Exciting opportunity to join our food & beverage team at the Embassy Suites Colorado Springs as the Kitchen Supervisor. The Kitchen/Cook Supervisor is responsible for overseeing and participating in the preparation of food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. If this sounds like a good fit for you, apply today! Responsibilities: Specifically, you would be responsible for performing the following tasks to the highest standards: • Oversee and prepare food items according to designated recipes and quality standards • Oversee and maintain cleanliness and food sanitation • Manage guest orders in a friendly, timely, and efficient manner • Ensure knowledge of the menu and all food products • Stock and maintain par levels for designated food station(s) • Visually inspect all food sent from the kitchen • Practice correct food handling and food storage procedures according to federal, state, local, and company regulations • Assist the Executive Chef and Sous Chef in monitoring and developing team member performance to include, but not limited to, providing supervision, assisting with evaluations, training, scheduling and assigning work, and delivering recognition and reward • Prepare requisitions for supplies and food items, as needed Qualifications: • Prior comparable experience Compensation: $22 - $25 hourly

• Specifically, you would be responsible for performing the following tasks to the highest standards: • Oversee and prepare food items according to designated recipes and quality standards • Oversee and maintain cleanliness and food sanitation • Manage guest orders in a friendly, timely, and efficient manner • Ensure knowledge of the menu and all food products • Stock and maintain par levels for designated food station(s) • Visually inspect all food sent from the kitchen • Practice correct food handling and food storage procedures according to federal, state, local, and company regulations • Assist the Executive Chef and Sous Chef in monitoring and developing team member performance to include, but not limited to, providing supervision, assisting with evaluations, training, scheduling and assigning work, and delivering recognition and reward • Prepare requisitions for supplies and food items, as needed