The Kitchen Supervisor at Pine Canyon plays a critical role in overseeing kitchen operations, ensuring high-quality food preparation, maintaining food safety standards, and leading kitchen staff. This position requires a hands-on approach to supervising and executing culinary operations at Camp Grill and Morrish Station, two fast-casual restaurants on the property. Camp Grill serves up to 250 members daily at the poolside, while Morrish Station caters to 200 golfers and an additional 200 members each day. Given the high volume and fast-paced nature of these locations, the Kitchen Supervisor must be detail-oriented, highly communicative, and efficient in managing staff and workflows.

Essential Duties and Responsibilities:

Supervision & Leadership: Lead and coordinate kitchen staff to ensure smooth operations at both fast-casual locations, maintaining efficiency during peak service times. Food Preparation & Quality Control: Oversee and participate in food preparation, ensuring all menu items meet the club’s high standards. Fast-Paced Execution: Manage high-volume service by maintaining speed, accuracy, and quality in food production at Camp Grill and Morrish Station. Menu Development & Execution: Assist in the creation and implementation of seasonal menus, recipes, and food prep lists. Inventory & Ordering: Monitor and manage inventory levels, order supplies, and ensure proper storage and FIFO rotation. Sanitation & Safety Compliance: Maintain cleanliness and sanitation across all kitchen areas; ensure compliance with health department regulations. Staff Training & Development: Assist in hiring, training, and mentoring kitchen team members to uphold efficiency and consistency. Budget & Cost Management: Assist in maintaining food cost efficiency by minimizing waste and optimizing ingredient utilization. Problem Solving & Guest Interaction: Address and resolve operational challenges, guest concerns, and team issues with a proactive approach. Equipment Maintenance & Reporting: Identify and report kitchen equipment malfunctions to the chef or maintenance team. Multi-Tasking & Adaptability: Effectively manage multiple priorities, shift between roles as needed, and support overall kitchen operations.

Education/Experience:

One to three months of related experience and/or training; or an equivalent combination of education and experience. One to three years of relevant experience in a high-volume kitchen or supervisory role. Previous experience in a fast-casual or high-volume setting is highly preferred.

Physical Demands:

Frequently stands, walks, and uses hands for food preparation. Regularly reaches, talks, hears, tastes, and smells. Occasionally climbs, balances, stoops, kneels, crouches, or crawls. Regularly lifts up to 50 pounds up to 100 pounds.

Environment/Noise:

Regularly works in extreme heat and near moving mechanical parts. Occasionally works in extremely cold, wet, or humid conditions, near caustic chemicals, and in outdoor weather conditions. The noise level is moderate.

Mandatory Certificates/Licenses:

Food handlers card from Coconino County.

Job Knowledge, Skill, and Ability Preferences:

Ability to read and speak English may be required to perform job duties effectively. Strong understanding of food safety and kitchen best practices. Strong leadership and communication skills to effectively manage a team in a fast-paced setting. Ability to prioritize tasks and manage multiple high-volume food service areas. Excellent problem-solving skills with a guest-focused approach. Strong understanding of food safety, sanitation, and kitchen best practices. Professional demeanor with a commitment to Pine Canyon’s high service standards.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.