Omni Hotels & Resorts
Kitchen Supervisor | OKC Tap House
Omni Hotels & Resorts, Oklahoma City, Oklahoma, United States, 73116
Kitchen Supervisor | OKC Tap House
Company:
Omni Hotels & Resorts
Location 605‑room convention center hotel in the heart of downtown Oklahoma City. Luxury hotel next to the Paycom Center (OKC Thunder), Oklahoma Convention Center and across the street from the 70‑acre Scissortail Park. The property includes an all‑day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Guests can also enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) with fire pit, outdoor lawn and cabanas. 76,000 square feet of meeting and event space including a 20,000 square foot ballroom, a 10,000 square foot ballroom, and a 4,200 square foot outdoor pre‑function space overlooking the park.
Job Description The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with Chef de Cuisine, Culinary Leadership, and FOH Leadership, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests and associates.
Responsibilities
This is a working cook position.
The preparation and execution of food for Outlet Restaurants or In‑Room Dining options in the hotel.
Daily mise en place, station set‑up or work during service including but not limited to fry, pantry, biscuit production or bulk preparation of foods for outlets.
Prepare foods by following recipes, procedures or server tickets through Micros and/or production schedules for the outlets.
Check portion control, weights and counts prior to service.
Maintain high quality and consistency of food at all times. Inspect all food products when working on individual dishes, platters or plates for display for guests or large group functions.
Check pars for shift use, determine necessary preparation. Note any out‑of‑stock items or possible shortages. Communicate to the Chef.
Return all food items not used or of inferior quality to designated storage areas, covering or dating all perishables.
Assist with preparation of special events or special dietary requirements for meals.
Work in a fast‑paced team environment.
Controls the quality and consistency of all food served.
Creates and adjusts work schedule according to workloads and occupancy.
Order and receive ingredients and culinary supplies.
Consistently conduct departmental line‑ups.
Maintains cleanliness of all food prep and production areas.
Conducts a month‑end inventory of all products.
Ensure work areas are set no less than 15 minutes prior to service.
Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
Assist in controlling food cost.
Assist in producing and plating plates.
Prepare and properly store food items for advanced production.
Report any maintenance or security problems to the appropriate department promptly.
Qualifications
General knowledge of line work including working an a‑la‑carte or short order station including pantry, biscuits and fry station.
General understanding of most cooking and preparation principles (sauté, roast, bake, steam).
Culinary School or Vocational School Degree or certificate a plus. 1‑2 years relevant experience preferred in a high‑volume free‑standing restaurant or similar hotel outlet restaurant or bar/pub.
Ability to work outdoors for extended periods of time (at least 8 hours/shift).
Ability to work a flexible schedule, to include AM/PM, weekends, holidays.
Ability to stand for extended periods of time (at least 8 hours/shift).
Ability to ensure efficient, effective operation of the food production outlet(s).
Ability to satisfactorily communicate (verbal and written) in English with vendors, co‑workers, and management.
Ability to read and comprehend detailed instructions, short correspondence, and memos.
Ability to apply common sense understanding to carry out detailed written and/or oral instructions.
Ability to write and perform daily prep list and par sheets.
Ability to meet Omni Hotels & Resorts qualify and performance standards.
Ability to update and maintain inventory.
Self‑motivated, and ability to work with limited supervision.
Must live within 50 miles of the hotel.
Omni Hotels & Resorts is an equal opportunity employer – veterans and individuals with disabilities. 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.
Seniority level Mid‑Senior level
Employment type Part‑time
Job function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at Omni Hotels & Resorts by 2x
Sign in to set job alerts for “Kitchen Supervisor” roles. #J-18808-Ljbffr
Omni Hotels & Resorts
Location 605‑room convention center hotel in the heart of downtown Oklahoma City. Luxury hotel next to the Paycom Center (OKC Thunder), Oklahoma Convention Center and across the street from the 70‑acre Scissortail Park. The property includes an all‑day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Guests can also enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) with fire pit, outdoor lawn and cabanas. 76,000 square feet of meeting and event space including a 20,000 square foot ballroom, a 10,000 square foot ballroom, and a 4,200 square foot outdoor pre‑function space overlooking the park.
Job Description The Kitchen Supervisor will assist in the overall operation of the culinary team in the respective outlet. Partnering with Chef de Cuisine, Culinary Leadership, and FOH Leadership, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests and associates.
Responsibilities
This is a working cook position.
The preparation and execution of food for Outlet Restaurants or In‑Room Dining options in the hotel.
Daily mise en place, station set‑up or work during service including but not limited to fry, pantry, biscuit production or bulk preparation of foods for outlets.
Prepare foods by following recipes, procedures or server tickets through Micros and/or production schedules for the outlets.
Check portion control, weights and counts prior to service.
Maintain high quality and consistency of food at all times. Inspect all food products when working on individual dishes, platters or plates for display for guests or large group functions.
Check pars for shift use, determine necessary preparation. Note any out‑of‑stock items or possible shortages. Communicate to the Chef.
Return all food items not used or of inferior quality to designated storage areas, covering or dating all perishables.
Assist with preparation of special events or special dietary requirements for meals.
Work in a fast‑paced team environment.
Controls the quality and consistency of all food served.
Creates and adjusts work schedule according to workloads and occupancy.
Order and receive ingredients and culinary supplies.
Consistently conduct departmental line‑ups.
Maintains cleanliness of all food prep and production areas.
Conducts a month‑end inventory of all products.
Ensure work areas are set no less than 15 minutes prior to service.
Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
Assist in controlling food cost.
Assist in producing and plating plates.
Prepare and properly store food items for advanced production.
Report any maintenance or security problems to the appropriate department promptly.
Qualifications
General knowledge of line work including working an a‑la‑carte or short order station including pantry, biscuits and fry station.
General understanding of most cooking and preparation principles (sauté, roast, bake, steam).
Culinary School or Vocational School Degree or certificate a plus. 1‑2 years relevant experience preferred in a high‑volume free‑standing restaurant or similar hotel outlet restaurant or bar/pub.
Ability to work outdoors for extended periods of time (at least 8 hours/shift).
Ability to work a flexible schedule, to include AM/PM, weekends, holidays.
Ability to stand for extended periods of time (at least 8 hours/shift).
Ability to ensure efficient, effective operation of the food production outlet(s).
Ability to satisfactorily communicate (verbal and written) in English with vendors, co‑workers, and management.
Ability to read and comprehend detailed instructions, short correspondence, and memos.
Ability to apply common sense understanding to carry out detailed written and/or oral instructions.
Ability to write and perform daily prep list and par sheets.
Ability to meet Omni Hotels & Resorts qualify and performance standards.
Ability to update and maintain inventory.
Self‑motivated, and ability to work with limited supervision.
Must live within 50 miles of the hotel.
Omni Hotels & Resorts is an equal opportunity employer – veterans and individuals with disabilities. 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.
Seniority level Mid‑Senior level
Employment type Part‑time
Job function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at Omni Hotels & Resorts by 2x
Sign in to set job alerts for “Kitchen Supervisor” roles. #J-18808-Ljbffr