Banquet Executive Sous Chef: Lead Culinary Operations

Omni Hotels & Resorts; ChampionsGate (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

Omni Orlando at ChampionsGate is seeking an experienced Banquet Executive Sous Chef to lead banquet production, oversee daily operations for conferences, weddings, VIP events, and catered functions, and partner with Executive Chef to ensure quality and cost control.

You will supervise culinary teams, maintain standards for recipes, presentation and portion control, and drive guest satisfaction through flawless execution. This role supports large resort events and seasonal programming.

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.

Job description

Omni Orlando at ChampionsGate is seeking an experienced Banquet Executive Sous Chef to lead banquet production, oversee daily operations for conferences, weddings, VIP events, and catered functions, and partner with Executive Chef to ensure quality and cost control.

You will supervise culinary teams, maintain standards for recipes, presentation and portion control, and drive guest satisfaction through flawless execution. This role supports large resort events and seasonal programming.