Chef de Cuisine | David's Club

Omni Hotels & Resorts; Orlando (FL); On-site; USD 45,000 - 55,000; Full time

Job summary

Omni Hotels & Resorts seeks a culinary supervisor at their Orlando location. You will partner with kitchen management, oversee staff, ensure compliance with safety protocols, and maintain high food quality standards.

The ideal candidate should have supervisory experience and a food safety certification. A hands-on management style and a passion for developing others are essential for success in this role.

This dynamic environment offers opportunities for mentoring and enhancing culinary skills.

Qualifications

• 1 year minimum supervisory experience.
• Strong judgment and problem-solving ability.
• Hands-on approach to management.

Responsibilities

• Partner with the Outlet Chef for kitchen operations.
• Hire, train, and supervise culinary department associates.
• Ensure compliance with safety regulations.

Skills

Supervisory experience

Attention to detail

Problem-solving ability

Ability to prioritize and delegate

Knowledge of safety and sanitation

Education

Culinary education preferred

State of Florida food safety certification

Tools

Cooking utensils

Blenders

Ovens and stoves

Job description

Omni Orlando at ChampionsGate is located amidst 36 championship golf holes and 15 acres of recreation. This four‑diamond resort features a signature Mokara spa, five restaurants, 15 acres of pool and recreation areas including an 850‑foot lazy river.

Associates enjoy a dynamic work environment with comprehensive training and mentoring. If you are friendly, motivated, and passionate about serving others, the Omni Orlando Resort may be a great fit.

Responsibilities

• Partner with the Outlet Chef to provide technical and administrative assistance for kitchen and food production outlets.
• Hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates.
• Requisition and order all items needed from food storeroom, non‑food storeroom, and stewarding department.
• Maintain proper sanitation procedures and keep the kitchen clean, neat, and orderly.
• Ensure an adequate supply of products prepared on a timely basis.
• Establish standard recipes and ensure compliance.
• Perform job functions with attention to detail, speed, and accuracy.
• Prioritize, organize, delegate work, and follow through.
• Remain calm, resolve problems using good judgment, and be a clear thinker.
• Adhere to quality, portion control, and plate presentation standards.
• Check line plating and quality; spot‑check outlets to ensure SOP compliance.
• Respond appropriately to hotel emergencies or safety situations.
• Perform additional tasks or projects as assigned by hotel management.
• Oversee Trevi’s kitchen, supervise line cooks and garde‑manger personnel, ensuring food is prepared per standards.
• Ensure sufficient quantities of items are available and stored properly.
• Break down prime meat cuts appropriately, minimize trimming waste, and utilize scraps.
• Train staff on menu items, ingredients, preparation methods, and unique tastes.
• Operate and maintain all department equipment and report malfunctions.
• Review staffing levels to meet guest service, operational needs, and financial objectives.
• Train associates in safety procedures and supervise compliance with loss‑prevention policies.
• Set a positive example for guest and associate relations.

Qualifications

• 1 year minimum supervisory experience.
• Culinary education preferred but not required.
• State of Florida food safety certification.
• Attention to detail, speed, and accuracy.
• Ability to prioritize, organize, delegate, and follow through.
• Strong judgment and problem‑solving ability.
• Ability to instill safety and sanitation habits.
• Instruct and mentor associates on consistency of preparation and presentation.
• Maintain cleanliness of work area at all times.
• Hands‑on approach to management.
• Inspire, train, and develop staff for promotion.
• Experience communicating, training, and managing multi‑lingual staff.
• Cross‑train employees and foster a "can‑do" attitude.
• Coach staff to resolve and de‑escalate conflicts.
• Manage wages, productivity, and expenses in line with business demand.
• Assist outlet chef with kitchen operations as needed.
• Perform all duties of kitchen associates as required.
• Recognize superior quality products and presentations.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with all local, state, and federal regulations (OSHA, Health Department).
• Support procedures for food & beverage portion and waste controls.
• Follow proper handling and HACCP procedures for all food products.

Physical Requirements

• Stoops, grasps, lifts, carries, or pushes goods on a hand cart weighing up to 70 lb.
• Wears standing up in a confined area for prolonged periods.

Working Environment

• Interior of hotel restaurant and kitchen areas with exposure to humidity, steam, and extreme temperatures.
• Exposure to food and beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

Tools & Equipment

• Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker.
• Ovens, grills, stoves, flat tops, salamanders.

Omni Hotels & Resorts is an Equal Opportunity/AA/Disability/Veteran Employer. The EEO Is The Law Poster is available. If you require assistance applying for this position, please send an email to [e-mail].