Kitchen Supervisor

Extell Hospitality Services

Extell Hospitality Services is a dynamic extension of Extell Development Company, blending expertise in asset management, hotel and food & beverage operations with fiscal precision and innovative marketing. Headquartered in New York City and Deer Valley, Utah, Extell Hospitality Services is committed to elevating the art of hospitality with strategic, results-driven excellence.

Location

Perched above the Jordanelle Reservoir and just steps from the Jordanelle Express Gondola, Canopy by Hilton at Deer Valley is your all-season gateway to adventure. Effortless ski-in access meets vibrant dining and après with live local music, while the rooftop lounge, game room, and year-round heated pool, jacuzzi, sauna, and plunge pool create the ultimate alpine retreat. Cozy yet dynamic, it’s mountain luxury reimagined.

Overview:

The Kitchen Supervisor plays an essential operational role in supporting the Executive Chef and Sous Chef in managing daily culinary operations at our upscale lifestyle hotel. This position combines hands-on culinary work on the line with frontline shift leadership, quality assurance, and team support.

The Kitchen Supervisor assists in guiding Cook 1, 2, and 3 team members as well as stewarding staff, ensuring that station setup, prep work, cooking standards, safety compliance, and line execution meet established hotel standards of excellence and consistency.

Key Responsibilities:

Shift Leadership & Daily Operations:

• Lead line execution during assigned shifts, actively working kitchen stations while overseeing line flow, ticket times, and team coordination.
• Ensure all kitchen stations are fully set up, prepped, and stocked prior to service in accordance with par levels and shift prep lists.
• Execute opening and closing kitchen operational checklists, ensuring equipment is properly shut down, stations are sanitized, and food is stored correctly.
• Conduct active tasting, temperature logs, and visual inspections during service to ensure dishes match presentation and flavor guidelines set by the Executive Chef and Sous Chef.
• Support shift leadership and maintain kitchen standards in the absence of the Sous Chef or Executive Chef.

Team Support & Guidance:

• Guide, train, and assist line cooks, prep cooks, and stewards on proper technique, station efficiency, portion control, and company standards.
• Maintain positive and clear communication between kitchen stations and front-of-house (FOH) service staff to support seamless guest service.
• Lead by example by adhering to company policies, promoting a Culture of Care, and fostering a respectful, supportive team environment.

Safety, Sanitation & Inventory:

• Enforce strict adherence to food safety, sanitation, and hygiene regulations, including HACCP guidelines, federal OSHA rules, and Hilton brand standards.
• Labeling & Storage: Inspect walk-ins, freezers, and dry storage to ensure proper labeling, dating, rotation (FIFO), and proper storage of all food products.
• Equipment Care & Maintenance: Ensure all kitchen equipment is operated safely and cleaned thoroughly. Report equipment repair needs or safety hazards promptly via HotSOS.
• Inventory & Waste Management: Assist leadership with daily portion tracking, minimizing food waste, and communicating inventory shorts or reorder needs.