Kitchen Supervisor | OKC Tap House

Omni Hotels & Resorts•Oklahoma City, OK

1d•Onsite

About The Position

The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with Chef de Cuisine, Culinary Leadership, and FOH Leadership, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests and associates. Responsibilities This is a working cook position.

Requirements

A general knowledge of line work including working an a la carte or short order station including but not limited to: Pantry, biscuits and Fry Station.
A general understanding of most cooking and preparation principles i.e. sauté, roast, bake, steam is preferred.
Culinary School or Vocational School Degree or certificate a plus. 1 to 2 years relevant experience preferred in a high-volume free-standing restaurant or similar hotel outlet restaurant or bar/ pub.
Ability to work outdoors for extended periods of time (at least 8 hours/shift).
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 satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management.
Ability to read and comprehend detailed instructions, short correspondence, and memos.
Ability to apply common sense understanding 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 live within 50 miles of the hotel

Nice To Haves

Culinary School or Vocational School Degree or certificate a plus.

Responsibilities

The preparation and execution of food for Outlet Restaurants or In Room Dinning options in the hotel.
Daily mise en place, station set-up or work during service including but not limited fry, pantry, biscuit production or bulk preparation of foods for outlets.
Prepare foods by following recipes, procedures or server tickets through micros and or production schedules for the outlets.
Check portion control, weights and counts prior to service.
Maintain high quality and consistency of food at all times. Inspect all food products when working on individual dishes, platters or plates for display for guests or large group functions.
Check pars for shift use, determine necessary preparation. Note any out-of stock items or possible shortages. Communicate to the Chef.
Return all food items not used or of inferior quality to designated storage areas, being sure to cover/date all perishables.
Assist with preparation of special events or special dietary requirements for meals.
Work in a fast-paced team environment.
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 departmental line-ups.
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 plates.
Prepare and properly store food items for advanced production.
Report any maintenance or security problems to the appropriate department promptly.