Kitchen Supervisor | Full Time

Omni Hotels & Spas•Austin, TX

About The Position

The Kitchen Supervisor supports banquet culinary operations by preparing and producing food in accordance with hotel standards. The role includes maintaining food quality and presentation, supporting menu development, coordinating event food production and service, and ensuring kitchen, food preparation, refrigeration, and storage areas are safe, clean, and properly maintained. The supervisor also helps manage production quantities, supports guest service, and works with culinary leadership and associates to meet operational goals.

Requirements

Three to five years of relevant cooking experience in a large convention hotel.
Ability to read recipes and execute meal service.
Hands-on food and beverage knowledge and a comprehensive working knowledge of the hospitality business.
Proper knife-handling skills.
Willingness to work flexible hours during busy periods and high-profile events, including mornings, nights, weekends, and holidays.
Highly developed customer-service skills, a friendly and approachable demeanor, strong problem-solving abilities, and attention to detail.
Ability to engage guests at all levels and provide warm, engaging, and personalized service.
Ability to work in a fast-paced environment, handle multiple priorities, and manage stressful and busy hotel operations while maintaining a positive and professional demeanor.
Ability to report to work on time and as scheduled.
Ability to stand and/or walk for extended periods.
Ability to meet appearance standards and maintain a high level of personal hygiene.
Clear, concise written and verbal communication skills; ability to communicate pleasantly in English with guests, management, and coworkers and speak comfortably with guests.
Computer literacy, including payroll, scheduling, time-off request systems, and kitchen equipment.
Unexpired Serve Safe certification at the time of hire.

Responsibilities

Maintain and refine service standards and comply with applicable laws and regulations.
Contribute to the day-to-day culinary operation for banquet functions, including efficient food production.
Perform banquet cook duties, including food preparation and production, plating, and cleaning kitchen and food equipment.
Complete assigned sidework, including food-service preparation and cleaning equipment, tables, walls, shelving, and floors in assigned areas.
Maintain health, safety, and sanitation standards and prepare for health department and Ecosure inspections.
Maintain the cleanliness, safety, and upkeep of food preparation, refrigeration, and storage areas; follow proper trash procedures.
Work with the Executive or Sous Chef on menu development and produce dishes relevant to hotel concepts and current market trends.
Maintain complete knowledge of food and beverage menu items and current local and international market trends.
Forecast production volume and control food requisitions to avoid over- or underproduction and maximize profitability.
Ensure food quality, presentation, and required standards are maintained.
Work carving stations for event buffets when scheduled or needed.
Provide positive guest service and respond to complaints with appropriate actions to encourage return visits.
Support kitchen sanitation and service timing; ensure prompt delivery and quality control from the kitchen to banquet areas.
Maintain equipment, furniture, fixtures, and other hotel assets; report equipment issues to the Banquet Chef and minimize breakage through careful handling.
Execute event instructions on BEOS, inspect banquet food stations before events, and handle special requests and pop-ups.
Attend daily stand-up meetings to gather information before events.
Assist in developing goals and plans and in prioritizing, organizing, and accomplishing them.
Build mutual trust, respect, and cooperation among associates and treat coworkers fairly and equitably.
Maintain a professional, neat, and organized appearance according to Omni standards.
Respond effectively to emergencies and safety situations and help maintain a safe environment for guests and employees.
Attend and conduct required department training and meetings.
Perform other duties required by leadership.