Kitchen Supervisor

Omni Hotels & Resorts•Atlanta, GA

1d•Onsite

About The Position

The Kitchen Supervisor assists with the overall operation of the culinary team and is responsible for culinary operations when the Executive Chef and/or Sous Chefs are absent. In partnership with Food & Beverage management, the supervisor executes orders and helps ensure a quality experience for hotel guests. The role oversees food quality and consistency, food preparation and production areas, supplies and inventory, and staff schedules. The supervisor also supports food-cost control, preparation and plating, and positive guest relations.

Requirements

At least 2 years of experience in a fast-paced culinary environment at a hotel, resort, or restaurant.
Ability to work a flexible schedule, including AM/PM shifts, weekends, and holidays.
Ability to stand for extended periods, at least 8 hours per shift.
Ability to ensure efficient and effective operation of food production outlets.
Ability to communicate satisfactorily in spoken and written English with vendors, coworkers, and management.
Ability to read and comprehend detailed instructions, short correspondence, and memos.
Ability to carry out detailed written and/or oral instructions.
Ability to write and complete daily prep lists and par sheets.
Ability to meet Omni Hotels & Resorts quality and performance standards.
Ability to update and maintain inventory.
Self-motivated, able to work with limited supervision, and passionate about the profession.
Must possess or be able to obtain Food Handlers' Certification by the first day of employment.

Responsibilities

Control the quality and consistency of all food served.
Create and adjust work schedules according to workloads and occupancy.
Order and receive ingredients and culinary supplies.
Consistently conduct departmental line-ups.
Maintain cleanliness of food preparation and production areas.
Conduct month-end inventory of all products.
Ensure work areas are set at least 15 minutes before service.
Ensure food supplies needed for service are available in appropriate quantities and on time.
Assist in controlling food costs.
Assist in producing and plating dishes.
Prepare and properly store food items for advance production.
Promptly report maintenance or security problems to the appropriate department.
Set a positive example in relations with internal and external guests.