Banquet Executive Sous Chef

Omni Hotels & Resorts; Orlando (FL); Presencial; USD 90 000 - 120 000; Tempo integral

Resumo da oferta

Omni Hotels & Resorts in Orlando is seeking an Executive Sous Chef for banquet operations across the resort, partnering with the Executive Chef to deliver exceptional food quality, flawless banquet execution, and strong financial performance.

You will lead banquet production for conferences, weddings, VIP functions, and large events, ensuring consistent quality, staffing, and sanitation while driving cost controls and operational efficiency.

Qualificações

• Leads banquet food production for meetings, weddings, and events.
• Ensures consistency in recipes, plating, and presentation standards.
• Manages sanitation, food safety, and staff training.

Responsabilidades

• Lead all aspects of banquet food production and execution for events.
• Collaborate with Catering and Convention Services for planning and execution.
• Attend pre-convention and client planning sessions.
• Ensure BEOs are accurately executed and communicated.
• Develop production schedules and staffing based on event volume.
• Drive guest satisfaction through flawless banquet execution.
• Evaluate banquet performance and identify opportunities for optimization and cost control.

Descrição da oferta de emprego

The Banquet Executive Sous Chef is responsible for the leadership, planning, organization, and execution of all banquet culinary operations throughout the resort. This position partners closely with the Executive Chef to ensure exceptional food quality, flawless banquet execution, financial performance, and the development of a high-performing culinary team.

The Executive Sous Chef serves as the primary culinary leader for banquet production, overseeing daily operations associated with conferences, conventions, social events, weddings, VIP functions, and special resort events. This role ensures consistency in food preparation, presentation, staffing, sanitation, and service standards while maintaining strict control of food cost, labor cost, and operational efficiencies.

The Executive Sous Chef works collaboratively with Catering, Convention Services, Conference Planning, Stewarding, and Food & Beverage leadership teams to deliver memorable guest experiences and execute banquet functions at the highest level of quality. Through effective leadership, coaching, and accountability, this position fosters a culture of excellence, teamwork, innovation, and continuous improvement throughout the culinary operation.

Banquet & Event Responsibilities

• Lead all aspects of banquet food production and execution for meetings, conventions, weddings, social events, and special functions.
• Partner with Catering and Convention Services teams to ensure successful planning and execution of all events.
• Attend pre-convention meetings, resume meetings, menu tastings, and client planning sessions.
• Ensure banquet event orders (BEOs) are accurately executed and communicated to culinary leadership teams.
• Develop production schedules and staffing plans based on banquet forecasts and event volume.
• Monitor banquet quality standards, presentation, portion control, and timing of service.
• Maintain a visible leadership presence during high-profile functions and VIP events.
• Collaborate with Sales and Catering teams in menu development, tastings, and customized event experiences.
• Ensure operational readiness for all banquet events through proper product ordering, production planning, and equipment utilization.
• Drive exceptional guest satisfaction through flawless execution of banquet and catered events.
• Evaluate banquet performance and identify opportunities for process improvement, efficiency, and cost control.
• Support large-scale resort events, holiday programming, culinary activations, and executive-level functions.

Culinary Leadership Responsibilities

• Direct and supervise Sous Chefs and culinary teams responsible for banquet production.
• Ensure consistency in recipes, preparation methods, presentation standards, and food quality.
• Coach and develop culinary associates with a focus on banquet production excellence.
• Promote accountability and ownership throughout the culinary leadership team.
• Partner with the Executive Chef to establish culinary goals and operational strategies.
• Support succession planning by developing future banquet culinary leaders.