Kitchen Supervisor

POWDR; Springdale (UT); On-site; USD 34,000 - 41,000; Full time

Benefits offered by this job

Onsite housing

Employee meals

Free onsite laundry

Discounts on gear

Career development opportunities

Job summary

Zion Lodge, operated by POWDR, is seeking a Kitchen Supervisor to oversee daily kitchen operations at Zion Lodge in Zion National Park, Utah. You will lead the kitchen team, work with the F&B Manager and Restaurant Supervisor to ensure high culinary standards, safety, and efficient service across shifts.

You will supervise Back of House Lead and staff, manage inventory and food costs, ensure sanitation, training, and compliance with health codes, and collaborate on menu development while

Qualifications

• Previous experience in a leadership role within a commercial kitchen, ideally as a Kitchen Supervisor, Sous Chef, or similar position.
• Strong knowledge of culinary techniques, kitchen equipment, and health/safety standards.
• Strong organizational skills with attention to detail.
• Ability to work in a fast-paced, high-pressure environment.
• Strong communication skills and the ability to collaborate with other departments and team members.

Responsibilities

• Supervise and guide the kitchen staff, including the Back of House Lead and other kitchen team members, in daily tasks and food preparation.
• Ensure all team members follow proper food handling, preparation, and safety procedures.
• Provide coaching and mentoring to kitchen staff, encouraging professional development and adherence to culinary standards.
• Assist in scheduling kitchen staff to ensure appropriate coverage during peak hours, events, and group bookings.
• Oversee all aspects of kitchen operations, ensuring timely and accurate food production according to established recipes and quality standards.
• Monitor kitchen equipment to ensure proper functioning; report any maintenance needs to the F&B Manager.
• Maintain the cleanliness and organization of the kitchen, storage areas, and walk‑in refrigerators and freezers.
• Ensure the kitchen adheres to local health and safety regulations, including proper sanitation practices.
• Collaborate with the Executive Chef and F&B Manager on menu development and special offerings.

Skills

Leadership

Communication

Teamwork

Food Safety

Scheduling

Training

Tools

Kitchen equipment

PPE knowledge

Job description

POWDR is an adventure lifestylecompanythat inspires every human being with cool experiences in awesome places.Within POWDR’sportfolio are seven mountain resortsincluding Copper Mountain and Eldora Mountain Resort in Colorado; Boreal Mountain Resort and Soda Springs in the Lake Tahoe region of California; Mt. Bachelor in Oregon, SnowbirdinUtah andSilverStar Mountain Resort in British Columbia, Canada. Included in the POWDR portfolio, is Stovepipe Wells located in Death Valley National Park, operated under a long-term concessions contract with the National Park Service.

Zion Lodge is in National Register of Historic Places designed in 1924 by Gilbert Stanley Underwood in the National Park Service rustic style. The Zion Lodge is a year-round operation with 76 hotels rooms, 6 suites and 40 cabins as well as a restaurant, outside grab and go café, bar, gift shop and auditorium space. In the year 2025 a coffee and wine bar will be opening.

Zion Lodge is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Zion National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment. Renewable energy projects and energy efficiency upgrades will also be completed as well as other Sustainability innovations. POWDR operates Zion Lodge under a long-term concession contract with the National Park Service.

Job Summary:

The Kitchen Supervisor is responsible for overseeing daily kitchen operations at Zion Lodge, ensuring that food is prepared according to established standards of quality, safety, and cleanliness. This position works closely with the F&B Manager and partners with the Restaurant Supervisor to ensure smooth coordination between the front and back of the house. The Kitchen Supervisor is also responsible for leading the kitchen team, including the Back of House Lead, and ensuring that the kitchen operates efficiently during all shifts.

Essential Duties and Responsibilities:

• Supervise and guide the kitchen staff, including the Back of House Lead and other kitchen team members, in daily tasks and food preparation.
• Ensure all team members follow proper food handling, preparation, and safety procedures.
• Provide coaching and mentoring to kitchen staff, encouraging professional development and adherence to culinary standards.
• Assist in scheduling kitchen staff to ensure appropriate coverage during peak hours, events, and group bookings.
• Oversee all aspects of kitchen operations, ensuring timely and accurate food production according to established recipes and quality standards.
• Monitor kitchen equipment to ensure proper functioning; report any maintenance needs to the F&B Manager.
• Maintain the cleanliness and organization of the kitchen, storage areas, and walk‑in refrigerators and freezers.
• Ensure the kitchen adheres to local health and safety regulations, including proper sanitation practices.
• Collaborate with the Executive Chef and F&B Manager on menu development and special offerings.
• Monitor food preparation and presentation to ensure all dishes meet the quality, portion, and aesthetic standards of Zion Lodge.
• Conduct regular taste tests and quality checks to maintain consistency and high culinary standards.
• Partner with the Restaurant Supervisor to coordinate kitchen and dining room operations, ensuring smooth service delivery to guests.
• Communicate regularly with the Restaurant Supervisor to ensure that customer feedback is addressed and service standards are met.
• Collaborate on inventory management and supply ordering to maintain stock levels for both the front and back of the house.
• Direct and oversee the Back of House Lead to ensure they effectively manage the kitchen team during daily operations and that all procedures are followed.
• Monitor performance and provide feedback to the BOH Lead to maintain operational efficiency and high service standards.
• Assist in ordering and maintaining kitchen inventory, including monitoring food, supplies, and kitchen tools to ensure stock levels meet demand.
• Track and manage food costs, waste, and portions to ensure profitability while minimizing spoilage and unnecessary expenses.
• Enforce safety and sanitation standards in the kitchen, ensuring that all kitchen staff follows proper hygiene and cleanliness protocols.
• Conduct regular safety training sessions with the team to reinforce best practices in food handling and kitchen safety.
• Ensure the kitchen complies with all relevant health codes and passes inspections by local authorities.
• Lead ongoing training for kitchen staff on culinary techniques, kitchen safety, and proper equipment use.
• Onboard new kitchen staff members, ensuring they understand the expectations, duties, and standards of the kitchen.
• Implement continuous improvement programs to elevate the team’s skills and performance.
• Quickly resolve any issues that arise during kitchen operations, such as equipment malfunctions, food shortages, or staffing challenges.
• Respond to guest feedback related to food quality or service, working with the Restaurant Supervisor to resolve issues and enhance guest satisfaction.

Other Duties as Assigned:

• This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this role, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.
• Functions as an ambassador of Destination Zion Lodge, modeling and sharing the Zion “culture” with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest’s expectations and create memories for our guests and staff.

Work Location:

• Due to the in‑person nature of the hospitality business, housing will be provided on‑site and commuting from the local vicinity is also acceptable.
• Due to the nature of our business, Zion Lodge is open every day.You must be prepared to work a schedule which may include Saturdays, Sundays, and holidays.

Required Knowledge, Skills, and Experience:

• Able to work and thrive in Zion National Park.
• Ability to requirements and compliance with our concessions contract.
• Ability to get along well with people, be honest, punctual and reliable.
• Ability to remain calm and friendly.
• Ability to adapt to changing work conditions.
• Ability to work cooperatively in a team environment.
• Previous experience in a leadership role within a commercial kitchen, ideally as a Kitchen Supervisor, Sous Chef, or similar position.
• Strong knowledge of culinary techniques, kitchen equipment, and health/safety standards.
• Proven ability to manage a team and lead by example.
• Strong organizational skills with attention to detail.
• Ability to work in a fast‑paced, high‑pressure environment.
• Strong communication skills and the ability to collaborate with other departments and team members.

ESQ and Play Forever Responsibilities and Requirements:

• Understand and follow all ESQ procedures that relate to your job duties.
• Work with a “safety‑first” attitude.
• Minimize your impact on the environment when at work and living onsite.
• Treat our customers, co‑workers, leadership teams, all internal guests with respect and a hospitable service atmosphere must be projected at all times.
• All team members must maintain a neat, clean and well‑groomed appearance (specific standards available in the Employee Handbook).
• Team members will be trained in the proper use and care of assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

What’s in it for you?

• Proposed hiring rate of $25/hour, actual pay will be adjusted based on experience
• Onsite employee housing and employee meals at $17.00 per day
• Free onsite laundry facility, free shuttle service, WiFi, and employee gym
• Discounts on food, retail, and gear
• Complimentary access to most POWDR‑owned resorts
• Generous benefit package for full‑time employees
• Career development and growth opportunities available here and at our facilities across POWDR
• A connection with people who share the same passions and embrace each other’s unique and individual styes

Destination Zion Lodge is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.