Kitchen Supervisor

Extell Development Company•Park City, UT

11d•Onsite

About The Position

The Kitchen Supervisor plays an essential operational role supporting the Executive Chef and Sous Chef in managing daily culinary operations at an upscale lifestyle hotel. The position combines hands-on line work with shift leadership, quality assurance, and team support. The Kitchen Supervisor helps guide Cook 1, 2, and 3 team members and stewarding staff, ensuring station setup, preparation, cooking standards, safety compliance, and line execution meet established hotel standards of excellence and consistency.

Requirements

At least 1–2 years of culinary experience in a high-volume, full-service, or upscale hotel or restaurant environment, with demonstrated leadership qualities or previous shift-lead or supervisory experience.
High school diploma or equivalent.
Valid Utah Food Handler Permit, or ability to obtain one within 14 days of hire.
Hands-on cooking skills, station-management experience, knife skills, and knowledge of fundamental cooking techniques.
Ability to guide shift workflow, keep team members focused, and delegate tasks during busy service periods.
Strong organizational skills to prioritize preparation, station execution, and shift tasks under pressure.
Clear, constructive verbal communication with back-of-house culinary staff and front-of-house service teams.
Ability to troubleshoot minor station delays, line bottlenecks, and ingredient shortages calmly during service.
Willingness and flexibility to work varied shifts, including early mornings, late nights, weekends, and holidays.
Ability to stand, walk, push, pull, bend, stoop, and reach for extended periods of 8–10 hours per shift.
Ability to safely lift and carry items weighing up to 50 pounds.
Fine manual dexterity to safely operate kitchen equipment, knives, and hot tools.
Ability to work in a hot, fast-paced kitchen environment.

Nice To Haves

Certificate or two-year degree in Culinary Arts or Hospitality Management.
CFPM certification; otherwise, ability to obtain it if required by local health regulations.
Current Utah Department of Alcoholic Beverage Services-approved alcohol training certification (EAS/S.M.A.R.T.), or ability to obtain it if applicable to venue operations.

Responsibilities

Lead line execution during assigned shifts, working kitchen stations while overseeing line flow, ticket times, and team coordination.
Ensure kitchen stations are set up, prepared, and stocked before service according to par levels and shift prep lists.
Complete opening and closing checklists, including shutting down equipment, sanitizing stations, and storing food properly.
Conduct tastings, temperature logs, and visual inspections during service to ensure dishes meet presentation and flavor guidelines.
Support shift leadership and maintain kitchen standards when the Sous Chef or Executive Chef is absent.
Guide, train, and assist line cooks, prep cooks, and stewards with technique, station efficiency, portion control, and company standards.
Maintain clear communication between kitchen stations and front-of-house service staff.
Model company policies, promote a Culture of Care, and foster a respectful, supportive team environment.
Enforce food safety, sanitation, and hygiene requirements, including HACCP guidelines, federal OSHA rules, and Hilton brand standards.
Inspect walk-ins, freezers, and dry storage for proper labeling, dating, FIFO rotation, and food storage.
Ensure kitchen equipment is operated safely and thoroughly cleaned; promptly report repairs or hazards through HotSOS.
Assist leadership with portion tracking, food-waste reduction, and communicating inventory shortages or reorder needs.