What are the responsibilities and job description for the Culinary Supervisor position at Tucson Hotel Management, LLC?
Job Summary
The Kitchen Supervisor oversees daily kitchen operations in a fast‑paced hospitality or food service environment, ensuring food safety compliance, efficient workflow, and high‑quality food preparation. This role leads and supports kitchen staff, enforces sanitation standards, manages operational challenges, and drives continuous improvement in food quality, efficiency, and team performance. Competitive hourly pay, paid time off, and a full benefits package available.
Key Responsibilities
- Supervise daily food service operations, including food preparation, cooking, and service execution.
- Ensure compliance with food safety regulations, health department standards, and sanitation protocols (HACCP, ServSafe).
- Train, schedule, and lead kitchen staff, including cooks, prep staff, and dishwashers.
- Resolve operational issues, staff concerns, and workflow disruptions using effective conflict resolution techniques.
- Improve kitchen efficiency, reduce food waste, and support menu development initiatives.
- Monitor inventory levels and assist with food cost control and inventory management.
- Maintain a clean, organized, and safe back‑of‑house environment.
Minimum Qualifications
- High school diploma or equivalent.
- Prior experience as a Kitchen Supervisor, Lead Cook, Sous Chef, or Food Service Supervisor.
- Strong understanding of food safety, sanitation, and kitchen best practices.
- Proven leadership, problem‑solving, and team management skills.
- Availability to work flexible schedules, including nights, weekends, and holidays.
Preferred Qualifications
- SERV Safe Manager Certification or equivalent food safety certification.
- Formal culinary training or culinary school education.
- Experience in high‑volume kitchens, hotels, resorts, hospitals, or institutional food service.
- Background in inventory control, ordering, and kitchen budgeting.
- Demonstrated ability to implement process improvements or support menu innovation.
Core Skills & Competencies
- Kitchen Operations Management
- Food Safety & Sanitation Compliance
- Team Leadership & Staff Training
- Conflict Resolution & Problem Solving
- Inventory Management & Cost Control
- High‑Volume Food Production
- Hospitality & Guest Service Mindset
- Process Improvement & Efficiency
Compensation
- Starting Pay: $21.50 – $22.00 per hour, based on experience and qualifications
- Pay Type: Hourly, non‑exempt
- Opportunity for growth and advancement within the kitchen and food service team
Benefits & Perks
We offer a competitive benefits package designed to support our employees’ health, financial security, and work‑life balance:
- Paid Time Off
- Paid Vacation Time
- Paid Sick Time
- Health & Wellness Benefits
- Medical Insurance
- Dental Insurance
- Vision Insurance
- Income Protection
- Short‑Term Disability (STD)
- Long‑Term Disability (LTD)
- Life Insurance
- Retirement Savings
- 401(k) Retirement Plan
- Additional Perks
- Stable, year‑round scheduling
- Supportive team environment
- Opportunities for skill development and career advancement
- Leadership experience in a professional kitchen setting
Salary : $22 - $22