Ibis | Kitchen Supervisor
US-FL-Fort Lauderdale
Omni Hotels Management Corporation
Req #: 130039
Type: Fort Lauderdale
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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 Kitchen Supervisor is responsible for supervising and coordinating the overall operation of the culinary team within the outlet. 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 * 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. * 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 - 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 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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