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Kitchen Supervisor | Piper's | FT

Responsibilities:

  • Utilize a hands-on approach to training and developing kitchen staff.
  • Ability to instill safety and sanitation habits in all employees.
  • Teach employees the importance of consistency in preparation and presentation.
  • Thorough knowledge of food handling and preparation techniques.
  • Ensure the level of quality, portion control, and plate presentation is adhered to consistently.
  • Supervise daily food preparation for assigned areas.
  • Prep, stock, and rotate line to ensure ample supply of products is maintained.
  • Work closely with wait staff to exceed guest expectations.
  • Supervise the preparation of all items on prep list following standard procedures
  • Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
  • Check portion control, weights and counts prior to function.
  • Fire all food for service and to serve on line.
  • Maintain/check cooking times and temperatures.
  • Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
  • Maintain cleanliness of work area at all times.
  • Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all time.
  • Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
  • Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
  • Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
  • Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulation.
  • Good working knowledge of the fundamentals of cooking i. e., sauces, stocks and cooking procedures.
  • Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
  • Consistently check line plating and quality.

Qualifications

  • Basic math skills needed to understand and implement recipes and measurements.
  • Good eye/hand coordination needed to use all kitchen equipment.
  • Sufficient manual dexterity needed in hands to operate knives, spatulas, tongs, etc.
  • Maintain cleanliness of work area at all times.
  • 2 years minimum work related experience is required.
  • 1 year minimum supervisory related job experience is required.
  • Culinary related education is preferred but not required.
  • Must have State of Florida food safety certification.
  • Keep walk-in, prep area and equipment up to Health Department standards at all time.
  • Demonstrate personal ownership to tasks and follow through to achieve the required results.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statementIf you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels. com.



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