Kitchen Supervisor

The opportunity

Delaware North Parks and Resorts is hiring a full-time Kitchen Supervisor to join our team at Holiday Inn Estes Park in Estes Park, Colorado. If you are an experienced Cook that enjoys working in fast-paced environment, taking pride in delivering quality service and food to guests, inspiring experiences are waiting for you!

$22.00 – $23.00 / hour

Information on our comprehensive benefits package can be found at

• Health, dental, and vision insurance*
• 401 (k) with company match*
• Paid vacation days and holidays*
• Paid parental bonding leave*
• Tuition or professional certification reimbursement*
• Weekly pay
• 50% off food & beverages
• 20% off retail items
• Training and development with opportunities for internal mobility and growth, including the chance to work at our other locations nationwide

* Available for full-time, year-round team members

Looking for a job you love in a place you’ll never want to leave? Be part of a global team on the doorstep of Rocky Mountain National Park! Enjoy the thrill of the outdoor activities with the convenience of living in the town of Estes Park.

• Dorm-style housing available for $85/ week, including wi-fi and all utilities
• Low-cost off-site laundry facility
• Tons of outdoor activities, including:
  • Access to hiking and backcountry skiing in Rocky Mountain National Park
  • Rock climbing in Performance Park
  • Mountain biking in Hermit Park
  • Horseback riding, nature watching, camping, fishing, and much more!

• Create weekly dining room menus from personal or established recipes
• Supervise food prep maintaining quality, presentation, and sanitation standards, while verifying portion sizes, quality standards, department rules, policies and procedures are maintained
• Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food
• Actively maintain food cost within parameters set by culinary leadership
• Perform opening, closing and side work duties as instructed and according to proper guidelines

• Minimum two years’ experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor
• Primary shift will be evenings with flexiblity to work other hours required.
• Ability to effectively communicate with others in a leadership capacity
• Attentive and detailed oriented with basic math skills to understand, calculate and follow recipe measurements
• Capacity to work in a fast‑paced environment
• No college degree required

• Must be able to carry up to 50 lbs
• Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms
• Manual dexterity sufficient to chop, mix, blend, whip a variety of foods and liquids

Evenings
Weekends
Holidays
On call
M-F
Events
OT as needed
Days

Source:
Hospitality Online