Kitchen Supervisor

Extell Development Company; Park City (UT); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) matching

Job summary

Extell Hospitality Services, operator of Canopy by Hilton Deer Valley in Park City, UT, seeks a Kitchen Supervisor to support the Executive and Sous Chefs in daily culinary operations. You will lead line execution, ensure prep and sanitation standards, and mentor line cooks and stewards to maintain excellence.

Role combines hands-on cooking with frontline leadership, safety checks, and inventory oversight in a luxury hotel setting.

Qualifications

• Minimum 1–2 years of culinary experience in a high-volume, full-service or upscale hotel/restaurant environment with leadership experience.
• Must possess or obtain a Utah Food Handler Permit within 14 days of hire.
• CFPM certification highly preferred or required by local health regulations.
• Utah alcohol training certification (EAS/S.M.A.R.T.) if applicable to venue operations.

Responsibilities

• Lead line execution during assigned shifts, overseeing line flow, ticket times and team coordination.
• Ensure all kitchen stations are set up, prepped and stocked prior to service per par levels and shift prep lists.
• Perform opening/closing kitchen checklists, ensure sanitation, proper storage and equipment shutdown.
• Conduct active tasting, temperature logs and visual inspections to meet chef guidelines.
• Guide and assist line cooks, prep cooks and stewards, maintaining clear communication with FOH staff.

Skills

Culinary leadership

Communication

Time management

Kitchen operations

Education

High school diploma or equivalent

Culinary arts or hospitality management degree preferred

Tools

HotSOS

Job description

Job Details: Job Location: Canopy Deer Valley - Park City, UT 84060, Position Type: Full-Time, Education Level: Not Specified, Job Shift: Variable, Extell Hospitality Services

Extell Hospitality Services is a dynamic extension of Extell Development Company, blending expertise in asset management, hotel and food & beverage operations with fiscal precision and innovative marketing. Headquartered in New York City and Deer Valley, Utah, Extell Hospitality Services is committed to elevating the art of hospitality with strategic, results-driven excellence.

Location

Perched above the Jordanelle Reservoir and just steps from the Jordanelle Express Gondola, Canopy by Hilton at Deer Valley is your all-season gateway to adventure. Effortless ski-in access meets vibrant dining and après with live local music, while the rooftop lounge, game room, and year-round heated pool, jacuzzi, sauna, and plunge pool create the ultimate alpine retreat. Cozy yet dynamic, it’s mountain luxury reimagined.

Overview:

The Kitchen Supervisor plays an essential operational role in supporting the Executive Chef and Sous Chef in managing daily culinary operations at our upscale lifestyle hotel. This position combines hands‑on culinary work on the line with frontline shift leadership, quality assurance, and team support.

The Kitchen Supervisor assists in guiding Cook 1, 2, and 3 team members as well as stewarding staff, ensuring that station setup, prep work, cooking standards, safety compliance, and line execution meet established hotel standards of excellence and consistency.

Key Responsibilities:

Shift Leadership & Daily Operations:

• Lead line execution during assigned shifts, actively working kitchen stations while overseeing line flow, ticket times, and team coordination.
• Ensure all kitchen stations are fully set up, prepped, and stocked prior to service in accordance with par levels and shift prep lists.
• Execute opening and closing kitchen operational checklists, ensuring equipment is properly shut down, stations are sanitized, and food is stored correctly.
• Conduct active tasting, temperature logs, and visual inspections during service to ensure dishes match presentation and flavor guidelines set by the Executive Chef and Sous Chef.
• Support shift leadership and maintain kitchen standards in the absence of the Sous Chef or Executive Chef.

TeamSupport&Guidance:

• Guide, train, and assist line cooks, prep cooks, and stewards on proper technique, station efficiency, portion control, and company standards.
• Maintain positive and clear communication between kitchen stations and front‑of‑house (FOH) service staff to support seamless guest service.
• Lead by example by adhering to company policies, promoting a CultureofCare, and fostering a respectful, supportive team environment.

Safety,Sanitation& Inventory:

• Enforce strict adherence to food safety, sanitation, and hygiene regulations, including HACCP guidelines, federal OSHA rules, and Hilton brand standards.
• Labeling & Storage: Inspect walk‑ins, freezers, and dry storage to ensure proper labeling, dating, rotation (FIFO), and proper storage of all food products.
• Equipment Care & Maintenance: Ensure all kitchen equipment is operated safely and cleaned thoroughly. Report equipment repair needs or safety hazards promptly via HotSOS.
• Inventory & Waste Management: Assist leadership with daily portion tracking, minimizing food waste, and communicating inventory shorts or reorder needs.

Qualifications: Qualifications:

• Minimum of 1–2 years of culinary experience in a high-volume, full-service, or upscale hotel/restaurant environment, with demonstrated leadership qualities or previous shift lead/supervisory experience.
• High school diploma or equivalent required. A certificate or 2-year degree in Culinary Arts or Hospitality Management is preferred.
• Must possess a valid Utah Food Handler Permit or obtain one within 14 days of hire.
• CFPM certification is highly preferred or must be obtained if required by local health regulations.
• Must possess or obtain a current Utah Department of Alcoholic Beverage Services (DABS) approved alcohol training certification (EAS/S.M.A.R.T.) if applicable to venue operations.

Skills:

• Solid hands‑on cooking skills, station management experience, knife skills, and knowledge of fundamental cooking techniques.
• Ability to guide shift workflow, keep team members focused, delegating tasks effectively during busy service periods.
• Strong organizational skills to prioritize prep duties, station execution, and shift tasks efficiently under pressure.
• Clear, constructive verbal communication skills with both BOH culinary staff and FOH service teams.
• Ability to troubleshoot minor station delays, line bottlenecks, or ingredient shortages calmly during service.
• Willingness and flexibility to work varied shifts, including early mornings, late nights, weekends, and holidays.

Physical Ability:

• Ability to stand, walk, push, pull, bend, stoop, and reach for extended periods (8–10 hours per shift).
• Ability to safely lift and carry items weighing up to 50 pounds.
• Fine manual dexterity to operate kitchen equipment, knives, and hot tools safely.
• Work in a hot, fast‑paced kitchen environment.

WhyJoinExtell Hospitality Services?

EHS is dedicated to delivering exceptional hospitality through operational excellence and innovative strategies. This role provides an opportunity to lead a high‑profile property and contribute to the success of a flagship operation in one of the world’s most dynamic environments.

Additional Considerations:

Benefits:

• Comprehensive health, dental, vision, 401(k) matching, and other standard perks.