Chef de Partie | Seaglass

Omni Hotels & Resorts•Fernandina Beach, FL

29d

About The Position

At Omni Amelia Island Resort & Spa, guests enjoy 3.5 miles of beach, scenic marshlands, luxurious oceanfront accommodations, world-class golf, dining, family-friendly activities and a full-service spa. Our associates are part of a dynamic, supportive team that values respect, gratitude, and empowerment. We offer hands-on training, growth opportunities, and the pride of working for a company known for exceptional service. If you’re friendly, motivated, and passionate about serving others, Omni Amelia Island Resort & Spa may be your perfect fit. Overview: The Kitchen Supervisor will assist in the overall operation of the culinary team and will be responsible for the culinary operation in the absence of the Executive Chef and/or Sous Chefs. Partnering with F&B management, this individual is responsible for executing orders, and ensuring a quality experience for hotel guests.

Requirements

Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment
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 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 have passion for profession.
Must possess or be able to obtain a Food Handlers' Certification within 30 days.

Responsibilities

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.
Sets a positive example for guest relations - both internal and external guests.