The Kitchen Supervisor oversees daily culinary operations, ensuring high food quality, safety, and efficiency while managing staff performance, scheduling, and inventory. They act as the bridge between management and kitchen staff, maintaining sanitation standards and enhancing customer satisfaction through consistent, well-prepared dishes.

Open availability needed.

• Staff Management: Hiring, training, scheduling, and evaluating staff, as well as managing breaks and assigning workstations.
• Operational Oversight: Supervising food production, ensuring compliance with food safety regulations and quality control standards.
• Inventory & Purchasing: Monitoring inventory levels, ordering supplies, and managing food waste.
• Menu & Costs: Assisting with menu planning, testing recipes, and controlling food/labor costs.
• Sanitation & Maintenance: Maintaining a clean and safe kitchen, ensuring equipment is in good working order.

• Leadership: Ability to lead by example, motivate staff, and work under pressure.
• Communication: Excellent interpersonal skills to coordinate between the kitchen and front-of-house staff.
• Technical Cooking: Extensive knowledge of kitchen operations, cooking techniques, and recipe compliance.
• Problem-Solving: Addressing customer complaints and resolving staff issues efficiently.
• Preferred to have your Safe to Serve Certificate, Food Handler license, and Allergen certificate.

Hilton was recently voted the #2 place to work! We love to have professional fun and find ways to make our guests' experiences exceed expectations. We like to work within our community whenever possible. Great travel benefits and cross-training opportunities.