Kitchen Supervisor

HRI Hospitality; Salt Lake City, Northern (UT, KY); Hybrid; USD 42,000 - 62,000; Full time

Job summary

DoubleTree Suites Salt Lake City Downtown is seeking a Kitchen Supervisor to lead culinary staff and assist in planning, prep, and production for restaurant and banquet functions. You will ensure food safety, maintain high quality, and support the kitchen team in daily operations.

The role requires strong inventory control, FIFO implementation, and collaboration with the F&B and sales teams to ensure guest satisfaction and seamless event execution in a hotel setting.

Qualifications

• Two years of culinary supervisory experience.
• Ability to read, write, and communicate professionally.
• Must work with little supervision.
• Experience in hotel or banquet kitchens preferred.

Responsibilities

• Supervise kitchen staff and coordinate with F&B manager.
• Assist with menu planning, prep, and production for restaurant and banquets.
• Ensure proper food handling, safety, and sanitation.
• Maintain FIFO and control food costs.
• Place orders and conduct inventories.
• Coordinate with Sales for banquet events and guest satisfaction.

Skills

Culinary supervision

Food safety HACCP

Inventory management

Team leadership

Education

High school diploma or equivalent

Tools

Inventory software

Job description

## Kitchen SupervisorApply: DoubleTree Suites Salt Lake City Downtown: Full time: Posted Today: JR105130241 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 DUTIESResponsible 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 REQUIREMENTSHigh 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.