Banquet Chef

Omni Hotels; Irving (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Omni Hotels is seeking a Banquet Chef to lead the banquet kitchen operations, ensuring efficiency and cost controls across events. You will support the Executive Chef with budgeting, inventory, and supplier coordination to maintain quality and profitability.

You will drive high sanitation standards and guest satisfaction while supervising kitchen staff and ensuring timely, flawless banquet service. A strong background in 4-star banquet operations is preferred.

Qualifications

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

Responsibilities

• Execute Omni Hotel and company policies and procedures; services meet established standards within budget controls.
• Assist Executive Chef with budgeting (food cost/payroll); report variances and remedial actions.
• Advise Executive Chef on banquet kitchen matters; maintain cleanliness and hygienic standards.
• Ensure guest satisfaction through smooth day-to-day operations in the banquet kitchen.
• Maintain standards for purchasing and receiving items; coordinate with storeroom and F&B control.
• Test and evaluate products for quality, yield, market price, and wastage; monitor leftovers usage.
• Inspect banquet service areas during service to maintain correct standards.
• Oversee equipment control and scheduling maintenance.

Skills

Customer Service

Administrative Experience

Organizational Skills

Clear Communication

Education

Associates degree or higher in Culinary Arts

Tools

Microsoft Word

Excel

Delphi

Job description

Overview:

The Banquet Chef has an overall responsibility for the efficient and effective running of the kitchen and food production at 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.