Kitchen Supervisor & Lead Line Cook

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 42,000 - 62,000; Full time

Job summary

Omni Hotels & Resorts in Florida is seeking a Kitchen Supervisor to assist the culinary team and lead operations in the absence of executive leadership. You will ensure quality, manage prep, and coordinate with F&B management to deliver a superior guest dining experience.

You will schedule shifts, oversee inventory, maintain cleanliness, and help control food costs while mentoring staff and upholding Omni standards across a fast-paced hotel environment.

Qualifications

• Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment.
• Ability to work flexible schedule including AM/PM, weekends, and holidays.
• Ability to stand for extended periods (8 hours per shift).
• Must possess or obtain Food Handlers' Certification within 30 days.
• Strong communication skills in English with vendors, coworkers, and management.

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.
• Maintain cleanliness of all food prep and production areas.
• Conducts a month end inventory of all products.
• Ensure work areas are set no less than 15 minutes prior to service.
• 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 promptly.
• Sets a positive example for guest relations.

Skills

Hotel/Resort experience

Culinary environment

English communication

Flexibility

Team leadership

Job description

Omni Hotels & Resorts in Florida is seeking a Kitchen Supervisor to assist the culinary team and lead operations in the absence of executive leadership. You will ensure quality, manage prep, and coordinate with F&B management to deliver a superior guest dining experience.

You will schedule shifts, oversee inventory, maintain cleanliness, and help control food costs while mentoring staff and upholding Omni standards across a fast-paced hotel environment.