Kitchen Supervisor

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Location: Springdale, Utah POWDR is an adventure lifestyle company that inspires every human being with cool experiences in awesome places. Within POWDR's portfolio are seven mountain resorts including Copper Mountain and Eldora Mountain Resort in Colorado; Boreal Mountain Resort and Soda Springs in the Lake Tahoe region of California; Mt. Bachelor in Oregon, Snowbird in Utah and SilverStar Mountain Resort in British Columbia, Canada. Included in the POWDR portfolio, is Stovepipe Wells located in Death Valley National Park, operated under a long-term concessions contract with the National Park Service. Zion Lodge is in National Register of Historic Places designed in 1924 by Gilbert Stanley Underwood in the National Park Service rustic style. The Zion Lodge is a year-round operation with 76 hotels rooms, 6 suites and 40 cabins as well as a restaurant, outside grab and go café, bar, gift shop and auditorium space. In the year 2025 a coffee and wine bar will be opening. Zion Lodge is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Zion National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment. Renewable energy projects and energy efficiency upgrades will also be completed as well as other Sustainability innovations. POWDR operates Zion Lodge under a long-term concession contract with the National Park Service. Job Summary: The Kitchen Supervisor is responsible for overseeing daily kitchen operations at Zion Lodge, ensuring that food is prepared according to established standards of quality, safety, and cleanliness. This position works closely with the F&B Manager and partners with the Restaurant Supervisor to ensure smooth coordination between the front and back of the house. The Kitchen Supervisor is also responsible for leading the kitchen team, including the Back of House Lead, and ensuring that the kitchen operates efficiently during all shifts. Essential Duties and Responsibilities: Supervise and guide the kitchen staff, including the Back of House Lead and other kitchen team members, in daily tasks and food preparation. Ensure all team members follow proper food handling, preparation, and safety procedures. Provide coaching and mentoring to kitchen staff, encouraging professional development and adherence to culinary standards. Assist in scheduling kitchen staff to ensure appropriate coverage during peak hours, events, and group bookings. Oversee all aspects of kitchen operations, ensuring timely and accurate food production according to established recipes and quality standards. Monitor kitchen equipment to ensure proper functioning; report any maintenance needs to the F&B Manager. Maintain the cleanliness and organization of the kitchen, storage areas, and walk-in refrigerators and freezers. Ensure the kitchen adheres to local health and safety regulations, including proper sanitation practices. Collaborate with the Executive Chef and F&B Manager on menu development and special offerings. Monitor food preparation and presentation to ensure all dishes meet the quality, portion, and aesthetic standards of Zion Lodge. Conduct regular taste tests and quality checks to maintain consistency and high culinary standards. Partner with the Restaurant Supervisor to coordinate kitchen and dining room operations, ensuring smooth service delivery to guests. Communicate regularly with the Restaurant Supervisor to ensure that customer feedback is addressed and service standards are met. Collaborate on inventory management and supply ordering to maintain stock levels for both the front and back of the house. Direct and oversee the Back of House Lead to ensure they effectively manage the kitchen team during daily operations and that all procedures are followed. Monitor performance and provide feedback to the BOH Lead to maintain operational efficiency and high service standards. Assist in ordering and maintaining kitchen inventory, including monitoring food, supplies, and kitchen tools to ensure stock levels meet demand. Track and manage food costs, waste, and portions to ensure profitability while minimizing spoilage and unnecessary expenses. Enforce safety and sanitation standards in the kitchen, ensuring that all kitchen staff follows proper hygiene and cleanliness protocols. Conduct regular safety training sessions with the team to reinforce best practices in food handling and kitchen safety. Ensure the kitchen complies with all relevant health codes and passes inspections by local authorities. Lead ongoing training for kitchen staff on culinary techniques, kitchen safety, and proper equipment use. Onboard new kitchen staff members, ensuring they understand the expectations, duties, and standards of the kitchen. Implement continuous improvement programs to elevate the team's skills and performance. Quickly resolve any issues that arise during kitchen operat

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