Kitchen Supervisor: Lead, Train & Elevate Culinary Team

Atrium Hospitality; Tucson (AZ); On-site; USD 25,000 - 34,000; Full time

Benefits offered by this job

Career Growth & Learning

401(k) plan with company match

Medical, dental, and vision insurance

Paid Time Off & Vacation

DailyPay

Wellness programs

Tuition reimbursement

Exclusive discounts

Job summary

Tucson Marriott University Park in Tucson, AZ is seeking a Kitchen Supervisor to support hiring, training and scheduling of kitchen associates, helping to build a skilled and motivated team. You will oversee food preparation and presentation to ensure quality, consistency, and cost control standards.

You will also assist with inventory and ordering, balancing supply needs with budget goals, and monitor kitchen operations while coaching team members to uphold cleanliness and safety protocols.

Qualifications

• 1+ year of culinary experience and leadership exposure—key for supporting kitchen operations and team performance.
• Strong understanding of food safety standards—critical for protecting guests and maintaining compliance.
• Basic Microsoft Office skills—useful for ordering, scheduling, and inventory tracking.

Responsibilities

• Coordinate hiring, training, and scheduling of kitchen staff.
• Oversee food preparation and presentation to ensure quality, consistency, and cost control.
• Assist with inventory and ordering balancing supply needs with budget goals.
• Monitor kitchen operations, coach team members, and uphold cleanliness and safety protocols.
• Collaborate on menu creation and ensure compliance with food safety and health codes.

Skills

Leadership

Food Safety

Office Skills

Tools

MS Office

Job description

Tucson Marriott University Park in Tucson, AZ is seeking a Kitchen Supervisor to support hiring, training and scheduling of kitchen associates, helping to build a skilled and motivated team. You will oversee food preparation and presentation to ensure quality, consistency, and cost control standards.

You will also assist with inventory and ordering, balancing supply needs with budget goals, and monitor kitchen operations while coaching team members to uphold cleanliness and safety protocols.