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Kitchen Supervisor

Position Title: 

Kitchen Supervisor

Reports To: 

F&B Director


Food & Beverage

General Purpose:

Help develop and create new recipes, supervise kitchen staff, and maintain quality and portion control in all phases of food preparation. Provide leadership and training for the kitchen staff and ensure the guest receives a quality product quickly and within cost of sale percentages.

Essential Duties/Responsibilities:

Supervise kitchen staff and production.

Develop and create specials as needed and assist in menu development.

Order inventory through established requisition procedures.

Assign duties for all kitchen staff and food servers.

Schedule Kitchen and Back of House Staff.

Oversee food quality, COGS controls, organization, food safety, and cleanliness of kitchen.

Assist in hiring, on-boarding, training, and coaching of staff.

Other Responsibilities:

Control waste and theft through continuous monitoring and training.

Manage food production for special events as needed.

Maintain cleanliness of the kitchen, storage areas and cooking line.

Other duties as assigned.

Job Qualifications:

Knowledge, Skills, & Abilities: Solid knowledge of food preparation and storage, inventory controls, sanitation requirements, and commercial kitchen equipment. Solid supervisory and interpersonal communication skills. If assigned to on-mountain restaurants, must be able to safely ski/snowboard intermediate runs.

Alertness, precision, ingenuity, problem-solving, judgement, reasoning, aesthetic sense, imagination, patience, persuasiveness, speaking ability, tactile, olfactory and visual discrimination, memory, creativity, concentration, and initiative are necessary abilities.

Education or Formal Training: Cooking school training helpful, but not essential.

Experience: Two years experience as kitchen supervisor or sous-chef.

Material and Equipment Directly Used:

Commercial kitchen equipment and cleaning agents. Skis/snowboard and ski lifts if assigned to on-mountain restaurant.

Working Environment/Physical Activities:

80% to 100% of the workday is spent indoors in a restaurant environment with some outdoor work required. 80% of the day is spent standing and 20% walking. Frequently lifting and carrying objects weighing up to 70 pounds. Occasionally pushing/pulling objects weighing up to 150 pounds. Constantly operating controls of kitchen equipment. Occasionally climbing, balancing, stooping,  kneeling, and/or frequently crouching. Constantly reaching, handling, fingering, and feeling objects. Constantly engaging in conversation, tasting and smelling. Constantly using near acuity, color, and field of vision.  Frequent us of far acuity, depth perception, and accommodation.

Frequent exposure to fumes, odors, and gases. Occasional exposure to dusts, mists, and poor ventilation. Constant exposure to potential mechanical, electrical, burns, and radiant energy hazards. Frequent exposure to toxic/caustic chemical hazards. This is a non-skiing position.

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