Banquet Chef

Omni Hotels & Resorts; Irving (TX); On-site; USD 60,000 - 80,000; Full time

Job summary

Omni Hotels & Resorts is seeking a Banquet Chef at Omni Las Colinas in Irving, Texas. This role involves leading kitchen operations for banquets, ensuring guest satisfaction while managing costs and maintaining high cleanliness standards.

The ideal candidate will have significant experience in a 4-star or higher establishment, possess strong organizational skills, and exhibit excellent communication abilities. Join a culture of excellence and develop in the heart of hospitality.

Qualifications

• 3 years at an Executive Sous Chef or Sous Chef level management position in a 4-star establishment.
• Serve Safe certified food manager strongly desired.

Responsibilities

• Execute Omni Hotel policies and ensure services meet standards.
• Assist in budgeting for food costs and payroll.
• Maintain cleanliness and hygiene in the kitchen.
• Ensure smooth operation for guest satisfaction.
• Control standards for purchasing and receiving.
• Inspect food service banquet sections during service.

Skills

Customer Service

Organizational skills

Clear communication

Culinary skills

Education

Associates degree or higher in Culinary Arts

Tools

Microsoft Word

Excel

Delphi or similar programs

Job description

Omni Las Colinas
Join the Team at Omni Las Colinas Hotel - Where Luxury Meets Lifestyle

Nestled along the scenic Mandalay Canal in the heart of Irving, Texas, Omni Las Colinas Hotel is a vibrant urban retreat that blends upscale sophistication with the energy of a growing destination. Our AAA Four Diamond property recently completed a $13‑million‑dollar renovation, elevating every corner of the hotel with modern design, enhanced amenities, and refreshed guest experiences.

With 401 luxury guest rooms and 96 suites, event space spanning more than 50,000 square feet, and the iconic LRH Restaurant & Bar, our hotel offers guests‑and associates‑a dynamic, high‑end experience. From waterfront dining and resort‑style pool experiences to curated local events, we serve as a central hub for leisure travelers, business professionals, and locals alike.

At Omni Las Colinas, we don't just deliver exceptional service—we create unforgettable experiences. And it all starts with our people.

We're looking for passionate, driven, and service‑focused individuals to join our team. Whether you're beginning your career in hospitality or looking to grow in a supportive, inclusive environment, you'll find endless opportunities here. As part of the Omni Hotels & Resorts family, you'll benefit from a strong culture of excellence, industry‑leading training, and a commitment to associates well‑being and development.

Overview

The Banquet Chef has an overall responsibility for the efficient and effective running of the kitchen and food production banquet outlets, ensuring operating costs are minimized.

Responsibilities

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guestsatisfaction with the smooth and effective running of the day‑to‑day operation.
• To maintaincontrol of the standards for purchasing and receiving items.
• Work closelywith the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test andevaluate products for quality, paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained.
• Responsible forcontrol of equipment and scheduling maintenance.

Qualifications

• Customer Service, prior admin experience preferred.
• Associates degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills.
• Clear, positive, energetic communication skills required.
• 3 years at an Executive Sous Chef or Sous Chef level management position of a 4-star banquet establishment or higher desired.
• Serve Safe certified food manager strongly desired.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.