Jobs at Omni Fort Lauderdale

• Reef 76 - Cook 1 (Chefs/Kitchen)

  JOBPURPOSE: Responsible for all prep and production for the culinary operation,in accordance withhotel standards. The Cookcomprehendsthe food and beverage menus and cooks all food to high quality and presentation standards.

• Steward Supervisor - Fair Ketch (Chefs/Kitchen)

  JOBPURPOSE: Responsible for all prep and production for the culinary operation,in accordance

• Spa - Hair Stylist (Spa)

  JOB PURPOSE: The stylist is responsible for guest satisfaction in the spa by performing services to the best of their ability and maintaining Omni standards throughout all procedures.

• Reef 76 - Hostperson (Chefs/Kitchen)

  JOBPURPOSE: The Host is responsible for creating a welcoming and professional first and last

• Ibis - Cook 1 (Food & Beverage)

  JOBPURPOSE: Responsible for all prep and production for the culinary operation,in accordance withhotel standards. The Cookcomprehendsthe food and beverage menus and cooks all food to high quality and presentation standards.

• Massage Therapist - Spa (Spa)

  JOB PURPOSE: Massage Therapists are responsible for guest satisfaction in the spa by performing services to the best of their ability and maintaining Omni standards throughout all procedures.

• Banquets - Kitchen Supervisor (Catering/Banquet)

  ESSENTIAL JOB FUNCTIONS:Utilize a hands-on approach to training and developing kitchen staff.Ability to instill safety and sanitation habits in all employees.Teach employees the importance of consistency in preparation and presentation.Thorough knowledge of food handling and preparation techniques.Ensure the level of quality, portion control, and plate presentation is adhered to consistently.Supervise daily food preparation for assigned areas.Prep, stock, and rotate line to ensure ample supply of products is maintained.Work closely with wait staff to exceed guest expectations.Supervise the preparation of all items on prep list following standard proceduresAlways maintain high quality, inspect all food products for quality when working on prep list andservice line.Check portion control, weights and counts prior to function.Fire all food for service and to serve online.Maintain/check cooking times and temperatures.Follow all storage procedures when taking food out of walk-in and when returning food to walk in.Always maintain cleanliness of work area.Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at alltime.Prepares all food items according to standard recipes and as specified on guest check, to ensureconsistency of product.Visually inspects, selects, and uses only food items of the highest standard in the preparation ofall menu items.Checks and controls the proper storage of product, checking on portion control, especially inspecific cuts of meat, to maintain quality product.Keeps all refrigeration, equipment, and storage and working areas in clean, working condition tocomply with health department regulation.QUALIFICATIONS:Candidate is required to have at least 2 years culinary experience in a hotel or restaurant kitchen.Previous kitchen supervisory experience, preferred.Candidate must have proven culinary skills and must be able to lead, develop, and motivatestaff.Ability to teach employees importance of, and how to interact with internal/external guests andcourteously solve internal requests.Ensure that all health standards are consistently maintained.Ensure all safety and security policies and procedures are followed.Ability to train a staff to produce high volumes of work while maintaining quality per Omnistandards.Must be familiar with batch and quantity cooking in a high-volume restaurant.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.Must have basic mathematical skills and be able to adhere to recipes.Must work well with others and be able to effectively train culinary staff.Self-motivated, and ability to work with limited supervision.Ability to write and perform daily prep list and par sheets.Requires a working knowledge of sanitation standards.Eye/hand coordination needed to use all kitchen equipment.Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.The ability to work in a fast-paced high-pressure work environment while executing delegatedtasks and assignments.Ability to prioritize, organize and follow up.Ability to produce high volumes of work while maintaining quality per Omni standards.Culinary degree and/or formal training preferred.Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.Maintain a professional business appearance, attitude, and performance.Flexible schedule to include nights, weekends, and holidaysENVIRONMENT & POSITION ANALYSIS:The ability to lift up to 40 lbs., push/pull up to 50 lbs., and stand for long periods of time.Stand or walk for an extended period or for an entire work shift.Requires repetitive motion with both hands and occasional bending/stooping/kneeling. .TOOLS & EQUIPMENT:Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burrmixers, ovens, grills, stoves, flat tops, salamanders

• Banquets - Cook 1 (Catering/Banquet)

  JOBPURPOSE: Responsible for all prep and production for the culinary operation,in accordance

• Banquets - Steward (Catering/Banquet)

  JOBPURPOSE: Responsible to clean all kitchens and food and beverage equipment, in accordance withhotel standards. The Stewardcomprehendsthe food and beverage operation and prioritizes cleanliness of all food preparation and service areas.

• Cafeteria Cook 3 (Chefs/Kitchen)

  JOB PURPOSE: To provide and maintain high quality standards, cleanliness,and procedures in

• Steward Supervisor - Fair Ketch (Chefs/Kitchen)

  JOBPURPOSE: To supervise the day-to-day operation of the department for a givenshift.To control and distributeoperating equipment, maintenance of cleaning and sanitation standards, supervision of allutilities, pot washer, dishwasher, and worker assignmenttasks. 

• Loss Prevention Officer (Security)

  JOB PURPOSE: To ensure the safety and tranquil stay of hotel Guests and Associates, and ensure the

• Catering Services Administrative Assistant (Administrative)

  JOB PURPOSE: To handle all Administrative duties as required by the Catering & Convention Services Department.

• Banquet - Cook 3 (Catering/Banquet)

  JOB PURPOSE: Responsible for all prep and production for the culinary operation, in accordance with hotel standards. The Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards.

• Spa - Nail Tech (Spa)

  JOBPURPOSE: The Nail Technicianis responsible forguest satisfaction in the spa by performing services to the best of their ability andmaintainingOmni standards throughout all procedures.

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