Culinary Supervisor | Banquets

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.
• Ensures work areas are set no less than 15 minutes prior to service.
• Ensures all food supplies necessary for service are in appropriate supply on a timely basis.
• Affixes control of food cost.
• Assists in producing and plating plates.
• Prepares and properly stores food items for advanced production.
• Reports any maintenance or security problems to the appropriate department promptly.

Qualifications

• Ability to work outdoors for extended periods of time (at least 8 hours/shift).
• 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).
• Ability to satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management.
• Ability to read and comprehend detailed instructions, short correspondence, and memos.
• Ability to apply common sense understanding to carry out detailed written and/or oral instructions.
• Ability to write and perform daily prep list and par sheets.
• Satisfactory meeting Omni Hotels & Resorts qualification and performance standards.
• Ability to update and maintain inventory.
• Self-motivated, and ability to work with limited supervision.

Physical Requirements

• Must be able to lift, push, pull and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Exposure to interior of hotel in banquets and kitchen areas with exposure to humidity, steam and extreme temperatures.
• Exposure to hazardous cleaning chemicals.

Tools & Equipment

• Cooking utensils and equipment.

Benefits

• 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.

Pay

Details regarding pay are not specified in the job posting.

Schedule

Details regarding schedule are not specified in the job posting.