Banquet Kitchen Supervisor | Full-Time

Omni Hotels & Spas•Champions Gate, FL

About The Position

The Banquet Kitchen Supervisor ensures that food preparation and storage meet hotel specifications and works with the chef to meet expectations for food and staffing. The role supervises daily preparation in assigned areas, trains and develops kitchen staff, and upholds safety, sanitation, consistency, quality, portion control, and presentation standards. The supervisor prepares and fires food for service, maintains kitchen supplies and equipment, follows food storage procedures, and works closely with wait staff to meet guest expectations.

Requirements

At least 5 years of culinary experience in a hotel or restaurant kitchen.
At least 1 year of kitchen supervisory experience.
Proven culinary skills and the ability to lead, develop, and motivate staff.
Ability to work well with others and train staff to produce high volumes of work while maintaining quality per Omni standards.
Familiarity with batch and quantity cooking in a high-volume restaurant.
Excellent written and verbal communication and organizational skills.
Basic mathematical skills and ability to follow recipes.
Self-motivation and ability to work with limited supervision.
Ability to write and perform daily prep lists and par sheets.
Ability to work in a fast-paced, high-pressure environment while carrying out delegated tasks and assignments.
Food handlers certification required.
Ability to lift, push, pull, and carry moderate weight; walk and stand for extended periods; bend and twist frequently; use culinary tools; and taste and smell.

Nice To Haves

Culinary degree and/or formal training.

Responsibilities

Supervise daily food preparation for assigned areas.
Train and develop kitchen staff through a hands-on approach.
Instill safety and sanitation habits in employees.
Prepare food according to standard recipes and guest checks to ensure product consistency.
Inspect and select high-standard food items for menu preparation.
Maintain refrigeration, equipment, and storage and work areas in clean, operational condition in compliance with health department regulations.
Teach staff consistency in preparation and presentation, including quality, portion control, and plating standards.
Teach employees how to interact courteously with internal and external guests and address internal requests.
Prep, stock, and rotate the line to maintain adequate product supplies.
Fire food for service and serve it on the line.
Monitor cooking times and temperatures.
Follow food storage procedures when removing food from or returning it to the walk-in.
Work closely with wait staff to exceed guest expectations.
Maintain a clean work area.
Complete other duties assigned by management.