Kitchen Supervisor | Bob's Steak and Chop House

Omni Hotels & Resorts•Oklahoma City, OK

8d•Onsite

About The Position

The Kitchen Supervisor will have overall responsibility for efficient and effective running of the kitchen and food production, ensuring operating costs are minimized. The execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Requirements

2 years’ culinary experience in a hotel or restaurant kitchen with minimum one-year kitchen supervisory experience preferred.
Must have 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 staff to produce high volumes of work while maintaining quality per Omni and Bob's Steak & Chop House standards.
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.
Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell.
Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Stand or walk for an extended period or for an entire work shift.
Requires repetitive motion of arms and hands.

Responsibilities

Assist the General Manager in budgeting (food cost/payroll/etc.). When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for immediate action.
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
Create recipes and production methods.
Maintain control of the standards for purchasing and receiving items.
Work closely with the purchasing manager and general manager to establish and maintain control of the standards for purchasing and receiving items.
Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
Control purchasing of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
Compile new banquet menus when required.
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
Responsible for control of equipment and scheduling maintenance.
Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
Assist with establishing effective and efficient office procedures in handling daily menus/banquet menus/purchases and receiving/general correspondence/filing and records.