Ability to inspire, train, and develop people for promotion.
Experience communicating, training, and managing multi‑lingual staff.
Experience training and cross‑training employees.
Instill a guest service attitude in all employees.
Instill a "can‑do" attitude in employees.
Coach employees on resolving and de‑escalating conflicts.
Instill a calm, organized approach in all situations.
Help manage wages, productivity, and expenses in accordance 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 associates as required.
Recognize superior quality products, presentations and flavor.
Maintain food preparation handling and correct storage standards.
Estimate daily Banquet Event Order production needs; communicate production needs to key personnel.
Maintain purchasing, receiving and food storage standards.
Ensure compliance with all local, state and federal regulations.
Coordinate banquet production and plating with the Banquet Captains.
Support portion and waste control procedures.
Follow proper handling and HACCP procedures of all food products.
Review 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 up to 70 pounds.
Ability to work standing up in a confined area for long periods of time.
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 - veterans/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.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
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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.
Overview Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, and 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.
Job Description To provide and maintain high quality standards and procedures in preparing and serving all banquet 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 the compliance with them.
Perform job functions with attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through.
Remain calm and resolve problems using good judgment.
Ensure that the level of quality, portion control, and plate presentation are adhered to consistently.
Consistently check line plating and quality, spot‑check outlets to ensure SOPs 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, ensuring all food items are prepared according to set standards.
Maintain ample staffing and production guidelines for banquet kitchen, employee cafeteria, butcher & saucier.
Assure that purchases are made according to BEO specifications and business demands.
Assure that sufficient quantities of items are available to meet projected demands and are stored to 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 waste in trimming is minimized; ensure meat & seafood scraps are properly utilized.
Provide variety in menu preparation within budgetary limitations.
Qualifications
Attention to detail, speed and accuracy.
Prioritize, organize, delegate work and follow through.
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 required.
2 years minimum supervisory‑related job experience required.
Culinary related education 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 required results.
Use a "hands‑on" approach to management.
Ability to inspire, train, and develop people for promotion.
Experience communicating, training, and managing multi‑lingual staff.
Experience training and cross‑training employees.
Instill a guest service attitude in all employees.
Instill a "can‑do" attitude in employees.
Coach employees on resolving and de‑escalating conflicts.
Instill a calm, organized approach in all situations.
Help manage wages, productivity, and expenses in accordance 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 associates as required.
Recognize superior quality products, presentations and flavor.
Maintain food preparation handling and correct storage standards.
Estimate daily Banquet Event Order production needs; communicate production needs to key personnel.
Maintain purchasing, receiving and food storage standards.
Ensure compliance with all local, state and federal regulations.
Coordinate banquet production and plating with the Banquet Captains.
Support portion and waste control procedures.
Follow proper handling and HACCP procedures of all food products.
Review 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 up to 70 pounds.
Ability to work standing up in a confined area for long periods of time.
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 - veterans/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.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr