Chef Tournade

  • Omni Hotels
  • Louisville, KY, USA
  • May 16, 2018
Hospitality / Restaurant / Food Service

Job Description

Overview

This luxurious Omni property, which opened it's doors on March 6, 2018, is located in the heart of Downtown Louisville and 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 technical and administrative assistance to the Banquet Chef, Chef de Cusine and Kitchen Manager and ensures effective operation of the kitchen and food production outlets.

Responsibilities

  • Scheduling of staff according to budget and business forecast.
  • Develop additions to menu.
  • Training of Staff.
  • Responsible for product availability for all restaurant and banquet items.
  • Directs proper sanitation of all kitchen facilities and equipment.
  • Ensures that all kitchen equipment is in good working order.
  • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
  • Monitors and has hands on control over daily food production.
  • Monitors safety of staff.
  • Maintains good working relationship with Front of the House Manager.
  • Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
  • Checks and controls sign-in and sign-out procedures for kitchen staff.
  • Conducts kitchen department meetings.


Qualifications

  • Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Kitchen. Banquets experience preferred.
  • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
  • 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 be able to work a flexible schedule to include weekends and holidays.
  • College education and/or culinary degree preferred.
  • Serve Safe certified food manager.
  • Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commericial equipment, etc) and taste/smell.