Banquet Chef

Overview

Charlotte Hotel

 

The Omni Charlotte Hotel envelopes you in comfort with a touch of genuine North Carolina hospitality. Centrally located in the heart of Charlotte’s financial district, the AAA four-diamond hotel is the perfect destination for convenience to area businesses or to explore countless attractions. Linked to 12 city blocks via sky bridge, the Omni Charlotte Hotel is moments away from the Blumenthal Performing Arts Center, Discovery Place, the Charlotte Convention Center, and the EpiCentre entertainment district.

 

Omni Charlotte’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 Charlotte Hotel may be your perfect match.

Job Description

OMNI Charlotte Hotel is seeking a Banquet Chef to join our outstanding Culinary team! This individual will report to the Executive Chef and will work alongside kitchen leadership to provide high quality banquet items that exceed the expectations of our guests. The Banquet Chef will be responsible for all areas of the Banquet Kitchen operations. This leader will ensure a high standard of cleanliness and hygienic practice throughout the Banquet Kitchen. The ideal candidate will have relevant experience in a high-volume banquet operation and in upscale/luxury hotels.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's Banquet operation to ensure a quality, consistent product is produced which conforms to all OMNI Standards. 
• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment. 
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• To maintain control of the standard for purchasing, requisitioning and receiving items in conjunction with Executive Chef and Purchasing Supervisor.
• Assist the Executive Chef in the creation, costing and implementation of banquet and outlet menus. 
• To test and evaluate products for quality, paying particular attention to yield / holding qualities / market price / waste usage to re-purpose.
• Scheduling of staff according to budget and business forecast.
• To plan / organize / control the efficient and effective utilization of all food production staff and stewarding staff.  
• Provide kitchen support for banquet functions.
• Constantly inspect all food service selection during service time to ensure that the correct standards are maintained 
• Oversee proper handling and tracing of banquet food returns at end of functions. 
• Directs proper sanitation of all kitchen facilities and equipment. 
• Comply with EcoSure & health code standards for sanitation. 
• Ensures that all kitchen equipment is in good working order and properly maintained. 
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). 
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. 
• Provide support and leadership to accomplish our Medallia food quality score 
• Checks and controls sign-in and sign-out procedures for contract kitchen staff. 
• Perform any other job-related duties as assigned including assisting restaurant cooks and staff.

Qualifications

 

• Candidate is required to have at least 2 years previous culinary management experience in a high-volume, full-service banquet or restaurant kitchen.
• College education and/or culinary degree preferred. 
• Candidate must be creative and up to speed on new concepts and food trends. 
• Candidate must have proven leadership skills and must be able to train, develop, and motivate staff. 
• Ability to teach employees the importance of, and how to interact with internal/external guests and courteously solve internal requests
• Ability to train a staff to produce high volumes of work while maintaining quality per OMNI standards 
• Able to set priorities for the culinary and stewarding team and provide feedback to others that enhances performance.
• Prior experience managing schedules, ordering and inventory, payroll, service recovery and associate relations matters required.
• Ability to clearly and pleasantly