Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid training
Paid Time Off
401k
Referral program
Job Description
Curio by Hilton is a distinguished brand under the Hilton umbrella, known for offering unique and upscale experiences tailored to guests seeking distinctive accommodations. Located at 203 S 18th St Omaha, NE, the property features elegant dining options including 348 Peregrine and the Gilded Feather/Perch Rooftop, reflecting the brand's commitment to quality and memorable guest experiences. This hospitality establishment operates within the competitive hotel industry, specifically focusing on delivering exceptional culinary and service excellence to both everyday diners and special event guests. Curio by Hilton prides itself on maintaining high operational standards across all departments, ensuring customer satisfaction, and supporting employee growth and development through structured training and competitive benefits.
The role we are offering is a Kitchen Supervisor position, responsible for overseeing and coordinating the activities of food preparation and kitchen staff to ensure smooth and efficient operations within this vibrant hospitality environment. The Kitchen Supervisor will manage personnel in the kitchen, pantry, and storeroom, ensuring cleanliness, compliance with sanitation guidelines, and food quality. This position plays a pivotal role in hiring, training, scheduling, and developing kitchen workers, coaching them on specific job duties, safety, food production processes, and guest satisfaction standards as aligned with Kinseth Hotel Corporation (KHC) and franchise policies.
In this supervisory capacity, the successful candidate will be hands-on during peak periods, actively cooking and carving meats, preparing sauces, and supporting banquet and social function operations. They will also participate in menu planning, portion control to manage costs, inventory management, and purchasing decisions following KHC guidelines. Budget development and food pricing are additional critical components of this role, requiring analytical skills and collaboration with sales staff and customers to customize menus and resolve any issues. The Kitchen Supervisor must adhere to KHC’s strict policies including dress code, safety standards, and maintaining a professional image.
With direct supervision responsibility for up to 25 kitchen employees, the position requires strong leadership skills to manage interviewing, hiring, training, work assignment, performance appraisal, and disciplinary actions in compliance with organizational policies and legal standards. The role demands excellent communication abilities to interact effectively with various stakeholders including customers, management, and regulatory bodies. The job also requires physical stamina to endure activities such as standing, walking, lifting, and handling kitchen equipment safely in a fast-paced environment.
This position offers a competitive salary range of $60,000 to $75,000 per year, along with a comprehensive benefits package including health, dental, vision insurance available after 60 days, DailyPay, 401k, paid training, paid time off, referral programs, and discounts at Kinseth Hotel Corporation’s hotels and restaurants. Employment at Curio by Hilton is a valuable opportunity for culinary professionals who thrive in dynamic hospitality settings and are looking to advance their careers by leading a talented kitchen team in delivering extraordinary guest service and culinary excellence.
The role we are offering is a Kitchen Supervisor position, responsible for overseeing and coordinating the activities of food preparation and kitchen staff to ensure smooth and efficient operations within this vibrant hospitality environment. The Kitchen Supervisor will manage personnel in the kitchen, pantry, and storeroom, ensuring cleanliness, compliance with sanitation guidelines, and food quality. This position plays a pivotal role in hiring, training, scheduling, and developing kitchen workers, coaching them on specific job duties, safety, food production processes, and guest satisfaction standards as aligned with Kinseth Hotel Corporation (KHC) and franchise policies.
In this supervisory capacity, the successful candidate will be hands-on during peak periods, actively cooking and carving meats, preparing sauces, and supporting banquet and social function operations. They will also participate in menu planning, portion control to manage costs, inventory management, and purchasing decisions following KHC guidelines. Budget development and food pricing are additional critical components of this role, requiring analytical skills and collaboration with sales staff and customers to customize menus and resolve any issues. The Kitchen Supervisor must adhere to KHC’s strict policies including dress code, safety standards, and maintaining a professional image.
With direct supervision responsibility for up to 25 kitchen employees, the position requires strong leadership skills to manage interviewing, hiring, training, work assignment, performance appraisal, and disciplinary actions in compliance with organizational policies and legal standards. The role demands excellent communication abilities to interact effectively with various stakeholders including customers, management, and regulatory bodies. The job also requires physical stamina to endure activities such as standing, walking, lifting, and handling kitchen equipment safely in a fast-paced environment.
This position offers a competitive salary range of $60,000 to $75,000 per year, along with a comprehensive benefits package including health, dental, vision insurance available after 60 days, DailyPay, 401k, paid training, paid time off, referral programs, and discounts at Kinseth Hotel Corporation’s hotels and restaurants. Employment at Curio by Hilton is a valuable opportunity for culinary professionals who thrive in dynamic hospitality settings and are looking to advance their careers by leading a talented kitchen team in delivering extraordinary guest service and culinary excellence.
Job Requirements
- Bachelor's degree or equivalent combination of education and experience
- one to four years related experience and/or training
- ability to read, analyze and interpret financial reports
- ability to implement safety policies and procedures
- excellent communication skills in person, telephone and writing
- ability to manage budgeting and cost analysis
- capable of problem solving and planning
- able to work under physical demands including standing, walking, lifting up to 50 pounds
- may require franchise specific certification
Job Qualifications
- Bachelor's degree (BA) from four-year college or university
- one to four years related experience and/or training
- equivalent combination of education and experience
- ability to read, analyze and interpret common financial reports
- ability to read and implement safety policies and procedures
- ability to respond to common inquiries or complaints from customers, regulatory agencies or members of the business community
- ability to write speeches and articles for publication that conforms to prescribed style and format
- ability to effectively present information to customers, top management, public groups and/or boards of directors
- must be able to communicate clearly in person, via telephone and in writing
- ability to understand, interpret, develop and manipulate accounting concepts such as budgeting, cost analysis, financial planning, percentages, turnover, general ledger, accounts payable, payroll, accounts receivable and purchasing
- ability to define problems, collect data, establish facts, draw valid conclusions, develop solutions and plan ahead
- ability to interpret an extensive variety of instructions in mathematical, formula or procedural form and deal with several abstract variables
- may require franchise specific certification
Job Duties
- Hires, schedules, orients, trains and develops workers including but not limited to specific job duties, food production, sanitation, safety, guest satisfaction and KHC/franchise policies/procedures
- cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions
- plans or participates in planning menus, preparing and portioning foods and utilizing food surpluses and leftovers to prevent spoilage and waste
- specifies number of servings to be made from any vegetable, meat, beverage and dessert to control portion costs
- supervises kitchen personnel to ensure cleanliness of kitchen and equipment is within required sanitation guidelines
- cooks and tastes, smells, and observes food to ensure conformance with recipes, appearance standards and guest satisfaction
- supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies
- inventories and purchases foodstuffs, kitchen supplies, and equipment per KHC purchasing guidelines
- assists in developing and maintains budget for kitchen area
- assists in setting prices to be charged for food items
- meets with sales staff, customers, or client groups to resolve menu inconsistencies or to plan menus for special occasions
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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