Kitchen Supervisor

Choice Hotels International•Salt Lake City, UT

9d•Onsite

About The Position

The Kitchen Supervisor supports the culinary team at the Radisson Hotel Salt Lake City Downtown and helps elevate the food and beverage experience. The role maintains food quality, kitchen readiness, food safety, and compliance with Choice Hotels and applicable local and state policies. It manages and trains kitchen employees, coordinates staffing and food quantities for high-volume service, and works with other departments to operate the kitchen efficiently. The position also contributes to menus and recipes, oversees aspects of employee recruitment and performance management, responds to guest accommodation requests and food-related concerns, and helps ensure the hotel delivers Choice Hotels’ guest-satisfaction standards and genuine hospitality. Other duties may be assigned by the General Manager.

Responsibilities

Maintain current and seasonal recipes for menu items.
Enforce food-safety and health guidelines and ensure compliance with Choice Hotels and local and state health, hygiene, and safety policies.
Relay feedback about kitchen employees to the department manager.
Provide input on banquet, restaurant, and bar menus.
Complete daily food production sheets and other reports.
Check stations for proper setup, cleaning, and takedown before and after each shift.
Inspect orders for quality and presentation in accordance with restaurant standards.
Manage and train kitchen staff, and lead periodic meetings to coach employees on new recipes and kitchen processes.
Conduct interviews with potential hires upon request and take an active role in recruiting and selecting qualified candidates.
Prepare and inspect food, cut meat, and prepare food for cook stations.
Inspect ingredients upon delivery and before use to ensure quality.
Assist with quarterly inventories.
Share food and beverage complaints with the Executive Chef and work to resolve them.
Coordinate kitchen staffing and food quantities for high-volume periods, including banquets, Complimentary Breakfast, restaurants, and the bar.
Report special requests, food spoilage, and other kitchen concerns to the Executive Chef.
Attend Banquet Event Order meetings, stand-up meetings, safety meetings, and other periodic meetings.
Respond promptly and accurately to special accommodation requests, including allergy needs and box lunches for guests, groups, and events.
Oversee workforce human-resources activities, including recruitment and selection, training and development, compensation, recognition, and performance management.
Communicate performance expectations and provide ongoing employee feedback.
Provide employees with training, resources, and tools to support engagement, hospitality, and teamwork.
Communicate and reinforce the customer-service vision to managers, supervisors, and employees and foster an environment that encourages hospitality and teamwork.
Ensure employees understand and have the minimum requirements of the 100% Guest Satisfaction Guarantee in place.
Develop customer-feedback avenues, identify trends, and focus the management team on implementing solutions to support guest satisfaction.
Perform other duties required by the General Manager to support guest satisfaction and genuine hospitality.
Model Choice’s Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious, and Show Integrity.