Kitchen Supervisor

The opportunity

Delaware North Parks and Resorts is hiring a full-time Kitchen Supervisor to join our team at Yavapai Hotel in Grand Canyon, Arizona. Our ideal Kitchen Supervisor is an experienced cook who enjoys working in a fast-paced environment, taking pride in delivering high-quality service and food to guests.

Pay

$18.00 – $20.00 / hour

What we offer

• Health, dental, and vision insurance*
• 401k with company match*
• Paid vacation days and holidays*
• Paid parental bonding leave*
• Tuition or professional certification reimbursement*
• Weekly pay
• 50% off food in our restaurant, tavern, coffee shop, and deli
• 20% off retail and grocery items
• Referral bonus – earn $200 for each eligible referral
• Training and development with opportunities for internal mobility and growth including the chance to work at our other locations nationwide

*Available for full-time, year-round team members

What will you do?

• Supervise all team members and ensure food preparation and production meets quality standards
• Maintain the cleanliness and organization of walk-ins and freezers and ensure all kitchen equipment is in working order
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food
• Perform opening, closing, and side work duties
• Actively work to maintain food cost within parameters set by culinary leadership
• Partner with team members and restaurant managers to satisfy guests

More about you

• No college degree required
• At least two years’ experience as a line cook, including supervisory experience
• Ability to effectively communicate with others and lead in a fast-paced environment
• Attentive and detail-oriented
• Basic math skills with an ability to understand, calculate and follow recipe measurements and proportions

Physical requirements

• Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids
• Ability to lift and carry a minimum of 50 pounds
• Will stand for length of shift with frequent bending, lifting, reaching, including overhead, stretching and grasping
• Must work rapidly in a fast-paced environment while coordinating multiple orders
• Exposure to variable temperatures and kitchen dangers such as heat, burns, scalds, cuts, slips and falls and chemicals used to clean and sanitize work areas, equipment and surfaces

Shift details

Day shift
Evening shift
Holidays
Monday to Friday
Evenings as needed
Every weekend
10 hour shift
Event based
Overtime as needed

Source: Hospitality Online