Kitchen Supervisor - Omni Hotels & Resorts

Location

A substantial part of the 200-acre Viking Lakes mixed-use development, this destination is home to the Minnesota Vikings headquarters, Twin Cities Orthopedics Performance Center and TCO Stadium. The location is easily accessible from downtown Minneapolis and St. Paul, the Mall of America and airport, with additional uses for the planned development to include corporate offices, retail, restaurants and entertainment.

The 320-room luxury hotel features more than 35,000 square feet of indoor and outdoor meeting and pre-function space, including a 7,500-square-foot ballroom, a 4,410-square-foot event center and six two-story hospitality lounges for groups and meeting planners to utilize. From small board meetings, conferences and large galas or special events to Sunday football tailgates and more, the Omni Viking Lakes Hotel accommodates groups of all sizes with its robust meetings offerings, multiple food and beverage venues, a signature spa and state-of-the-art fitness facilities.

Job Description

This team member will assist in the overall operation of the culinary team. Partnering with F&B management, this individual is responsible for creating req’s through BirchStreet, working expo, training new hires, and ensuring a quality experience for hotel guests.

Responsibilities

• 3-5 years’ work experience in a kitchen supervisory role.
• Maintains consistency and follows the standards for all menu items.
• Adjusts work schedule according to workloads and occupancy.
• Requisition and receive product orders.
• Consistently conduct departmental line-ups.
• Maintains cleanliness and follows Ecosure Standards in all kitchen areas.
• Ensure kitchen line is set and ready 15 minutes prior to service.
• Ensure all mise en place are in appropriate supply on a timely basis.
• Assist in controlling food cost.
• Assist in menu tastings and specialty menus.
• Properly store food items following health and safety guidelines.
• Report any maintenance or security problems to the Chef on Duty promptly.

Qualifications

Qualifications:

• 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).  Previous culinary experience required.
• 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.
• Self-motivated, and ability to work with limited supervision.
• Must have and maintain a Food Handler's permit.

Physical Requirements:

• Must be able to lift, push, pull and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.).

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.

Tools & Equipment:

• Cooking utensils and equipment.