Banquets | Kitchen Supervisor

				Overview:

Be a part of the pre-opening team for the Omni Ft. Lauderdale Hotel!

Opening Fall 2025, the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views.

The Pastry Supervisor is responsible for supervising and coordinating all pastry and baking preparation for all hotel outlets.

Responsibilities:

ESSENTIAL JOB FUNCTIONS:

* 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.
* Supervise the preparation of all items on prep list following standard procedures 
* Always maintain high quality, 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 online. 
* Maintain/check cooking times and temperatures. 
* Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. 
* Always maintain cleanliness of work area. 
* 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 to comply with health department regulation. 

Qualifications:

QUALIFICATIONS:

* Candidate is required to have at least 2 years culinary experience in a hotel or restaurant kitchen. 
* Candidate is required to have at least 2 years culinary experience in a hotel or restaurant kitchen. 
* Previous kitchen supervisory experience, preferred. 
* Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.  
* Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests. 
* Ensure that all health standards are consistently maintained. 
* Ensure all safety and security policies and procedures are followed. 
* Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards. 
* Must be familiar with batch and quantity cooking in a high-volume restaurant. 
* Excellent written and verbal communication skills as well as organizational skills.  
* Candidate must be creative and up to speed on new concepts and food trends.  
* Must have basic mathematical skills and be able to adhere to recipes. 
* Must work well with others and be able to effectively train culinary staff. 
* Self-motivated, and ability to work with limited supervision.  
* Ability to write and perform daily prep list and par sheets. 
* Requires a working knowledge of sanitation standards.   
* Eye/hand coordination needed to use all kitchen equipment.   
* Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.  
* The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments. 
* Ability to prioritize, organize and follow up. 
* Ability to produce high volumes of work while maintaining quality per Omni standards. 
* Culinary degree and/or formal training preferred. 
* Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. 
* Maintain a professional business appearance, attitude, and performance. 
* Flexible schedule to include nights, weekends, and holidays  

ENVIRONMENT & POSITION ANALYSIS:

* The ability to lift up to 40 lbs., push/pull up to 50 lbs., and stand for long periods of time.  

* Stand or walk for an extended period or for an entire work shift.   

* Requires repetitive motion with both hands and occasional bending/stooping/kneeling. . 

TOOLS & EQUIPMENT:

* Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders.

Omni Hotels & Resorts is an equal opportunity employer. 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 statement 

If 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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