Banquet Sous Chef

Location

Orlando Resort at Championsgate

The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.

Omni Orlandos 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 Orlando Resort at ChampionsGate may be your perfect match.

Job Description

To provide and maintain high quality standards and procedures in preparing and serving all banquets and catering food.

Responsibilities

• Hire, train, supervise, motivate, mentor, schedule and discipline all banquet department associates.
• Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.
• Ensure all banquet department equipment is in full working order.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure the compliance with them.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• To be a clear thinker, remain calm and resolve problems using good judgment.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check line plating and quality, spot check outlets to ensure SOPs are being followed.
• Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.
• Create weekly associate schedules to be approved by Executive Chef.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.
• Oversee the Banquet kitchen and supervise the preparation and presentation of foods by chefs, cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
• Maintain ample staffing and production guidelines for banquet kitchen, employee cafeteria, butcher & saucier
• Assure that purchases are being made according to BEO specifications and business demands
• Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
• Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & Seafood scraps are properly utilized
• Provide variety in menu preparation; within budgetary limitations

Qualifications

Qualifications :

Physical Requirements :

Working Environment :

Tools & Equipment :

Omni Hotels & Resorts is an equal opportunity employer - vets / disability. The EEO is the Law poster and its supplement are available using the following links : EEOC is the Law Posterand the following link is theOFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email toapplicationassistance@omnihotels.com

Source : Hospitality Online

J-18808-Ljbffr