Kitchen Supervisor

Temps plein

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 ensuringa qualityexperience for hotel guests.

Responsibilities:

• Controls the quality and consistency of all food served.

• Creates and adjusts work schedule according to workloads and occupancy.

• Order and receive ingredients and culinary supplies.

• Consistently conduct 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.

• Assist in controlling food cost.

• Assist in producing and plating 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, toinclude: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.

• Ability to meet Omni Hotels & Resortsqualifyand performance standards.

• Ability to update and maintain inventory.

• Self motivated, and ability to work with limited supervision.

• Must have Food Handlers certification