Hotel Kitchen Supervisor — Culinary Operations Leader

Omni Hotels & Resorts; Atlanta (GA); On-site; USD 42,000 - 55,000; Full time

Job summary

Omni Hotel at the Battery Atlanta is seeking a Kitchen Supervisor to assist in the culinary team operations and to execute orders in the absence of the Executive Chef. You will partner with F&B management to ensure a quality experience for hotel guests.

The role requires a minimum of 2 years in a fast-paced hotel/restaurant setting, flexibility with AM/PM shifts, and the ability to stand for long periods. A Food Handlers’ Certification must be obtained within 30 days.

Qualifications

• Minimum of 2+ years of hotel/resort or restaurant experience in a fast-paced culinary environment.
• Ability to work a flexible schedule, including AM/PM, weekends, holidays.
• Ability to stand for extended periods of time (at least 8 hours/shift).
• Ability to satisfactorily communicate verbally and written in English with vendors, co-workers, and management.
• Must possess or be able to obtain a Food Handlers' Certification within 30 days.
• Self-motivated, and ability to work with limited supervision.
• Must have passion for the profession.

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.
• Maintains cleanliness of all food prep and production areas.
• Conducts a month end inventory of all products.
• 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.

Skills

Hotel/Resort experience

Fast-paced environment

English communication

Job description

Omni Hotel at the Battery Atlanta is seeking a Kitchen Supervisor to assist in the culinary team operations and to execute orders in the absence of the Executive Chef. You will partner with F&B management to ensure a quality experience for hotel guests.

The role requires a minimum of 2 years in a fast-paced hotel/restaurant setting, flexibility with AM/PM shifts, and the ability to stand for long periods. A Food Handlers’ Certification must be obtained within 30 days.