Fair Ketch| Kitchen Supervisor

Omni Hotels & Resorts • Fort Lauderdale, FL

148d

About The Position

Be a part of the pre-opening team for the Omni Ft. Lauderdale Hotel! Opening Fall 2025, the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views.

Requirements

• At least 2 years culinary experience in a hotel or restaurant kitchen.
• Previous kitchen supervisory experience preferred.
• Proven culinary skills and ability to lead, develop, and motivate staff.
• Ability to teach employees the 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.
• Familiarity with batch and quantity cooking in a high-volume restaurant.
• Excellent written and verbal communication skills as well as organizational skills.
• Creative and up to speed on new concepts and food trends.
• Basic mathematical skills and ability to adhere to recipes.
• Ability to work well with others and effectively train culinary staff.
• Self-motivated, and ability to work with limited supervision.
• Ability to write and perform daily prep list and par sheets.
• 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.
• Ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments.
• Ability to prioritize, organize and follow up.
• Culinary degree and/or formal training preferred.
• Maintain a professional business appearance, attitude, and performance.
• Flexible schedule to include nights, weekends, and holidays.

Responsibilities

• Utilize a hands-on approach to training and developing kitchen staff.
• Instill safety and sanitation habits in all employees.
• Teach employees the importance of consistency in preparation and presentation.
• 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.
• Work closely with wait staff to exceed guest expectations.
• Supervise the preparation of all items on prep list following standard procedures.
• Maintain high quality, inspect all food products for quality when working on prep list and service line.
• Check portion control, weights and counts prior to function.
• Fire all food for service and to serve online.
• 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.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
• Prepare all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
• Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
• Check and control the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keep all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulation.

What This Job Offers

• Job Type: Full-time
• Industry: Accommodation
• Education Level: No Education Listed