Kitchen Supervisor

241 rooms | 6,000 sq. ft. meeting/event space

Amenities: pet-friendly, indoor pool, on-site dining, warm chocolate chip cookies upon arrival, fitness center, EV charging.

Located near downtown Salt Lake City, this property provides convenient access to top attractions, including Rice-Eccles Stadium, City Creek Center, Temple Square, and the Salt Palace Convention Center. With Salt Lake City International Airport just 10 minutes away, it offers an engaging environment for hospitality professionals serving both business and leisure travelers.

Job Title: Kitchen Supervisor
Department: Kitchen
Supervision Exercised: Cooks
Supervision Received: Director of Food & Beverage, General Manager
JOB SUMMARY
The Kitchen Supervisor is responsible for assisting in food planning, preparation, and production that is used for our restaurant and banquet functions.

JOB DUTIES

Responsible for executing on and ensuring that the culinary staff is working in concert to prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.

Supervise, guide and direct Kitchen employees. Provide accurate feedback on performance to the F&B manager.

Understand food cost and portion control without sacrificing quality.

Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.

Accommodate guests’ special requests.

Responsible for Guest Satisfaction in terms of food and beverage, hospitality and service standards.

Responsible for compliance with brand standards.

Maintain clean work area, practicing “clean as you go” policy.

Place orders and conduct daily/weekly/monthly inventories and receiving of food & beverage product.

Practice First-in, First Out (FIFO) to help control inventory and cost of food controls.

Assist with any reports as required (inventory, food costs, beverage costs, etc.)

Maintain sanitation and safety standards with anyone entering the kitchen area.

Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.

Coordinate banquet events with the Sales Department and ensure guest satisfaction.

Watch for safety hazards, remedy them immediately and report them to your Department Supervisor and HR.

Assist on the preparation of various foods while maintaining a clean area.

MINIMUM REQUIREMENTS

High school graduate or equivalent preferred.

Must have 2 years of previous culinary supervisory experience in a similar environment.

Able to work with little or no supervision.

Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.