Banquet Chef

Omni Atlanta Hotel at Centennial Park; New York (NY); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player seeks a Banquet Chef to lead culinary operations in a luxurious hotel setting. This role involves managing the banquet kitchen, ensuring high-quality food production for events, and fostering a team-oriented environment. The ideal candidate will have a culinary degree, be ServSafe certified, and possess strong leadership skills to train and empower staff. Join a dynamic team that values exceptional service and guest satisfaction, and take your culinary career to the next level in a vibrant downtown location.

Qualifications

• Must be ServSafe certified for management.
• A culinary degree or formal training is preferred.

Responsibilities

• Manage daily culinary operations of the banquet kitchen.
• Train staff on menu items and preparation methods.
• Ensure compliance with health regulations.

Skills

Culinary Skills

Customer Service

Team Leadership

Food Safety Management

Inventory Management

Education

Culinary Degree

ServSafe Certification

Tools

Culinary Tools

Job description

Overview

Omni Atlanta Hotel at Centennial Park

Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel offers views of the downtown skyline or Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to Mercedes-Benz Stadium.

Associates at Omni Atlanta enjoy a dynamic work environment, comprehensive training, mentoring, and pride from working for a company known for exceptional service. We foster a culture of respect, gratitude, and empowerment. If you are friendly, motivated, and passionate about serving others, the Omni Hotel at Centennial Park could be your ideal workplace.

Job Description

The Banquet Chef manages all aspects of the banquet kitchen to service all events, ensuring effective food production operations.

Responsibilities

• Plan, oversee, and assist in daily culinary operations of the banquet kitchen related to banquets.
• Assign detailed preparation and duties to banquet kitchen staff for efficient event execution.
• Select, order, inspect, and use high-standard ingredients for all menu items as per Banquet Event Order (BEO).
• Oversee and assist in the production and presentation of menu items.
• Monitor receipt, storage, and rotation of food products, complying with health regulations, including proper labeling and storage.
• Evaluate and guide the work performance of cooks, providing discipline when necessary.
• Maintain communication with the Executive Sous Chef/Executive Chef regarding food production.
• Promote professionalism within the banquet team through proper language, uniforms, hygiene, and employee relations.
• Engage in ongoing self-education about the hospitality industry using available resources.
• Lead the banquet kitchen team in food preparation and presentation during events.
• Train staff on menu items, ingredients, preparation methods, and tastes for hot and cold kitchens.
• Operate and maintain departmental equipment, reporting malfunctions.
• Manage inventories and purchase supplies within budget constraints.
• Review staffing levels to meet guest service, operational, and financial goals.
• Train staff on safety procedures and oversee loss prevention policies to prevent accidents and control costs.
• Investigate incidents and follow up appropriately.
• Set a positive example for guest relations.

Qualifications

• Interact with guests to gather feedback and address concerns effectively.
• Empower and train associates to deliver excellent customer service.
• Monitor service behaviors and provide constructive feedback.
• Focus on guest satisfaction in departmental meetings and continuous improvement efforts.
• Assist in hiring and onboarding qualified staff.
• Support orientation and cross-training programs for staff.
• Use training tools effectively and participate in ongoing training initiatives.
• Communicate performance expectations clearly.
• Participate in performance appraisals, providing feedback.
• Maintain open, collaborative relationships with team members.
• Work flexible shifts, including holidays, weekends, and rotating schedules.
• Must be ServSafe certified for management.
• A culinary degree or formal training is preferred.

Physical Requirements:

• Lift, push, pull, and carry moderate weights; stand and walk for extended periods; perform bending and twisting; use culinary tools and senses.

Working Environment:

• Indoor hotel environments with exposure to humidity, steam, extreme temperatures, and cleaning chemicals.

Omni Hotels & Resorts is an equal opportunity employer. For accommodations during the application process, contact [e-mail].