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Kitchen Supervisor

Summit Ministries is home to hundreds of staff, students, and guests each year. The Kitchen Supervisor role plays an important part in welcoming and caring for each student, staff, and guest. This role has direct oversight of the kitchen at the Grandview Hotel in Manitou Springs, CO, and an assistant role in the fall semester at an off-site location. This position includes oversight and training of all temporary kitchen staff, maintaining required state and county certifications for a commercial kitchen, enforcing standards of cleanliness for kitchen, dish pit, and hospitality staff, and maintaining inventory of kitchen supplies and food. This individual seeks to create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction.

Job Description

Summit’s mission is to equip and support rising generations to embrace God’s truth and champion a biblical worldview.

Every position with Summit Ministries is essential to the ministry and its fulfillment of our mission. Therefore, every employee of Summit must be a Christ follower who (1) has accepted Jesus Christ as their Lord and Savior, (2) wholeheartedly agrees with Summit Ministries’ statements of faith and convictions, and (3) is actively growing in understanding and articulating the principles in these statements. Every employee must be able and willing to share the Gospel and Biblical worldview and to lead and/or participate in devotions, exhortation, and prayer.

KITCHEN SUPERVISOR

REPORTS TO: Hospitality Manager
CLASSIFICATION: Full-time/non-exempt
INDIRECT REPORT TO: Gap Year Director and Colorado Program Manager
COMPENSATION: $22-25 per hour, DOE

SUMMARY OF POSITION:
Runs the daily operations of the commercial kitchen located at the Grandview Hotel in Manitou Springs, CO from January to August. Assists the Tarryall River Ranch Kitchen Manager in the kitchen from September to December at an off-site location. Daily operations include staff supervision, food preparation, food safety, inventory, menu planning, use and care of kitchen equipment, customer care, and communication. Seeks to create a work environment that promotes teamwork, positive recognition, mutual respect, and a heart of service for a great student and staff experience.

DUTIES AND RESPONSIBILITIES:

OPERATIONS AT THE GRANDVIEW HOTEL
Annually prepare the kitchen for the summer conference season, which includes cleaning, inventory, menu planning, equipment inspections and requisition, and food procurement for incoming summer staff.
Train kitchen crews on food preparation, food safety, dishwashing, and general kitchen operations.
Meet weekly with shift leads, helping them to develop their employee management skills and styles.
Supervise the work of staff by delegating assignments and checking the quality of completed work.
Ensure a positive student experience through meal quality and timeliness of meals served.
Supervise cleaning the kitchen in between sessions.
Coordinate the food ordering process- inventory and stocking, and assist the Hospitality Manager with placing food orders as needed.
Assist the Colorado Program Manager in managing a meal budget, while ensuring food quality and quantities are appropriately met.
Maintain clean, organized, safe and sanitary station, kitchen and storage areas.
Oversee the setup and breakdown of special events, cleaning, and returning equipment to its proper storage.
Initiate opportunities with kitchen staff for team bonding and developing cultural practices reflective of Summit culture.
Adjust food menus according to survey responses from students for catering to preference and quality.

OFFSITE AND ONSITE OPERATIONS WITH GAP YEAR
Plan, procure, and prepare meals for the Fall and Spring semesters with the assistance of other kitchen staff.
Assist the Gap Year Director with managing a meal budget, while ensuring food quality and quantities are appropriately met.
Intentionally cater to students' dietary needs.
Oversee students as they help in daily dishwashing, and weekly assistance with food preparation.
Ensure every meal is prepared and on time for students
Coordinate with Gap Year management on the kitchen staff schedule to include a day off per week for cooks, intentional breaks, and staffing needs to fill in these times.
Participate in special events offered through the program when and where appropriate. This may include adventure trips, guys/girls appreciation, and other holiday celebrations.

WORKING SEASONS/ADDITIONAL REQUIREMENTS:
Summer Conference (May 1-August 31)
Full day off each week
Gap Year (Mid September-Mid December, January-March)
Full day off each week
Reduced scheduled hours the following weeks-
Two weeks at the beginning of April
Two weeks at the beginning of September
Two weeks at the end of December
Must be able to relocate during the fall semester to live onsite at our retreat location.

EXPERIENCE AND SKILLS DESIRED:
Mature Christian, grounded in the Word and Biblical worldview
The ability to lead a team and cultivate appropriate Summit culture
Strong interpersonal communication skills
Strong initiative and problem-solving skills
Desire to be a role model and willing to be relationally invested in the lives of young adults
An attitude of flexibility and creativity
Attention to detail, especially with cleanliness and order of physical surroundings
Able to operate well under the pressure of deadlines
A willingness to work and live alongside a community of around 40 college students and fellow staff 7 months per year.
Minimum 3 years of experience working in a restaurant.
Minimum 1 year of supervisory experience in the retail food industry.
State of Colorado approved Food Protection Manager Certification and Food Handler Certification. Both can be obtained through employment with Summit, but must be completed within 3 months of hire.
Culinary arts certificate preferred.

Time:  Full-Time Year Round
Salary:  Paid
Category:  Food Services

Updated: 4/9/2025 12:53:18 PM