Banquet Executive Sous Chef

Omni Hotels & Resorts; Town of Florida (NY); On-site; USD 70,000 - 95,000; Full time

Job summary

Omni Hotels & Resorts at ChampionsGate is seeking an Executive Sous Chef for Banquet and Event operations. This role leads banquet food production, partners with Catering and Convention Services, and ensures exceptional quality, presentation, and event success.

You will mentor culinary teams, manage production schedules, control food and labor costs, and drive excellence across meetings, weddings, and VIP functions.

Qualifications

• Experience leading banquet operations and culinary teams.
• Proven ability to coordinate with Catering and Convention Services.
• Strong focus on food quality, presentation, and event execution.

Responsibilities

• Lead all aspects of banquet food production and execution for meetings, conventions, weddings, and events.
• Collaborate with Catering and Convention Services to plan and execute events.
• Develop production schedules and staffing plans based on event volume.
• Monitor quality standards, portion control, timing and guest satisfaction.
• Maintain leadership presence at high-profile functions and VIP events.
• Coach culinary staff to achieve excellence in banquet production.

Skills

Banquet leadership

Staff coaching

Team supervision

Food cost control

Event planning

Quality control

Job description

Omni Orlando at ChampionsGate

The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.

Omni Orlando's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.

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.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

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.