Banquet Kitchen Supervisor

Banquet Kitchen Supervisor Overview

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

Responsibilities

• Controls the quality and consistency of all food served.
• Creates and adjusts work schedule according to workloads and occupancy.
• Orders and receives ingredients and culinary supplies.
• Consistently conducts departmental line-ups.
• Maintains cleanliness of all food prep and production areas.
• Conducts a month end inventory of all products.
• Ensure work areas are set no less than 15 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Affix control of food cost.
• Affix preparation and proper plating of plates.
• Prepare and properly store food items for advanced production.
• Report any maintenance or security problems to the appropriate department promptly.

Qualifications

• Ability to work a flexible schedule, to include AM/PM, weekends, holidays.
• Ability to stand for extended periods of time (at least 8 hours/shift).
• Ability to ensure efficient, effective operation of the food production outlet(s).
• Satisfactory communication (verbal and written) in English with vendors, co-workers, and management.
• Read and comprehend detailed instructions, short correspondence, and memos.
• Apply common sense understanding to carry out detailed written and/or oral instructions.
• Ability to write and perform daily prep list and par sheets.
• Meet Omni Hotels & Resorts qualify and performance standards.
• Self-motivated, and ability to work with limited supervision.
• ServSafe Certified.
• Must be Food Handler certified.