Banquets - Kitchen Supervisor

Fort Lauderdale Hotel

Opening in Fall 2025, Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa and entertainment pedestrian plaza featuring high-end shopping, amphitheater, charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport.

Be a part of the pre-opening team for theOmni Ft. Lauderdale Hotel!

Opening Fall 2025, theOmni Ft. Lauderdale Hotelis 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 Pastry Supervisor is responsible for supervising and coordinating all pastry and baking preparation for all hotel outlets.

ESSENTIAL JOB FUNCTIONS:

• 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.
• Ensurethe level of quality,portioncontrol, 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 ismaintained.
• Supervise the preparation of all items on prep list following standard procedures
• Alwaysmaintainhigh quality,inspect all food products for quality when working on prep list and service line.
• Checkportioncontrol, weights and counts prior to function.
• Fire all food for service and to serve online.
• Maintain/checkcooking times and temperatures.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Alwaysmaintaincleanliness ofworkarea.
• Keepwalk-in, prep area and equipment up to Health Department andEcoSurestandards at alltime.
• Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
• Visuallyinspects,selects, andusesonly food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product,checking onportioncontrol, especially in specific cuts of meat, tomaintainquality product.
• Keeps all refrigeration,equipment, andstorage and working areas in clean, workingconditiontocomply withhealth departmentregulation.

QUALIFICATIONS:

• Candidateis required tohave at least 2yearsculinary experience in a hotel or restaurant kitchen.
• Candidateis required tohave at least 2yearsculinary experience in a hotel or restaurant kitchen.
• Previouskitchen supervisoryexperience,preferred.
• Candidatemust have proven culinary skills and must be able to lead, develop, and motivate staff.
• Ability to teach employeesimportanceof, and how to interact with internal/external guests and courteously solve internal requests.
• Ensure that all health standards are consistentlymaintained.
• Ensure all safety and security policies and procedures are followed.
• Ability to traina staffto produce high volumes of work whilemaintainingquality per Omni standards.
• Must be familiar with batch and quantity cooking in ahigh-volumerestaurant.
• Excellent written and verbal communication skills as well as organizational skills.
• Candidatemust 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 abilityto work with limited supervision.
• Ability to write and perform daily preplistand par sheets.
• Requires a working knowledge of sanitation standards.
• Eye/hand coordinationneededto use all kitchen equipment.
• Highly motivatedself-starterfocused on quality, organization, cleanliness,and teamwork.
• The ability to work in afast-pacedhigh-pressurework environment while executing delegated tasks and assignments.
• Ability to prioritize,organizeand follow up.
• Ability to produce high volumes of work whilemaintainingquality per Omni standards.
• Culinary degree and/or formal training preferred.
• Must be able toutilizeculinary 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 tolift upto 40lbs.,push/pull up to 50 lbs., and stand forlong periodsof time.

• Stand or walk for an extended period or for an entire work shift.

• Requires repetitive motionwith 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. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Posterand the following link is theOFCCP'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