Kitchen - Supervisor

Tempe Hotel Operations, LLC; Tempe (AZ); On-site; USD 35,000 - 50,000; Full time

Job summary

Tempe Hotel Operations, LLC in Tempe, Arizona, is seeking a culinary supervisor to manage kitchen operations, ensuring compliance with food safety regulations and high-quality food service. The ideal candidate will have 1–2 years of supervisory experience in a kitchen setting.

Responsibilities include overseeing food preparation, maintaining a clean and organized kitchen environment, and training staff. A culinary degree or equivalent experience is preferred, along with an active ServeSafe certification.

Qualifications

• 1–2 years of proven kitchen experience in a supervisory role.
• Availability on weekends and flexibility for AM/PM shifts.
• Ability to read and interpret documents such as recipes.

Responsibilities

• Manage kitchen operations including food preparation and presentation.
• Ensure compliance with food safety and sanitation regulations.
• Oversee planning for food production and quality control.

Skills

Knife skills

Culinary degree or training

Positive teamwork contribution

Mentoring and development skills

Computer savvy in Microsoft applications

Excellent communication skills

Financial competency

Ability to lead a team

Education

Active state ServeSafe food handler card

1–2 years of kitchen experience

Job description

What You Will Accomplish

• Manage kitchen operations including food preparation, cooking, and presentation.
• Ensure compliance with food safety and sanitation regulations.
• Support an environment of high efficiency, quality, and customer service.
• Maintain detailed knowledge of all menus, recipes, food quality standards, and regulations.
• Assist with overseeing the planning of production for line operation.
• Control the quality and consistency of all food served.
• Act as the working supervisor responsible for cooking all menu items for Breakfast, Dinner, and Banquet functions.
• Maintain cleanliness of all food prep and production areas.
• Assist in daily and weekly cleaning tasks.
• Assist in training all back‑of‑house team members.
• Assist in checking and receiving orders.
• Maintain organization and cleanliness of all BOH storage and work areas.
• Ensure work areas are set no less than 20 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost with guidance from the Food & Beverage Manager.
• Prepare and properly store food items for advanced production.
• Report any maintenance or security problems to the appropriate department promptly.
• Monitor labor and make recommendations to adjust staffing depending on needs of the restaurants.
• Assist in directing and correcting the presentation and portioning of food.
• Ensure food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
• Oversee and participate in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
• Bake, roast, broil and steam meats, fish, vegetables and other foods.
• Add seasoning to foods during mixing or cooking, according to recipe and adjust as needed.
• Read the menu to estimate food requirements and requisition food from storage.
• Observe and test foods being cooked and use a thermometer to ensure food is cooked and maintained at proper temperature.
• Carve meats, portion food onto serving plates, add gravies and sauces, and garnish servings.
• Follow all standard food handling, sanitation and health department guidelines.
• Ensure compliance with federal, state, local and company health, safety, and sanitation standards.
• Wear non‑slip, oil‑resistant shoes.
• Follow all safety policies and procedures.
• Act on reports of potential safety issues or when observed and take immediate action to resolve in emergency situations.
• Adhere to OSHA laws regarding the use of Personal Protective Equipment (PPE) when performing duties that pose a risk to health or safety.
• Be trained in the proper use and care of assigned PPE if applicable.
• Report defective, damaged or lost PPE or equipment that does not fit properly to the manager.
• Maintain strict compliance with the hotel’s Hazardous Material (HAZMAT) program and familiarize oneself with current MSDS.

What You Will Bring

• Knife‑skills knowledge preferred.
• Active state ServeSafe food handler card.
• Positive contributions to the team and a positive moral to maintain company culture.
• 1–2years of proven kitchen experience in a supervisory role.
• Culinary degree or training desired.
• Prior lead or supervisory experience desired.
• Availability on weekends, holidays, and flexibility to work AM/PM shifts according to business demands.
• Proven mentoring and development skills for both exempt and non‑exempt staff.
• Knowledge of restaurant establishment back‑of‑house operations.
• Computer savvy in Microsoft applications.
• Strong financial competency desired.
• Excellent communication, organizational and time‑management skills.
• Demonstrated ability to lead a team.
• Adaptable, flexible, positive attitude.
• Previous Marriott experience.
• Ability to mentor and train staff to meet or exceed guest expectations and provide a high level of guest satisfaction.
• In‑depth knowledge of restaurant food preparation, professional cooking and knife‑handling skills.
• Ability to serve guest needs through verbal face‑to‑face interactions.
• Positive attitude and professional demeanor.
• Strong communication and interpersonal skills and commitment to high guest satisfaction.
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
• Proficiency in speaking, reading, writing and understanding English for instructions, safety rules and guest communication.
• Flexibility to work varying schedules to reflect business needs, including holidays, weekends and alternative shifts.
• Valid current Food Handlers Card or willingness and ability to obtain one within 30days of employment.

Physical Requirements

• Regularly stand and walk for sustained periods of time.
• Work at a quick pace, maneuvering between simultaneous activities.
• Frequently grasp objects such as plateware and food trays.
• Frequently feel the temperature of objects such as extremely hot glassware and plateware.
• Frequently reach by extending hand(s) and arm(s) in any direction while serving and performing essential functions.
• Occasionally stoop, kneel and crouch.
• Frequently talk when communicating with guests and/or kitchen staff.
• Frequently hear voices while taking orders and interacting with guests and/or kitchen staff.
• Frequently be alerted of a coworker’s presence from behind to avoid accidents.
• Taste all dishes each day to relay menu information to guests and/or servers.
• Exposed to many aromas and smells in the kitchen and dining areas.
• Maintain balance to prevent falling when walking, standing, moving or carrying plates, beverages and food items.
• Occasionally push and pull carts and furniture.
• Regularly lift to prepare dining areas, serve food and beverages.
• Exert up to 50pounds of force occasionally; up to 20pounds frequently; up to 10pounds constantly to move items such as plates, coffee trays and dishes.
• Frequently transport food or trays while walking.
• Require close visual acuity to prepare and cook food and move around the kitchen.
• Require visual acuity to determine the accuracy, neatness and thoroughness of assigned work.
• Work under environmental conditions inside the kitchen.
• Occasionally subject to extreme heat (above 100°F) when moving around the kitchen.
• Occasionally subject to extreme cold in refrigerated areas.
• Occasionally subject to loud noise while working inside or around the kitchen.
• Subject to hazards such as proximity to moving mechanical parts, kitchen equipment, sharp objects and cleaning chemicals.
• Other hazards may include slick floors and hot plateware or glassware.
• Occasionally subject to atmospheric conditions such as fumes, odors or dusts.
• Function in crowded or narrow aisles, passageways or work areas in the kitchen.

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.