Kitchen Supervisor

About the role

Omni Fort Lauderdale Hotel is a 29-story hotel located at 1950 Eisenhower Blvd, connected directly to the Broward County Convention Center. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel has 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. The Kitchen Supervisor is responsible for supervising and coordinating the overall operation of the culinary team within the outlet.

Responsibilities

• Utilize a hands-on approach to training and developing kitchen staff.
• Instill safety and sanitation habits in all employees.
• Teach employees the importance of consistency in preparation and presentation.
• Maintain thorough knowledge of food handling and preparation techniques.
• Ensure level of quality, portion control, and plate presentation is adhered to consistently.
• Supervise daily food preparation for assigned areas.
• Prep, stock, and rotate line to ensure ample supply of products is maintained.
• Work closely with wait staff to exceed guest expectations.
• Supervise the preparation of all items on prep list following standard procedures.
• Maintain high quality; inspect all food products for quality when working on prep list and service line.
• Check portion control, weights and counts prior to function.
• Fire all food for service and to serve online.
• 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.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
• 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.
• Check and control proper storage of product, checking portion control, especially in specific cuts of meat, to maintain quality product.
• Keep all refrigeration, equipment, storage and working areas in clean, working condition to comply with health department regulation.

Qualifications

• At least 2 years culinary experience in a hotel or restaurant kitchen.
• Previous kitchen supervisory experience 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 staff to produce high volumes of work while maintaining quality per