Culinary Supervisor at Tucson Hotel Management, LLC – Tucson, Arizona

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.

• 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.

• 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.

• 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