Kitchen Supervisor | Full Time

We are looking for a culinary leader to join our team as a Production Cook . This person will be responsible for all prep and production for the banquet culinary operation in accordance with hotel standards. The Production Cook comprehends the food and beverage menus and cooks all food to high quality and presentation :Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and to theday to dayculinary operation for all banquet functions to include efficient and effective food all necessary tasks of a banquet cook according to hotel operating procedures to include but nolimitedto food prep food production plate up kitchen and food equipment allsideworkasassigned by management including but not limited to food service prep the cleaning of food and beverage equipment tables walls shelving and floors surrounding assigned work compliance with health safety and sanitation awareness standards. Prepare daily for health department for the upkeep safety and cleanliness in food preparation areas refrigeration and storage adhereto all proper trash with Executive or Sous Chef to plan and implement menu development. Produce current and creative dishes that are relevant with hotel concepts. Must retain and maintain complete knowledge of all food andbeverage up to date knowledge of local and international market trendsin order tocreate food products that are relevant thereby maximizing sales requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under for ensuring that the correct standards are being maintained. Responsible for ensuring a high food quality and for working carving stations for event buffets when scheduled and positive guest service and respond to complaints taking all appropriate actions to turn dissatisfied guests into return to the kitchen sanitation operation and timing of service out of the kitchen and into all banquet delivery and quality control frompointof departure to maintainall equipment to a high standard. Report any equipment issues to the Banquet Chef for maintainall furniture fixtures and equipment to a high standard. Minimize breakage by demonstrating care when handling hotel assets and necessary instructions on BEOS for events andinspectsall banquet food stations prior to event start. Handles all special requests and pop ups as attend dailystand upmeeting to gather relevant information prior to each in developing specific goals and plans to prioritize organize and accomplish set and builds mutual trust respect and cooperation among associates. Treats co-workers fairly and a professional neat and organized appearance according to Omni swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or all required departmenttrainingsand any other duties required by :Candidate must be able to read recipes and execute meal musthavehands-on food and beverage knowledge and a comprehensive working knowledge of the hospitality must have three to five years of relevant cooking experience in a large convention have proper knife handling skillsMust be willing to work flexible hours as needed during busy times and high-profile events including morning nights weekends and developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities with a keen eye for ability to engage guests at all levels. Must be passionate about providing warm engaging and personalized must be able to work in a fast-paced environment and be able to handle multiple possess the ability to handle stressful and busy hotel operations. Ability to always maintain a positive and professional demeanor and composureMust have the ability to report to work on time and when have the ability to stand and/or walk for extended periods of meet standards of appearance and maintain a high level of personal hygiene at concise written and verbal communication skills. The candidate must be comfortable speaking to guests. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests management and literacy toinclude:Payroll / scheduling/ tome off request systems and Kitchen be able to provide unexpired Serve Safe certification at time of hire.