Executive Banquet Chef

Overview

Barton Creek Resort & Spa

Barton Creek Resort & Spa's success is due to its dedicated, intelligent and self-motivated family of associates who work together to maintain the company's trademark high standards.

If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you.

Omni Barton Creek Resort and Spa’s 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 Barton Creek may be your perfect match.

Job Description

Omni Hotels & Resorts is seeking Banquet Chef for the beautiful new Barton Creek Resort & Spa!

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!

We are proud to announce we ranked among the best resorts in Texas : Top 10 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2023

Responsibilities

• Responsible for the supervision and management of Resort culinary staff, providing direct support to the Resort Chefs and Sous Chefs.
• Responsible for ensuring operating costs in all food production outlets are minimized.
• Work with the F&B Director with capital expenditure items for the food and beverage department.
• When agreed, control all overheads and achieve food cost budget throughout the oncoming year. Report all variances from actual budget with the reasons and recommendations for remedial action.
• Consult with Resort F&B Department managers on the market potential for outlets relating to the market competitors and the availability of the product.
• In conjunction with the F&B Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food and beverage controller for costing.
• Constantly inspect all food service outlets during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• Attend recruiting events at culinary school and colleges.

Product Control

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

• Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over / under production.
• Oversee the creation of recipes and production methods.
• Work in conjunction with the banquet chef to compile new banquet menus.

Marketing

• Maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
• Maintain an up-to-date knowledge of competitor’s food production / offering.
• Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions.

Staffing

• Plan / organize / control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
• Interview / recruit suitable staff for the operation, in conjunction with ASC and the F&B Director.
• Oversee the training / development of all kitchen staff by ensuring that effective on and off the job training is carried out.
• Be aware of state legislation in employment and industrial relations.

Executive Duties

• Effectively coach and counsel associates and managers as needed and complete performance evaluations.
• Actively participate in the critical path task sheet for the food and beverage department.
• Conduct / attend all required department meetings and company training.
• Champion and drive the All In / Omni culture.

Qualifications

• Must have at least 3 to 5 years culinary leadership experience in a high volume, full service kitchen, preferably in a hotel environment.
• Candidate must have proven exemplary culinary skills and must be able to lead, develop, and motivate staff.
• Extensive food and wine knowledge and creativity.
• Excellent written and verbal communication skills as well as organizational skills.
• Candidate must be creative and up to speed on new concepts and food trends.
• Computer literate and detail orientated is a must.
• Must have basic mathematical skills and be able to create and understand financial reports.
• Must have experience managing payroll and scheduling.
• Must be able to work a flexible schedule to include weekends and holidays.
• College education and / or culinary degree is strongly preferred.
• Texas Food Handler / Serve Safe certified food manager is required.

Omni Hotels & Resorts is an equal opportunity employer.