Trinity - Banquet Chef - Hourly

US-TX-Fort Worth
1 week ago(12/4/2017 6:05 PM)
Requisition ID
2017-20652
# of Openings
1
Category (Portal Searching)
Culinary

Overview

Fort Worth Hotel

 

Fort Worth

 

As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth’s exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city’s cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent.

 

The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team!

Job Description

To provide technical and administrative assistance to the Executive Sous Chef and ensure efficient, effective operation of the kitchen and food production outlets.

Responsibilities

  • Check staffing, uniforms, daily production sheets, check production for concessions, breakfast, lunch, next day prep, check quality of sauces and product. Train associates on menu items and consistently during peak business, insure pre shift held daily with FOH, cleanliness and consistent plate presentation on all times.
  • Check with kitchen supervisors weekly and daily on necessary soups, stocks, bases needed to fully operate banquet production.
  • Lead kitchen supervisor is responsible for all areas of the kitchen operation in the absence of the Executive Sous Chef and will be held responsible for overall operation.
  • Lead kitchen supervisor is responsible for ordering, menu execution, garnishes along with the Executive Sous Chef.
  • Ensure coordination of hot production, garde manager, concessions and pastry production is on time and to the correct area.
  • Monthly OST training class with your immediate associates.
  • Use computer to access online ordering systems and complete Purchase Orders as needed.
  • Interact with guests during tastings and special events.
  • Be creative in creating menus while maintaining bottom line.
  • Experience using cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, and knives.
  • Knowledge of ovens, grill/stove burners, and microwave appliances.

 

Work Environment

 

  • Interior of facility and kitchen areas, with exposure to humidity, steam and extreme temperatures.
  • Exposure to Food and Beverage hazardous cleaning chemicals.
  • Exposure to food items and beverages.
  • Subject to long periods of standing and walking in indoor conditions and outdoor weather conditions.

Qualifications

  • 2 Years previous experience in similar position 
  • High volume experience required
  • Associates Degree or Equivalent
  • Must be able to work a flexible schedule including mornings, nights, weekends, and holidays

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