Kitchen Supervisor

The Westin DFW Airport; Irving (TX); On-site; USD 42,000 - 60,000; Full time

Job summary

The Westin DFW Airport in Irving, TX is seeking a Kitchen Supervisor to oversee setup and production areas, ensuring quality and efficiency in line with brand standards and sustainability goals.

You will interview, train, schedule, and coach associates; supervise daily production, enforce safety and cleanliness, and collaborate with the Executive/Sous Chef to meet guest expectations and maintain EarthView initiatives. Work includes holidays and weekends as required.

Qualifications

• High school diploma or equivalent required.
• Experience supervising associates preferred.
• Able to work holidays and weekends.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Inspect daily use records with the Executive Chef or Sous Chef to ensure estimates are completed correctly and associates follow these estimates.
• Pull all food needed for daily production from walk-in box and utilize all leftovers.
• Maintain and supervise good housekeeping practices in all areas of the kitchen. Turn in the daily cleaning checklist and strictly enforce the "clean as you go" policy.
• Inspect all work stations and ensure proper set-up for breakfast, lunch and/or dinner.
• Prepare daily production charts.
• Attend associate meetings, offer suggestions on how to solve associate problems.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Skills

Interviewing

Training

Coaching

Scheduling

Education

High school diploma or equivalent

Job description

Opportunity: Kitchen Supervisor
Supervise set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with established guest service and sustainability standards.

Potential Career Path

Kitchen Manager – Sous Chef – Head Chef

Essential Job Functions

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Inspect daily use records with the Executive Chef or Sous Chef to ensure estimates are completed correctly and associates follow these estimates.
• Pull all food needed for daily production from walk-in box and utilize all leftovers.
• Maintain and supervise good housekeeping practices in all areas of the kitchen. Turn in the daily cleaning checklist and strictly enforce the "clean as you go" policy.
• Inspect all work stations and ensure proper set-up for breakfast, lunch and/or dinner.
• Prepare daily production charts.
• Attend associate meetings, offer suggestions on how to solve associate problems.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Position Requirements

• High school diploma or equivalent required.
• Any combination of education, training, and/or experience which demonstrates ability to perform the required duties.
• Previous supervisory experience a plus.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It