Banquet Chef

Banquet Chef | Full-Time at Omni Hotels & Resorts
, Orlando, FL

Join the team at the Omni Orlando Resort at Champions Gate, a four‑diamond destination surrounded by championship golf, extensive recreation, and fine dining.

Provide and maintain high quality standards and procedures for preparing and serving banquet and catering food. Manage the banquet kitchen and staff to deliver flawless service.

• Hire, train, supervise, motivate, mentor, schedule and discipline all banquet department associates.
• Requisition and order items needed for the following day from food storerooms, non‑food storerooms and stewarding department.
• Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.
• Maintain functional banquet equipment and ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure compliance with them.
• Prioritize, organize, delegate work and follow through with attention to detail, speed and accuracy.
• Resolve problems calmly and make sound judgments.
• Maintain quality, portion control and plate presentation consistently.
• Check line plating and quality, spot‑check outlets to ensure SOPs are followed.
• Attend BEO meetings daily; only a supervisor attends if absent.
• Create weekly associate schedules approved by the Executive Chef.
• Respond promptly to hotel emergencies or safety situations.
• Perform additional tasks or projects as assigned by hotel management.
• Supervise the preparation and presentation of foods by chefs, cooks and garde manger personnel according to standards.
• Ensure staffing and production guidelines for banquet kitchen, employee cafeteria, butcher & saucier are met.
• Monitor purchases per BEO specifications and business demands.
• Maintain adequate quantities of items to meet projected demands and store them for maximum usefulness.
• Control waste by proper trimming of prime cuts and utilizing seafood scraps.
• Provide menu variety within budgetary limits.

• 3–5 years minimum high‑volume banquet experience.
• 2 years minimum supervising experience.
• State of Florida food safety certification required.
• Ability to instill safety and sanitation habits in all employees.
• Teach and mentor associates on consistency in preparation and presentation.
• Large‑scale event production skills.
• Manage wages, productivity and expenses according to business demands.
• Support food & beverage portion and waste controls.
• Experience with multi‑lingual staff, training, and cross‑training.
• Ability to inspire, train and develop people for promotion.
• Experience with HACCP procedures and compliance with OSHA and Health Department regulations.
• Herald superior quality products, presentations and flavor.
• Hands‑on management approach.

• Ability to stoop, grasp, lift, carry or move goods on a hand cart up to 70 pounds.
• Ability to work standing in a confined area for long periods.

• Indoor hotel 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.

• 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 and individuals with disabilities are encouraged to apply. The EEOC poster and OFCCP pay‑transparency statement are available.

Mid‑Senior Level

Full‑Time

Management and Manufacturing (Hospitality)