Title: Culinary Outlet Supervisor
Zip: 77056
Job description/responsibilities:
The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests.
Responsibilities:
- Supervise daily food preparation for assigned areas.
- Utilize a hands-on approach to training and developing kitchen staff.
- Ability to instill safety and sanitation habits in all employees.
- Prepare all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
- Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
- Keep all refrigeration, equipment and storage of working areas in clean, working condition in order to comply with health department regulation.
- Teach associates the importance of consistency in preparation and presentation, ensuring the level of quality, portion control and plate presentation is adhered to by department staff consistently.
- Teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
- Prep, stock and rotate line to ensure ample supply of products is maintained.
- Fire all food for service and to serve on line.
- Maintain check cooking times and temperatures.
- Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
- Work closely with wait staff to exceed guest expectations.
- Maintain cleanliness of work area at all times.
- Complete other duties as assigned by management.
Job requirements:
- Required to have at least 5 years culinary experience in a hotel or restaurant kitchen with minimum one year kitchen supervisory experience.
- Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
- Must work well with others with ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
- Must be familiar with batch and quantity cooking in a high-volume restaurant.
- Excellent written and verbal communication skills as well as organizational skills.
- Must have basic mathematical skills and be able to adhere to recipes.
- Self-motivated, and ability to work with limited supervision.
- Ability to write and perform daily prep list and par sheets.
- The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
- Culinary degree and/or formal training preferred.
- Food handlers certification required.
Additional information:
Part-time position - Availability for AM & PM shifts
Please send your resume to cilcareers@ciaml.com to be matched.
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