Kitchen Supervisor

POWDR•Zion Lodge, UT

20h•Onsite

About The Position

The Kitchen Supervisor is responsible for overseeing daily kitchen operations at Zion Lodge, ensuring that food is prepared according to established standards of quality, safety, and cleanliness. This position works closely with the F&B Manager and partners with the Restaurant Supervisor to ensure smooth coordination between the front and back of the house. The Kitchen Supervisor is also responsible for leading the kitchen team, including the Back of House Lead, and ensuring that the kitchen operates efficiently during all shifts.

Requirements

Able to work and thrive in Zion National Park.
Ability to requirements and compliance with our concessions contract.
Ability to get along well with people, be honest, punctual and reliable.
Ability to remain calm and friendly.
Ability to adapt to changing work conditions.
Ability to work cooperatively in a team environment.
Previous experience in a leadership role within a commercial kitchen, ideally as a Kitchen Supervisor, Sous Chef, or similar position.
Strong knowledge of culinary techniques, kitchen equipment, and health/safety standards.
Proven ability to manage a team and lead by example.
Strong organizational skills with attention to detail.
Ability to work in a fast-paced, high-pressure environment.
Strong communication skills and the ability to collaborate with other departments and team members.
Understand and follow all ESQ procedures that relate to your job duties.
Work with a “safety-first” attitude.
Minimize your impact on the environment when at work and living onsite.
Treat our customers, co-workers, leadership teams, all internal guests with respect and a hospitable service atmosphere must be projected at all times.
All team members must maintain a neat, clean and well-groomed appearance (specific standards available in the Employee Handbook).
Team members will be trained in the proper use and care of assigned PPE.
It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Responsibilities

Supervise and guide the kitchen staff, including the Back of House Lead and other kitchen team members, in daily tasks and food preparation.
Ensure all team members follow proper food handling, preparation, and safety procedures.
Provide coaching and mentoring to kitchen staff, encouraging professional development and adherence to culinary standards.
Assist in scheduling kitchen staff to ensure appropriate coverage during peak hours, events, and group bookings.
Oversee all aspects of kitchen operations, ensuring timely and accurate food production according to established recipes and quality standards.
Monitor kitchen equipment to ensure proper functioning; report any maintenance needs to the F&B Manager.
Maintain the cleanliness and organization of the kitchen, storage areas, and walk-in refrigerators and freezers.
Ensure the kitchen adheres to local health and safety regulations, including proper sanitation practices.
Collaborate with the Executive Chef and F&B Manager on menu development and special offerings.
Monitor food preparation and presentation to ensure all dishes meet the quality, portion, and aesthetic standards of Zion Lodge.
Conduct regular taste tests and quality checks to maintain consistency and high culinary standards.
Partner with the Restaurant Supervisor to coordinate kitchen and dining room operations, ensuring smooth service delivery to guests.
Communicate regularly with the Restaurant Supervisor to ensure that customer feedback is addressed and service standards are met.
Collaborate on inventory management and supply ordering to maintain stock levels for both the front and back of the house.
Direct and oversee the Back of House Lead to ensure they effectively manage the kitchen team during daily operations and that all procedures are followed.
Monitor performance and provide feedback to the BOH Lead to maintain operational efficiency and high service standards.
Assist in ordering and maintaining kitchen inventory, including monitoring food, supplies, and kitchen tools to ensure stock levels meet demand.
Track and manage food costs, waste, and portions to ensure profitability while minimizing spoilage and unnecessary expenses.
Enforce safety and sanitation standards in the kitchen, ensuring that all kitchen staff follows proper hygiene and cleanliness protocols.
Conduct regular safety training sessions with the team to reinforce best practices in food handling and kitchen safety.
Ensure the kitchen complies with all relevant health codes and passes inspections by local authorities.
Lead ongoing training for kitchen staff on culinary techniques, kitchen safety, and proper equipment use.
Onboard new kitchen staff members, ensuring they understand the expectations, duties, and standards of the kitchen.
Implement continuous improvement programs to elevate the team's skills and performance.
Quickly resolve any issues that arise during kitchen operations, such as equipment malfunctions, food shortages, or staffing challenges.
Respond to guest feedback related to food quality or service, working with the Restaurant Supervisor to resolve issues and enhance guest satisfaction.
Functions as an ambassador of Destination Zion Lodge, modeling and sharing the Zion “culture” with our guests and employees.
Upholds the most professional image.
Continually strives to exceed our guest’s expectations and create memories for our guests and staff.

Benefits

Onsite employee housing
employee meals at $12.50 per day
Free onsite laundry facility
free shuttle service
WiFi
employee gym
Discounts on food, retail, and gear
Complimentary access to most POWDR-owned resorts
Generous benefit package for full-time employees
Career development and growth opportunities available here and at our facilities across POWDR