• Assist in all areas of culinary operations.
• Constantly innovate and create culinary offerings that meet our guest’s needs, fit within budgeted objectives and created a sense of ‘wow”!
• Inspire, motivate, teach, counsel, train and mentor a team to success.
• Support the brand’s objectives for Food and Beverage.
• Understand the unique offerings for each outlet or Food and Beverage area and ensure you exceed these standards and objectives.
• Responsible for all purchasing and quality control in all areas of kitchen operation.
• Ensure Omni culture and appreciation is a part of every shift’s experience.
• Create and manage processes and systems to ensure product freshness, rotation and development.
• Communicate all safety and sanitation policies through daily dialogue with all hourly staff.
• Responsible for the management and supervision of the entire kitchen operation.
• Develop and challenge existing processes of standardization with a focus on expense control and quality.
• Work with the team and other departments to ensure all equipment and areas are thoroughly maintained, cleaned and sanitized, meeting or exceeding all health standards.
• Responsible for upholding quality standard, portion control, production level and presentation of food.
• Responsible for the cleanliness of the Kitchen and adherence to all health regulations in food preparation, storage and service.
• Ensure our banquet kitchen is fully in line with service expectations according to BEO’s and the pre-planning process. Communicate with banquet Chef pertaining to the BEO's, special functions, daily pars, production problems, etc.
• Ensure production is completed and ready at required time of each banquet function or restaurant standard.
• Communicate with banquet captains, restaurant managers and hourly staff to ensure standards are met.
• Manage payroll and scheduling according to budgeted productivity standards and the collective bargaining agreements.
• Manage food cost according to Omni standards

• Supervise all aspects of the department, uphold quality, presentation and production standards. Insures that all Omni Shoreham policies and procedures are followed by all employees.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum of 8 years in Hotel/Resort or similar Culinary operation
• Preferred: upscale/luxury Hotel/resort experience
• Preferred: Banquet Kitchen experience
• Preferred: experience leading a unionized work team
• Minimum of 4 years Culinary leadership experience.
• Culinary degree or Apprentice certification; or equivalent combination of education and/ or experience.
• Must be Food Safety Certified according to State/County standards at time of employment.
• Strong and provable track record of culinary skill