Executive Banquet Chef

Overview

Fort Lauderdale Hotel

 

 

Opening in Fall 2025, Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa and entertainment pedestrian plaza featuring high-end shopping, amphitheater, charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport.

 

Job Description

 

Be a part of the pre-opening team for the Omni Ft. Lauderdale Hotel!

 

Opening Fall 2025, the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views.

Responsible for directing, coordinating, training, and supervising the Banquet culinary team. To provide technical and administrative assistance to ensure efficient, effective operation of the kitchen and food production outlets.

Responsibilities

ESSENTIAL JOB FUNCTIONS:

• Responsible for planning, evaluating, organizing, hiring, and directing the activities of Banquets culinary team to includes Sous Chefs, and line level culinarians.
• Ensures that all policies, procedures, and guidelines are followed by department personnel.
• Provides the necessary training, motivation, and leadership for all department personnel.
• Coordinate with catering and event manager to meet client expectations and special dietary needs.
• Responsible for efficient food and labor cost.
• Responsible for overseeing equipment maintenance and safety in all food service areas.
• Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
• Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage, and public use areas of kitchen. This is a daily task that must be completed.
• Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates and quality of all areas of food service.
• Oversees and participates in food production.
• Attends BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to appropriate culinary areas.
• Works one to two days ahead of his operation to ensure product delivery is on time and to insure on his days off anyone covering has what they need to operate.
• Responsible for overall banquet food operation to ensure quality and quantity.
• Develop strong working relation with the Banquet, Stewarding, Catering, and Conventions Services teams, and remain in constant communication to ensure clients needs are met always.
• Able to expedite and perform all station or line cook functions.
• Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
• Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
• Works with staff on mise en place and checks each station for completion and quality prior to service.
• Current with food industry, broad, advanced culinary knowledge, and cooking skills, able to teach.
• Able to develop recipes, food cost analysis and menu development across all meal periods.
• Able to write, develop, and execute a special function menu within budget for banquets with the current food philosophy and technique established.
• Fluent in all areas of food safety and health department as determined by the Florida Department of Health and corporate mandated ECOSURE.
• Involved with work- and work-related issues, communicates with other managers outside of Food & Beverage Department to contribute to a smooth hotel operation.
• Reads and is well versed on industry related journals to