Kitchen Supervisor | Golf/Slopeside

Omni Hotels; Bretton Woods (NH); On-site; USD 55,000 - 75,000; Full time

Job summary

Omni Hotels is seeking a Sous Chef to provide technical and administrative support to the Sous Chef and aid in the efficient operation of kitchen and food production outlets. Responsibilities include daily requisitions for food areas, rotation of products, and maintaining quality standards.

The role requires hands-on leadership in daily prep, production, and sanitation to ensure timely service. The candidate will supervise kitchen staff, coordinate with servers, and lead pre-shift briefings

Qualifications

• Must have knowledge in a wide range of cooking techniques.
• Must have good computer skills and organization skills.
• Must be available to work flexible hours to include nights, weekends, and holidays.

Responsibilities

• Develop additions to menu.
• Train staff.
• Ensure product availability for all restaurant or banquet items.
• Direct proper sanitation and organization of all kitchen facilities and equipment.
• Ensure kitchen equipment is in good working order and generate reports as needed.
• Maintain walk-in coolers (rotation of food products and cleanliness).
• Monitor and control daily food production.
• Monitor staff safety.
• Maintain good relationships with Front of House Manager.
• Conduct daily meetings with servers and kitchen staff to discuss menu additions and operations.

Skills

Cooking techniques

Computer skills

Organization skills

Job description

Overview:

To provide technical and administrative assistance to the Sous Chef and ensures effective operation of the kitchen and food production outlets and to prepare daily requisition for food area and daily rotation of foods. To assist in maintaining set standards of quality and consistency.

Essential Functions:

• Develop additions to menu.
• Training of Staff.
• Responsible for product availability for all restaurant or banquet items.
• Directs proper sanitation and organization of all kitchen facilities and equipment.
• Ensures that all kitchen equipment is in good working order, generate report if necessary.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Monitors and has hands on control over daily food production.
• Monitors safety of staff.
• Maintains good working relationship with Front of the House Manager.
• Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Ensure that all food products are labeled and dated.
• Maintain and enforce food quality and visual appeal.
• Requisition necessary equipment from stewarding
• Must have skill to teach associates to manage their time in order to complete
• Assigned jobs in a timely manner.
• Has mis en place for day’s business for banquets or outlets.
• Fills out requisition for the day and the following day.
• Works according to priorities for banquets.
• Must be able to understand, organize and maintain B.E.O.s
• Assigns mis en place list for pm staff and relates information to the pm chef.
• Checks with Executive Chef and Sous Chefs daily for any special products or preparation.
• Ensure that all products are labeled, dated and rotated daily.
• Assist stewarding in getting the food out of the kitchen in a timely manner.
• Hold a daily pre-shift meeting to insure the proper transfer of information
• Instill in associates a sense of teamwork.
• Instill in associates a “Clean as you go mentality”.
• Follow all organization and sanitation L.S.O.P.s
• Check that cooler temperatures are monitored and logged.
• Check that associates are randomly checking temperatures and logging them correctly.

Working Environment:

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

Qualifications:

• Must be able to push up to 50 lbs. and lift up to 70 lbs.
• Have knowledge in a wide range of cooking techniques
• Must have good computer skills and organization skills
• Must be available to work flexible hours to include nights, weekends, and holidays.