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About this Opportunity!

Kitchen Supervisor

(Full Time, Non-Exempt)

Application Closing Deadline: For best consideration, please submit your application materials by 4:00 p.m. February 13, 2025

Hiring Range is $45,190 to $51,995 annually based on qualifications, education and experience as it relates to the position.

Position Summary:

Under the supervision of the Restaurant Manager or Hospitality Manager, this position is responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Essential Duties:

Ensures that all guests feel welcome and are given responsive, friendly and courteous service at all times. Responsible to the customers for fast, good quality food preparation. Responsible for organizing, leading and developing culinary staff. Responsible for personal line prep schedule during highest customer need times. Hires, trains, schedules, supervises and evaluates assigned staff; provides or coordinates staff training; and works with employees to correct deficiencies. Schedules all kitchen staff personnel and controls labor costs. Maintains par levels on all food products and insures proper rotation and dating of all food products. Maintains a high standard in all purchasing of food products and insures standardization with District purchasing policies. Utilizes District and vendor software programs to maintain monthly inventory and extension of all food items. Maintains monthly department records including inventories, cost control and creation of monthly P & L reports. Hire, schedule, train, and supervise part-time staff. Resolve problems with wait staff, customer orders, or other food related issues in the kitchen in a timely and efficient manner. Maintain professional communication with front of the house staff to accommodate all guest requests and special dietary needs. Assists with the preparation and monitoring of the budget, manage revenues and expenditures and prepare financial reports. Preparation purchase orders, RFP’s, and invoice requests. Prepare short and long-range revenue/expenditure projections. Works closely with Restaurant Manager to create menus and pricing. Maintains high production and efficiency levels for grill, satellite and banquet. Responsible for all kitchen equipment and tools. Provide a clean and safe kitchen environment for all food and beverage staff, as well as the training of all staff on said equipment. Completes all incident/accident reports and follow-up according to District procedures in a timely manner. Develops and maintains relationships with District employees, vendors, and various outside user groups to coordinate their programs and special events. Prepares, enforces, maintains and modifies policies and procedures manuals; conduct periodic staff meetings to provide and gather information, answer questions and respond to complaints and concerns, both internally and externally. Responds tactfully, respectfully and in a timely fashion to inquiries and problems in person, by email, phone and mail providing helpful information and explanations in-line with District policies and procedures. Thoughtfully handles confrontational or stressful interactions. Attends and participates in professional group meetings; stays abreast of new trends and innovations in the field of recreational and hospitality services. May be responsible for supporting customer and operational needs of the Hospitality Department by traveling to assigned locations within the District and performing the duties of various roles as needed. Locations may vary and include, but are not limited to four restaurants, concessions and one hotel. This position will be required to work varied work hours. Attend and participate in staff meetings, trainings and, orientations. Attend work on a regular, reliable and punctual basis.

This job description should not be construed to imply that these requirements are the exclusive duties of the position. Incumbents may be required to follow any other instructions, and to perform any other related duties, as may be required.

Education and/or Experience:

Must be twenty- one (21) years of age with a high school diploma or equivalent. Culinary education and/or certifications required. Must have five (5) years kitchen experience, three (3) years kitchen management and banquet experience. Management / Supervisory experience a plus. Bi-lingual English /Spanish a plus. A combination of experience and education may be considered.

Licenses, Certifications, and Other Requirements:

A culinary certification. Any additional related certifications. Must possess a valid Colorado Driver License or the ability to obtain upon hire and maintain an acceptable driving record. Current ServSafe and TIPS certifications or ability to obtain within six (6) months of hire. Current Colorado Food Handler certification or ability to obtain within thirty (30) days of employment. Adult CPR, AED and First Aid Certification is required.

Necessary Knowledge, Skills and Abilities:

Must have extensive knowledge of food preparation and production for volume restaurant and banquet facility. Must have strong management and organizational skills. Must have knowledge of all health standards and ability to communicate effectively with staff. Knowledge of budgeting practices and effective fiscal management. Strong interpersonal and leadership skills. Must be highly motivated and take direction well with excellent interpersonal and communication skills, both written and verbally. Ability to work independently and with a team in a fast-paced and high volume environment with emphasis on accuracy and timeliness. Ability to provide outstanding customer service and get along with coworkers, patrons, and supervisors and interact with employees and vendors in a professional manner.

Material and Equipment Used :

This position regularly uses kitchen/grill equipment such as stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives and a variety of other kitchen appliances and tools. Personal computer, phone and other general office equipment. This position will required to drive a District vehicle and/or a personal vehicle for business purposes.

Working Environment :

Primarily works in a busy restaurant, hotel and event environment subject to heat and steam, continuous interruptions, and background noises. Will be working in a warm environment where temperatures can rise or fall quickly. Occasionally works out of doors, subject to variable weather conditions, ecosystems and landscape.

Physical Requirements :

Stand and walk for extended periods handle and operate office equipment, reach outward and above shoulder and carry, pull, push or lift up to 40 lbs. May occasional climb, crawl, squat, kneel and lift up to 50 lbs. and may be required to carry, pull, push or lift more than 50 lbs. The employee will regularly move equipment, tables and chairs. The employee must communicate clearly and effectively, must understand and be understood. The employee must be able to see close up and at a distance with vision acuity and the ability to adjust focus allowing a broad field of vision.

We’ve Got You Covered!

South Suburban Offers:

Competitive medical, dental and vision plans Disability and life insurance Flexible spending accounts (FSA’s)

Happy Employees Are the Best Employees

South Suburban provides an employee assistance program at no cost that includes: counseling, financial planning, legal assistance, and much more! Our Employee Wellness Program gives covered staff the ability to reduce their medical premium by $360 annually

Take Time Away to Do What You Enjoy

10 paid holidays per year 4 personal days per year Earn 11.5 paid vacation days per year Paid sick leave to rest, recover, and take care of yourself

We’ve Got Your Back

Up to 9% 401(a) Employer contribution/match that vest after 3 years of service Trainings to grow your professional and personal skill set Tuition Reimbursement Program that covers up to $2,500 per year

Play Where You Work

Employee engagement is a priority at South Suburban. Staff gatherings have included: pictures with the Stanley Cup, Chili Cook-Off, Ice Cream Social, Shuffleboard Tournament, Employee Appreciation Luncheon, just to name a few Monthly wellness challenge opportunities and staff recognition honors

We LOVE Our Facilities and So Will You:

Free daily admission to recreation centers, tennis courts, ice rinks and swimming pools 50% off food at South Suburban restaurants $5 to $10 for nine holes of golf at four different courses

SSPRD offers an excellent comprehensive benefit package including but not limited to: Medical/Dental/Vision. For a more detailed overview please view the Benefits Guide for Full-Time Employees

About Us

Our mission is to foster healthy living through stewardship of the environment, parks, trails, and open space by providing recreational services and programs.

We serve residents in Bow Mar, Columbine Valley, Centennial west of I-25, Littleton, Lone Tree and Sheridan and unincorporated portions of Douglas, Jefferson and Arapahoe counties. We operate four full-service recreation centers, golf courses, outdoor pools and restaurants, two ice centers and miniature golf courses, a botanical garden event center, a BMX track, a sports dome, batting cages, an entertainment center, a hotel and a nature center. In addition, we maintain nearly 3,800 acres of developed and open space land, including 119 multi-purpose athletic fields, more than 100 parks, nearly 80 miles of trails, 60 playgrounds, 56 tennis courts, and the 880-acre South Platte Park.