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Open nowPosted 3 days ago

Banquet Chef

ohmc1,000 open roles

Where
Omni Las Colinas Hotel, 221 East Las Colinas Blvd, Irving, Texas, United States of America
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Your applicationOpen nowBanquet Chefohmc · Omni Las Colinas Hotel, 221 East Las Colinas Blvd, Irving, Texas, United States of America

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  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on ohmc's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.7%1 day
  2. 3.5%3 days
  3. 7.8%7 days
  4. 14.6%14 days
  5. 34.1%30 days
This job: posted 3 days ago

The posting

Overview: 

The Banquet Chef has an overall responsibility for the efficient and effective running of the kitchen and food production at banquet outlets, ensuring operating costs are minimized. 

 

Responsibilities: 

Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. 

To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. 

Advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. 

Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. 

To maintain control of the standards for purchasing and receiving items. 

Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items. 

To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. 

Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained. 

Responsible for control of equipment and scheduling maintenance. 

 

Qualifications: 

Customer Service, prior admin experience preferred. 

Associates degree or higher preferred in Culinary Arts.  

Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills. 

Clear, positive, energetic communication skills required.  

3 years at an Executive Sous Chef or Sous Chef level management position of a 4-star banquet establishment or higher desired. 

Serve Safe certified food manager strongly desired. 

 

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