Kitchen Supervisor - Bob's Steak and Chop House

Omni Hotels & Resorts•Nashville, TN

1d•Onsite

About The Position

The Omni Nashville Hotel is a luxury hotel designed to be an authentic expression of Nashville’s vibrant music culture, integrated with the Country Music Hall of Fame and Museum. It offers a dynamic and exciting work environment, comprehensive training and mentoring, and a culture of respect, gratitude, and empowerment. Associates enjoy competitive wages, benefits, growth opportunities, paid time off, and hotel stay discounts. The Bob's Kitchen Supervisor is responsible for supervising and coordinating the overall operation of the culinary team within the Bob's outlet, ensuring high standards of food preparation, presentation, safety, and sanitation.

Requirements

At least 2 years culinary experience in a hotel or restaurant kitchen.
Proven culinary skills and must be able to lead, develop, and motivate staff.
Ability to teach employees 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.
Must be familiar with batch and quantity cooking in a high-volume restaurant.
Excellent written and verbal communication skills as well as organizational skills.
Candidate must be creative and up to speed on new concepts and food trends.
Must have basic mathematical skills and be able to adhere to recipes.
Must work well with others and be able to effectively train culinary staff.
Self-motivated, and ability to work with limited supervision.
Ability to write and perform daily prep list and par sheets.
Requires a 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.
The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments.
Ability to prioritize, organize and follow up.
Ability to produce high volumes of work while maintaining quality per Omni standards.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Maintain a professional business appearance, attitude, and performance.
Flexible schedule to include nights, weekends, and holidays.
The ability to lift up to 40 lbs.
Ability to push/pull up to 50 lbs.
Ability to stand for long periods of time.
Stand or walk for an extended period or for an entire work shift.
Requires repetitive motion with both hands and occasional bending/stooping/kneeling.

Nice To Haves

Previous kitchen supervisory experience.
Culinary degree and/or formal training.

Responsibilities

Utilize a hands-on approach to training and developing kitchen staff.
Ability to instill safety and sanitation habits in all employees.
Teach employees the importance of consistency in preparation and presentation.
Thorough knowledge of food handling and preparation techniques.
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.
Always 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.
Always maintain cleanliness of work area.
Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all time.
Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
Keeps all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulation.