Job Description

Overview:
The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests.

Responsibilities:
• Supervise daily food preparation for assigned areas.
• Utilize a hands-on approach to training and developing kitchen staff.
• Ability to instill safety and sanitation habits in all employees.
• Prepare all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
• Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
• Keep all refrigeration, equipment and storage of working areas in clean, working condition in order to comply with health department regulation.
• Teach associates the importance of consistency in preparation and presentation, ensuring the level of quality, portion control and plate presentation is adhered to by department staff consistently.
• Teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
• Prep, stock and rotate line to ensure ample supply of products is maintained.
• Fire all food for service and to serve on line.
• Maintain check cooking times and temperatures.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Work closely with wait staff to exceed guest expectations.
• Maintain cleanliness of work area at all times.
• Complete other duties as assigned by management.
Qualifications:
• Required to have at least 5 years culinary experience in a hotel or restaurant kitchen with minimum one year kitchen supervisory experience.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Must work well with others with 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 in a high-volume restaurant.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and be able to adhere to recipes.
• Self-motivated, and ability to work with limited supervision.
• Ability to write and perform daily prep list and par sheets.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training preferred.
• Food handlers certification required.