Kitchen Supervisor | Banquets

Omni Boston Hotel at the Seaport; Boston (MA); On-site; USD 50,000 - 65,000; Full time

Job summary

Join a prestigious AAA Four Diamond rated hotel as a Kitchen Supervisor, where you will lead kitchen operations, inspire a positive work environment, and maintain high food quality standards. This role offers the opportunity to work in a vibrant team recognized as one of the best places to work in Boston.

Qualifications

• Experience in high-quality hotels or standalone restaurants preferred.
• Ability to stand for at least 8 hours per day.
• Advanced butchery skills.

Responsibilities

• Maintain the highest standards of food and service in Food & Beverage outlets.
• Lead kitchen operations and supervise kitchen staff daily.
• Oversee daily food production and service execution.

Skills

Problem-solving

Communication

Leadership

Job description

Location

The 1,054-room Omni Boston Hotel at the Seaport is the newest luxury hotel in the City of Boston, featuring seven outlets for dining and drinking, a signature spa, fitness center, rooftop pool, and over 100,000 square feet of meeting and event space, catering to discerning guests.

Job Description

The Omni Boston Hotel at the Seaport, located in the bustling Seaport District, is a AAA Four Diamond rated hotel with 1,054 guestrooms, including 52 suites. It offers diverse dining experiences, a scenic rooftop pool, a luxury Breve Spa, and extensive meeting and event spaces. Join a team recognized as one of the “2023 Best Places to Work” by the Boston Business Journal.

We foster creativity in all aspects of our work, using challenges to push boundaries and find innovative solutions. Creativity and performance are both valued here.

The Kitchen Supervisor is responsible for the efficient operation of the kitchen and food outlets, ensuring costs are minimized while maintaining high standards.

Responsibilities

• Maintain the highest standards of food and service in Food & Beverage outlets.
• Inspire a positive working environment.
• Lead kitchen operations.
• Oversee daily food production and service execution.
• Participate in hiring, coaching, and counseling staff.
• Prepare schedules and manage labor costs within budget.
• Oversee ordering, receiving, and storage of food products.
• Execute special projects assigned by the executive chef.
• Contribute to long-term planning, including menus, equipment, budgets, and renovations.
• Maintain food costs within budgetary guidelines.
• Create and cost recipes.
• Supervise kitchen staff daily.

Qualifications

• Experience in high-quality hotels or standalone restaurants preferred.
• Excellent written and verbal communication skills.
• Problem-solving skills in high-pressure situations.
• Strong food technique and cultural knowledge.
• Advanced butchery skills.
• Ability to plan, execute projects, and analyze results.
• Effective delegation with clear instructions and follow-up.
• Ability to stand for at least 8 hours per day.
• Ability to lift and carry at least 30 pounds.
• Color vision and depth perception for food prep and presentation.
• Good communication within the kitchen team.

Omni Hotels & Resorts is an equal opportunity employer. The EEO law poster and supplement are available via provided links. For applicants needing assistance, contact [e-mail].

*Pay is issued in increments, subject to repayment agreement.

Source: Hospitality Online