Banquet Kitchen Supervisor | Full-Time

Omni Hotels & Resorts•Tallahassee, FL

3d•Onsite

About The Position

The Banquet Kitchen Supervisor ensures prep items are prepared and stored to hotel specifications and works with the chef to meet expectations for food and staffing. The role supervises food preparation for assigned areas, trains and develops kitchen staff, and helps maintain consistent quality, safety, sanitation, portion control, and presentation. The supervisor prepares and fires food for service, maintains supplies and equipment, follows food storage procedures, and works with wait staff to exceed guest expectations. The position is based in the restaurant and kitchen areas inside the hotel, with exposure to humidity, steam, extreme temperatures, and hazardous cleaning chemicals. It requires extended periods of standing and walking, frequent bending and twisting, handling moderate weight, and use of culinary tools and equipment.

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 train staff to produce high volumes of work while maintaining quality to Omni standards.
Familiarity with batch and quantity cooking in a high-volume restaurant.
Excellent written and verbal communication skills.
Organizational skills.
Basic mathematical skills and ability to follow recipes.
Self-motivated, with the ability to work with limited supervision.
Ability to work in a fast-paced, high-pressure environment while executing 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 preferred.

Responsibilities

Supervise daily food preparation for assigned areas.
Train and develop kitchen staff using a hands-on approach.
Instill safety and sanitation habits in employees.
Prepare food according to standard recipes and guest checks to ensure product consistency.
Select and use high-quality food items for menu preparation.
Keep refrigeration, equipment, and work and storage areas clean and in working condition in compliance with health department regulations.
Teach associates consistency in preparation and presentation, including quality, portion control, and plate presentation.
Teach employees how to interact with guests and courteously address internal requests.
Prep, stock, and rotate the line to maintain an ample supply of products.
Fire food for service and serve it on the line.
Monitor cooking times and temperatures.
Follow storage procedures when removing food from or returning food to the walk-in.
Work closely with wait staff to exceed guest expectations.
Maintain a clean work area.
Complete other duties assigned by management.
Write and perform daily prep lists and par sheets.