Culinary Supervisor

Omni Hotels & Resorts•Pittsburgh, PA

25d

About The Position

Since 1916, the Omni William Penn Hotel has been a landmark of elegance in downtown Pittsburgh. Over the years, we’ve welcomed movie stars, politicians, world leaders, professional athletes, and business icons—cementing our place as one of the city’s most celebrated destinations. At Omni William Penn, our associates are the heart of our success. We foster an All In culture where respect, gratitude, and empowerment are part of every day. Here, you’ll find: A supportive environment with training and mentoring opportunities, Dedicated teammates who take pride in delivering exceptional service, and A workplace where your contributions truly make a difference. If you’re a friendly, motivated individual with a passion for serving others, we invite you to bring your talents to our team. Discover the pride and excitement of working for a company known for its tradition of excellence.

Responsibilities

Develop additions to menu.
Training of Staff.
Responsible for product availability for all restaurant or banquet items.
Directs proper sanitation and organization of all kitchen facilities and equipment.
Ensures that all kitchen equipment is in good working order, generate report if necessary.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitors and has hands on control over daily food production.
Monitors safety of staff.
Maintains good working relationship with Front of the House Manager.
Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Ensure that all food products are labeled and dated.
Maintain and enforce food quality and visual appeal.
Requisition necessary equipment from stewarding
Must have skill to teach associates to manage their time in order to complete assigned jobs in a timely manner.
Has mis en place for day’s business for banquets or outlets.
Fills out requisition for the day and the following day.
Works according to priorities for banquets.
Must be able to understand, organize and maintain B.E.O.s Assigns mis en place list for pm staff and relates information to the pm chef.
Checks with Executive Chef and Sous Chefs daily for any special products or preparation.
Ensure that all products are labeled, dated and rotated daily.
Assist stewarding in getting the food out of the kitchen in a timely manner.
Hold a daily pre-shift meeting to insure the proper transfer of information
Instill in associates a sense of teamwork.
Instill in associates a “Clean as you go mentality”.
Follow all organization and sanitation protocols