Kitchen Supervisor Banquets

Kitchen SupervisorOverview:The Kitchen Supervisor will assist in the overall operation of the culinary team and will be responsible for the culinary operation in the absence of the Executive Chef and/or Sous withF&B management this individual is responsible for executingorders andensuringa qualityexperience for hotel :Controls the quality and consistency of all food and adjusts work schedule according to workloads and and receive ingredients and culinary conduct departmental cleanliness of all food prep and production a month end inventory of all work areas are set no less than 15 minutes prior to all food supplies necessary for service are in appropriate supply on a timely in controlling food in producing and plating and properly store food items for advanced any maintenance or security problems to the appropriate department a positive example for guest relations - both internal and external :Minimum of 2 years of hotel/resort or restaurant experience in fast paced culinary environmentAbility to work a flexible schedule toinclude:AM/PM weekends to stand for extended periods of time (at least 8 hours/shift).Ability to ensure efficient effective operation of the food production outlet(s).Ability to satisfactorily communicate (verbal and written) in English with vendors co-workers and to read and comprehend detailed instructions short correspondence and to carry out detailed written and/or oral to write and perform daily prep list and par to meet Omni Hotels & Resortsqualifyand performance to update and maintain motivated and ability to work with limited have passion for possess or be able to obtain a Food Handlers Certification within 30 days.