New 
Kitchen Supervisor
 Omni Hotels & Resorts | |
21-21
| |
 United States, Texas, Fort Worth | |
| 1300 Houston Street (Show on map) | |
 Jun 18, 2026 | |
|
Overview:
The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests. Responsibilities: * Supervise daily food preparation for assigned areas. * Utilize a hands-on approach to training and developing kitchen staff. * Ability to instill safety and sanitation habits in all employees. * Prepare all food items according to standard recipes and as specified on guest check, to ensure consistency of product. * Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. * Keep all refrigeration, equipment and storage of working areas in clean, working condition in order to comply with health department regulation. * Teach associates the importance of consistency in preparation and presentation, ensuring the level of quality, portion control and plate presentation is adhered to by department staff consistently. * Teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests. * Prep, stock and rotate line to ensure ample supply of products is maintained. * 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. * Work closely with wait staff to exceed guest expectations. * Maintain cleanliness of work area at all times. * Complete other duties as assigned by management. Qualifications: * Required to have at least 5 years culinary experience in a hotel or restaurant kitchen with minimum one year kitchen supervisory experience. * Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. * Must work well with others with 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. * Must have basic mathematical skills and be able to adhere to recipes. * Self-motivated, and ability to work with limited supervision. * Ability to write and perform daily prep list and par sheets. * The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments. * Culinary degree and/or formal training preferred. * Food handlers certification required. | |