Kitchen Supervisor- 1902 Dining Room - Omni Hotels & Resorts

Location

Mount Washington Hotel

As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor.Omni Mount Washington Resorts associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort may be your perfect match.

Job Description

We are seeking a skilled Kitchen Supervisor to oversee the efficient operation of our kitchen. Responsibilities include developing menu additions, training staff, and ensuring product availability for all restaurant or banquet items. The role involves directing proper sanitation and organization of kitchen facilities and equipment, monitoring daily food production, and maintaining a safe working environment for staff. Additionally, the Supervisor will conduct daily meetings with servers and kitchen staff to discuss menu additions and operational concerns, enforce food quality standards, and instill a sense of teamwork and cleanliness among associates. The ideal candidate will have strong leadership skills, a keen eye for detail, and the ability to prioritize tasks in a fast-paced kitchen environment. They should also be proficient in using kitchen equipment and adhere to organization and sanitation guidelines.

Our  team members enjoy a wealth of benefits and perks, including:

• Comprehensive healthcare coverage with options for medical, dental, and vision plans.
• Paid time off for relaxation and rejuvenation.
• Financial security through a 401(K) matching plan and pre-tax Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA).
• A great voluntary benefits program that includes: critical illness, hospital indemnity, and accident coverage, life and AD&D insurance, legal services, and identity theft protection, access to whole life insurance, telemedicine, and pet insurance.
• Complementary Golf, Skiing and Riding.
• Discounts on dining, retail, and spa services, as well as savings on ski, golf rentals, and other activities.
• Support services including an Employee Assistance Program (EAP), TravelConnect for emergencies while traveling, and adoption services.

Join us and thrive in an environment where your well-being is valued and supported.

Responsibilities

• • Develop additions to menu.
  • Training of Staff.
  • Responsible for product availability for all restaurant or banquet items.
  • Directs proper sanitation and organization of all kitchen facilities and equipment.
  • Ensures that all kitchen equipment is in good working order, generate report if necessary.
  • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
  • Monitors and has hands on control over daily food production.
  • Monitors safety of staff.
  • Maintains good working relationship with Front of the House Manager.
  • Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
  • Checks and controls sign-in and sign-out procedures for kitchen staff.
  • Ensure that all food products are labeled and dated.
  • Maintain and enforce food quality and visual appeal.
  • Requisition necessary equipment from stewarding
  • Must have skill to teach associates to manage their time in order to complete
  • Assigned jobs in a timely manner.
  • Has plan for day’s business for banquets or outlets.
  • Fills out requisition for the day and the following day.
  • Works according to priorities for banquets.
  • Must be able to understand, organize and maintain B.E.O.s
  • Assigns plan list for pm staff and relates information to the pm chef.
  • Checks with Executive Chef and Sous Chefs daily for any special products or preparation.
  • Ensure that all products are labeled, dated and rotated daily.
  • Assist stewarding in getting the food out of the kitchen in a timely manner.
  • Hold a daily pre-shift meeting to insure the proper transfer of information
  • Instill in associates a sense of teamwork.
  • Instill in associates a “Clean as you go mentality”.
  • Follow all organization and sanitation L.S.O.P.s
  • Check that cooler temperatures are monitored and logged.
  • Check that associates are randomly checking temperatures and logging them correctly.

Tools and Equipment:

• Knives (a list of the tools needed will be provided, all small wares are to be provided by the associate)
• Oven, grill/stove burners, microwave appliances, steamers and steam kettles.
• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine.

Working Environment:

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.

Qualifications

• Associates degree or equivalent experience preferred
• Must be able to push up to 500 lbs. and lift up to 70 lbs.
• Have knowledge in a wide range of cooking techniques
• Must have good computer skills and organization skills
• Ability to work nights, weekends, and holidays.
• Targeting a May start date.

Omni Hotels and Resorts is an Equal Opportunity Employer.