Banquet/CatBird Kitchen Supervisor

Omni Hotels & Resorts•Oklahoma City, OK

2d•Onsite

About The Position

The Banquet Kitchen Supervisor will assist in the overall operation of the banquet culinary team and the CatBird kitchen during pool season. Partnering with the Executive Sous Chef - Banquets and Banquet Sous Chef, this role is responsible for executing orders, supervision of Banquet Cooks, and ensuring a quality experience for hotel guests.

Requirements

2 years culinary experience in a hotel or restaurant kitchen with minimum one-year kitchen supervisory experience.
Must have proven culinary skills and must be able 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 a staff to produce high volumes of work while maintaining quality per Omni standards.
Must be familiar with batch and quantity cooking in a banquet kitchen setting.
Excellent written and verbal communication skills as well as organizational skills.
Candidate must be creative and up to speed on new concepts and food trends.
Must have basic mathematical skills and be able to adhere to recipes.
Must work well with others and be able to effectively train culinary staff.
Self-motivated, and ability to work with limited supervision.
Ability to write and perform daily prep list and par sheets.
Requires a working knowledge of sanitation standards.
Eye/hand coordination needed to use all kitchen equipment.
Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.
The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
Ability to prioritize, organize and follow up.
Ability to produce high volumes of work while maintaining quality per Omni standards.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Flexible schedule to include nights, weekends, and holidays.
Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Stand or walk for an extended period or for an entire work shift.
Requires repetitive motion of arms and hands.

Responsibilities

Ability to rotate through various stations within the Banquet kitchen and CatBird Kitchen on an as needed basis.
Utilize a hands-on approach to training and developing kitchen staff.
Ability to instill safety and sanitation habits in all employees.
Teach culinarians the importance of consistency in preparation and presentation.
Thorough knowledge of food handling and preparation techniques.
Ensure the 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.
Supervise the preparation of all items on prep list following standard procedures.
Maintain high quality at all times, and inspect all food products for quality when working on prep list and service line.
Check portion control, weights and counts prior to function.
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 at all times.
Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all time.
Prepares all food items according to standard recipes and as specified on banquet event orders, to ensure consistency of product.
Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulation.
Good working knowledge of the fundamentals of cooking i.e., sauces, stocks and cooking procedures.
Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
Consistently check line plating and quality.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.