Kitchen Supervisor

Omni Hotels & Resorts; Fort Worth (TX); On-site; USD 42,000 - 65,000; Full time

Job summary

Omni Hotels & Resorts in Fort Worth, TX is seeking a Kitchen Supervisor to oversee daily kitchen operations within the hotel’s culinary team. You will partner with F&B management to create schedules, execute orders, and maintain high standards of quality for hotel guests.

The role requires at least 5 years of culinary experience with at least 1 year in a supervisory capacity, strong leadership and training skills, and a commitment to safety and sanitation in a fast-paced environment.

Qualifications

• At least 5 years culinary experience in a hotel/restaurant kitchen.
• Minimum one year supervisory experience.
• Proven culinary skills; ability to lead, develop and motivate staff.
• Ability to train staff for high-volume, quality output.
• Familiar with batch and quantity cooking in high-volume ops.
• Excellent written and verbal communication; organizational skills.
• Basic math skills and adherence to recipes.
• Self-motivated with limited supervision.
• Ability to write daily prep lists and par sheets.
• Culinary degree or formal training preferred; food handler certification required.

Responsibilities

• Supervise daily food preparation for assigned outlets.
• Hands-on training and development of kitchen staff.
• Maintain safety and sanitation habits among all employees.
• Prepare food per recipes and guest checks for consistency.
• Inspect and select high-quality ingredients for all items.
• Keep refrigeration and equipment clean and compliant with health regulations.
• Teach staff consistency in preparation, portion control, and plating.
• Interact with guests and internal teams to resolve requests.
• Stock, rotate, and prep line to ensure supply.
• Maintain proper cooking times, temperatures, and storage procedures.
• Collaborate with wait staff to exceed guest expectations.
• Maintain cleanliness of work areas.
• Complete other duties as assigned.

Skills

Culinary leadership

Staff development

High-volume cooking

Communication

Time management

Training staff

Education

Culinary degree preferred

Food handlers certification required

Job description

Overview

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.

Qualifications

• 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.