Executive Chef – Banquets & Restaurant Lead

Omni Hotels & Resorts; Florida; On-site; USD 65,000 - 90,000; Full time

Job summary

Omni Amelia Island Resort & Spa in Florida seeks a culinary leader to oversee kitchen operations for both Banquets and Restaurant outlets. You will manage daily production, staffing, menu costing, and ensure Omni standards of quality and service.

Lead multiple kitchens, coach associates, monitor labor and food costs, and partner with the Resort Executive Chef on menu development. Strong communication and hospitality focus required.

Qualifications

• 2+ years culinary management experience, upscale full-service setting preferred.
• Experience leading Banquets and Restaurant operations.
• Excellent customer service with strong written and verbal communication.
• College education or culinary degree preferred.
• Proficiency with Word, Excel and related programs; Kronos, Birch Street and Medallia experience.

Responsibilities

• Manage daily production, prep and presentation for restaurant and banquets to meet Omni standards.
• Lead and develop kitchen staff; schedule, train, coach and conduct reviews.
• Inspect all food service areas during service to ensure quality and standards.
• Monitor labor and food costs; prepare reports and schedules to meet budgets.
• Collaborate with Resort Executive Chef on menu creation, costing and implementation.
• Lead in multiple kitchen areas; ensure cleanliness and hygienic practices.
• Communicate across departments and with guests during tastings and events.
• Ensure timely completion of tasks and adherence to deadlines and events.

Skills

Customer service

Communication

Organizational skills

Menu creation

Flexible schedule

Education

College education or culinary degree preferred

Tools

Kronos

Birch Street

Medallia

Delphi

Job description

Omni Amelia Island Resort & Spa in Florida seeks a culinary leader to oversee kitchen operations for both Banquets and Restaurant outlets. You will manage daily production, staffing, menu costing, and ensure Omni standards of quality and service.

Lead multiple kitchens, coach associates, monitor labor and food costs, and partner with the Resort Executive Chef on menu development. Strong communication and hospitality focus required.