Pasty Chef

Fort Lauderdale Hotel

Opening in Fall 2025, Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa and entertainment pedestrian plaza featuring high-end shopping, amphitheater, charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport.

Be a part of the pre-opening team for the Omni Ft. Lauderdale Hotel!

Opening Fall 2025, the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views.

Utilize a hands-on approach to training and developing pastry 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.
• Control quality and consistency of all food served.
• Supervise daily pastry preparation for assigned areas.
• Prep, stock, and rotate line to ensure ample supply of products is maintained.
• Work closely with front of house staff to exceed guest expectations.
• Supervise the preparation of all items on prep list following standard procedures.
• Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
• Coordinate with catering and event manager to meet client expectations and special dietary needs.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Attends BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to appropriate culinary areas.
• Works one to two days ahead of his operation to ensure product delivery is on time and to insure on his days off anyone covering has what they need to operate.
• Develop strong working relation with the Banquet, Stewarding, Catering, and Conventions Services teams, and remain in constant communication to ensure clients needs are met always.
• Design, test, and implement seasonal dessert menus and specialty backed items in collaboration with the culinary leadership team
• Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
• Check portion control, weights and counts prior to function.
• Maintain/check cooking times and temperatures.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Maintain cleanliness of work area at all times.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all time.
• Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control to maintain quality product.
• Good working knowledge of the fundamentals of pastry and baking procedures.
• Consistently check line plating and quality.
• Comply with attendance rules and be available to work on a regular basis.
• Performs any other duties assigned by management.

• Two years minimum culinary management experience in a high-volume hotel pastry kitchen.

• Culinary degree and/or formal training preferred.

• Proven culinary skills and ability to lead, develop, and motivate staff.

• Ability to teach employees importance of, and how to interact with internal/external guests and courteously 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 Omni standards.

• Must be familiar with batch and quantity cooking.

• 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 abilityto 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 delegated tasks and assignments.

• Ability to prioritize, organize and follow up.

• Ability to produce high volumes of work while maintaining quality per Omni standards.

• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

• Flexible schedule to include nights, weekends, and holidays.

• Maintain a professional business appearance, attitude, and performance.

• Ability to work early mornings, evenings, weekends, and holidays as needed

ENVIRONMENT & POSITION ANALYSIS:

• Must be able to lift and carry up to 50 lbs.

• Must be able to push and pull carts and items weighing up to 100 lbs.

• Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs.

• Most be able to perform all duties in outdoor settings.

• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

• Requires repetitive motion of arms, and hands.

TOOLS & EQUIPMENT:

• Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.