Lead Kitchen & Menu Operations — Culinary Leader

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

Job summary

Omni Hotels & Resorts in Orlando is seeking a Kitchen Supervisor to provide technical and administrative support to the Outlet Chef and ensure the smooth operation of the kitchen and food production outlets.

You will train and mentor culinary staff, oversee requisitions and inventory, enforce sanitation and HACCP procedures, monitor portion control and plate presentation, and maintain consistent quality in a fast-paced hotel environment.

Qualifications

• Attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• To be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to instill safety and sanitation habits in all employees.
• Teach and mentor associates the importance of consistency in preparation and presentation.
• Maintain cleanliness of work area at all times.

Responsibilities

• Assist in overseeing Trevi’s kitchen and supervise the preparation and presentation of foods by line cooks and garde manger personnel.
• Assure sufficient quantities of items are available to meet projected demands and stored properly.
• Ensure prime cuts of meat are broken down properly with minimal waste.
• Train staff on menu items and ingredients, preparation methods, and unique tastes.
• Operate and maintain all department equipment; report malfunctions.
• Review staffing levels to meet guest service and financial objectives.
• Train associates in safety procedures and supervise loss prevention policies.

Skills

Attention to detail

Supervisory experience

Leadership

Staff management

Multi-lingual communication

Hands-on management

Calm under pressure

Education

Culinary education (preferred)

Job description

Omni Hotels & Resorts in Orlando is seeking a Kitchen Supervisor to provide technical and administrative support to the Outlet Chef and ensure the smooth operation of the kitchen and food production outlets.

You will train and mentor culinary staff, oversee requisitions and inventory, enforce sanitation and HACCP procedures, monitor portion control and plate presentation, and maintain consistent quality in a fast-paced hotel environment.