Banquet Chef
Full-time
Omni Hotel
:
Overview
Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city's rich history and authentic character, the Omni Louisville transforms one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city.
The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the city's heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel's Speakeasy and bowling alley.
Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers' coffee, baked bread, and smoked barbeque.
To provide and maintain high quality standards and procedures in preparing and serving all banquet food.
Responsibilities
- Coordination of all banquet hot and cold foods. Banquet Chef must work along with Garde Manger to ensure quality meets specs and guarantees. Banquet Chef will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available.
- Attends daily BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to Chef and Garde Manger and Bakeshop.
- Works one to two days ahead of operation to ensure product delivery is on time and to ensure anyone covering has what they need to operate.
- Responsible for overall banquet food operation to ensure quality and quantity. Chef should have a good working relationship with Banquet Managers and Captains and should be in direct communication constantly to ensure counts are proper. Assists in the lowering of food cost and waste. Responsible for the return of food.
- Communicates with the Executive Steward on all banquet equipment needed to perform a banquet.
- Work with the Executive Chef and Executive Sous Chef on all cost control, payroll and menu planning that the Banquet Chef is responsible for maintaining.
- Coordination with Executive Sous Chef, Executive Chef, and Garde Manger.
- Monthly training classes with immediate associates.
- Menu development.
- Other duties as assigned by management.
Qualifications
- A minimum of 2 years of previous experience in the same or similar position within a full-service convention hotel preferred.
- Previous Culinary leadership experience required.
- Associates Degree or equivalent.
- Must be ServSafe Food Safety Certified.
- Must have Food Handler's Certificate
Vacancy posted 8 days ago
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