Kitchen Supervisor

About the role

The Kitchen Supervisor will assist in the overall operation of the culinary team, partnering with F&B management to ensure a quality experience for hotel guests.

Responsibilities

• Controls the quality and consistency of all food served.
• Creates and adjusts work schedules 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.
• Assists in controlling food cost.
• Assists in producing and plating dishes.
• Prepares and properly stores food items for advanced production.
• Reports any maintenance or security problems to the appropriate department promptly.

Requirements

• Ability to work a flexible schedule, including AM/PM shifts, weekends, and holidays.
• Ability to stand for extended periods of time (at least 8 hours per 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 lists and par sheets.
• Ability to meet Omni Hotels & Resorts quality and performance standards.
• Ability to update and maintain inventory.
• Self-motivated with the ability to work with limited supervision.
• Must have Food Handlers certification.