Banquet Chef

US-KY-Louisville
1 week ago(12/5/2017 2:13 PM)
Requisition ID
2017-19856
# of Openings
1
Category (Portal Searching)
Culinary

Overview

omni-louisville-hotel-exterior-rendering

Scheduled to open in late spring 2018, this luxurious Omni property located in the heart of Downtown Louisville, is designed with intersecting towers that represent the crossroads of the past, present and future of Louisville. Inspired by the city’s rich history and authentic character, the Omni Louisville will transform one of the city’s most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city.
 
The hotel will be a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, will allow guests to rest, relax or socialize with spectacular views of the city from above. The essence of Louisville is woven throughout with interior design blends elements of the city’s heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel’s Speakeasy and bowling alley.
 
Guests will also enjoy a dynamic 20,000 square foot modern urban lifestyle market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Bros. coffee, baking bread and fragrant fresh flowers.

 

Job Description

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

Responsibilities

  • Coordination of all banquet hot and cold foods.  Banquet Chef must work along with Garde Manger to ensure quality meets specs and guarantees.  Banquet Chef will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available to him.
  • Attends daily BEO meetings to ensure guarantees and food products are correct.  Must communicate all guarantees and food changes to Chef and Garde Manger and Bakeshop.
  • Works one to two days ahead of his operation to insure 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.  Chef should have a good working relation with Banquet Managers and Captains and should be in direct communication constantly to insure counts are proper.  Assists in the lowering of food cost and waste.  Responsible for the return of food.
  • Communicates with the Executive Steward on all banquet equipment needed to perform a banquet. This should be done on Wednesday and for one week to insure necessary equipment is in house.
  • Banquet Chef is also responsible for cost control, payroll and menu planning along with Executive Chef.
  • Coordination with Executive Sous Chef, Night Chef, Pastry Chef/Garde Manger.
  • Monthly training classes with immediate associates.
  • Menu development.

Qualifications

  • 2 Years previous experience in similar position in a Resort environment
  • Associates Degree or Equivalent

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