Chef de Partie (Kitchen Supervisor)
About The Position
Ideally located in the heart of downtown Indianapolis, the four-diamond Omni Severin Hotel stands as the city’s longest running luxury hotel and a beautifully restored piece of the city’s history. The hotel elegantly combines the grandeur of the early 1900’s with the modern amenities and superior service of today, and offers memorable experiences that are within walking distance to many leisure, business and cultural attractions. Associates at the Omni Severin Hotel enjoy a safe and nurturing environment where anything is possible to make their career with Omni Hotels a reality. The pride in our associates, the engagement of our guests and the spirit of “Hoosier Hospitality” are just a few examples of why we are the employer of choice in the Indianapolis area. If you are a people pleaser, self motivated, and live to serve others, the Omni Severin Hotel is the hotel for you. Overview: The Kitchen Supervisor will assist in the overall operation of the culinary team and will be responsible for the culinary operation in the absence of the Executive Chef and/or Sous Chefs. Partnering with F&B management, this individual is responsible for executing orders, and ensuring a quality experience for hotel guests.
Requirements
- Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment
- Ability to work a flexible schedule, to include: 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 use standard computer applications such as Excel, Word, Email.
- Ability to satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management.
- Must have reliable means of transportation and communication.
- Ability to read and comprehend detailed instructions, short correspondence, and memos.
- Ability 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 & Resorts qualify and performance standards.
- Ability to update and maintain inventory.
- Self motivated, and ability to work with limited supervision.
- Must have passion for profession.
- Must be able to lift and carry up to 50 pounds.
- Must possess or be able to obtain a Food Handlers' Certification within 30 days.
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 temperature and quality control checks.
- 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 meals.
- Ensure kitchen mis en place lists are being used and maintained.
- Prepare and properly store food items for advanced production.
- Report any maintenance or security problems to the appropriate department promptly.
- Sets a positive example for guest relations - both internal (associates) and external guests.
- Assist and collaborate with culinary outlets and banquet operations.
- Maintain a positive attitude, catalyzing a friendly work environment.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
