Banquet Kitchen Lead - Quality & Training

Omni Hotels & Resorts; Florida; In loco; USD 54.000 - 76.000; Tempo pieno

Descrizione del lavoro

Omni Hotels & Resorts is seeking a Kitchen Supervisor in Florida to lead daily food preparation and staff training. You will ensure safety, sanitation, and quality, while maintaining Omni standards and coordinating with wait staff to exceed guest expectations.

The role requires hands-on leadership, a culinary degree or formal training preferred, and the ability to manage high-volume service in a fast-paced hotel kitchen.

Competenze

• 5+ years culinary experience in a hotel or restaurant kitchen with at least 1 year supervisory experience.
• Proven culinary skills and ability to lead, develop, and motivate staff.
• Ability to train staff to produce high volumes while maintaining Omni standards.
• Familiarity with batch and quantity cooking in a high-volume restaurant.
• Excellent written and verbal communication and strong organizational skills.

Mansioni

• Supervise daily food preparation for assigned areas.
• Train kitchen staff using hands-on approach.
• Ensure safety and sanitation habits are followed by all employees.
• Prepare items according to standard recipes and guest checks.
• Inspect and select highest quality food items for menu items.
• Maintain cleanliness and proper storage of refrigeration and equipment.
• Oversee portion control, presentation, and consistent quality.
• Collaborate with wait staff to exceed guest expectations.
• Complete other duties as assigned by management.

Conoscenze

Culinary leadership

Staff training

Communication skills

Organizational skills

High-volume cooking

Formazione

Culinary degree

Formal culinary training

Strumenti

Microsoft Outlook

OnTrack

Descrizione del lavoro

Omni Hotels & Resorts is seeking a Kitchen Supervisor in Florida to lead daily food preparation and staff training. You will ensure safety, sanitation, and quality, while maintaining Omni standards and coordinating with wait staff to exceed guest expectations.

The role requires hands-on leadership, a culinary degree or formal training preferred, and the ability to manage high-volume service in a fast-paced hotel kitchen.