Culinary Supervisor

Omni Hotels & Resorts; Boston (MA); On-site; USD 40,000 - 57,000; Full time

Benefits offered by this job

Health Insurance and 401(k) match

Complimentary meals

Generous Paid Time Off after 90 days

Discounted associate rates at Omni

Job summary

Omni Hotels & Resorts Seaport is seeking a Culinary Supervisor to lead our kitchen operations, ensuring top-tier food and service while controlling costs. The role emphasizes a collaborative, high-energy environment across outlets and the hotel team.

Responsibilities include daily production oversight, menu planning, budgeting, and staff scheduling. Candidates should bring hotel/restaurant experience, strong communication, and proven leadership under pressure.

Qualifications

• Experience in high quality hotel or freestanding restaurant desirable.
• Excellent communication skills both written and verbal.
• Ability to solve problems in high stress situations.
• Excellent food technique and cultural knowledge.
• Advanced butchery knowledge.
• Ability to plan and execute projects and quantify results.
• Ability to delegate works with proper instructions and follow up.
• Must be able to work standing on your feet for at least 8 hours per day.
• Must be able to lift and carry at least 30 pounds.
• Must have color vision and depth perception for food preparation and presentation.
• Ability to communicate within kitchen.

Responsibilities

• Ongoing contribution to maintaining the Food & Beverage outlets to the highest level of food and service standards.
• Inspiring a positive working environment.
• Kitchen leadership.
• Oversee daily execution of food production in all assigned kitchens and service execution.
• Participation in the interview, hiring, coaching and counseling procedures.
• Writing schedules and adhering to established budgetary guidelines for labor control.
• Overseeing the ordering, receiving and storage of all food products.
• Executing all special projects as given by Executive Chef.
• Participation in all long range planning including new menus, equipment, budget planning, and renovations.
• Maintaining food cost at budgetary guidelines.
• Recipe writing and costing.
• Day to day supervision of all kitchen staff

Skills

Hotel/Restaurant experience

Clear communication

Stress management

Food technique

Butchery knowledge

Project planning

Delegation

Stamina/standing

Lifting 30 lbs

Kitchens communication

Job description

POSITION OVERVIEW:

Grab the reins and help shape the future of the Seaport’s best kept secret! Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity.

The Culinary Supervisor has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Hourly rate for this position: $35.18

RESPONSIBILITIES

• Ongoing contribution to maintaining the Food & Beverage outlets to the highest level of food and service standards.
• Inspiring a positive working environment.
• Kitchen leadership
• Oversee daily execution of food production in all assigned kitchens and service execution.
• Participation in the interview, hiring, coaching and counseling procedures.
• Writing schedules and adhering to established budgetary guidelines for labor control.
• Overseeing the ordering, receiving and storage of all food products.
• Executing all special projects as given by Executive Chef.
• Participation in all long range planning including new menus, equipment, budget planning, and renovations.
• Maintaining food cost at budgetary guidelines.
• Recipe writing and costing.
• Day to day supervision of all kitchen staff

QUALIFICATIONS:

• Experience in high quality hotel or freestanding restaurant desirable.
• Excellent communication skills both written and verbal
• Ability to solve problems in high stress situations.
• Excellent food technique and cultural knowledge.
• Advanced butchery knowledge.
• Ability to plan and execute projects and quantify results.
• Ability to delegate works with proper instructions and follow up.
• Must be able to work standing on your feet for at least 8 hours per day.
• Must be able to lift and carry at least 30 pounds.
• Must have color vision and depth perception for food preparation and food presentation.
• It is necessary to have the ability to communicate within kitchen.

PERKS AND BENEFITS:

• A culture of fun, inclusion, and growth
• Complimentary meals
• Health Insurance and matching 401(k) after one year
• Generous Paid Time Off offered after 90 days
• Performance-driven, ALL-IN culture
• Discounted associate rates at Omni properties nationwide