bluedoor data·Job Postings API·bluedoor.sh ↗

Home › Companies › A7135FEB489496034748EA1E5BF7C628 › PM Kitchen Supervisor

PM Kitchen Supervisor

A7135FEB489496034748EA1E5BF7C628 · 527 - Park City Sheraton - Park City, UT 84060; 1895 Sidewinder Dr, Park City, UT, 84060, USA · Active · Paycom ATS

Job facts

FieldValue
CompanyA7135FEB489496034748EA1E5BF7C628
TitlePM Kitchen Supervisor
Normalized title-
Department / team-
LocationPark City, UT, United States
Work model-
Employment typeFull Time
Salary-
Statusactive
ATS providerPaycom ATS
Posted / first seen2026-06-05 / 2026-06-06
Changed / last seen2026-06-06 / 2026-06-06

Related slices

PageWhat it containsOpen
Company jobsActive postings from A7135FEB489496034748EA1E5BF7C628.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through Paycom ATS.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Park City.Open
Lifecycle eventsOpen, update, close, and reopen events for this posting.Open
Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyA7135FEB489496034748EA1E5BF7C628
Source4d65d378-a333-4b8e-aab3-6f40383e5107
ATS providerPaycom ATS

Description

Description PM Kitchen Supervisor Position summary The PM Kitchen Supervisor oversees evening kitchen operations to ensure high-quality food, safe and efficient workflows, and an excellent guest experience. This role leads the line during dinner service, coordinates prep and production, enforces food safety and sanitation standards, and supports training and development of the evening culinary team. Key responsibilities Lead nightly service: manage expo, ticket flow, station pacing, and plating standards; jump on the line as needed to maintain speed and quality. Staff leadership: assign stations, conduct pre-shift briefs, provide on-the-spot coaching, and support performance management with the Chef/Kitchen Manager. Quality control: uphold recipes, portioning, presentation, and temperature standards; taste and verify dishes throughout service. Prep and production: review par levels, prioritize evening prep, and set up for next-day AM shift; complete closing checklists. Safety and compliance: enforce HACCP, local health code, allergen protocols, knife and equipment safety; maintain sanitation logs. Inventory and waste: track usage, monitor yields, minimize waste and over-production; assist with ordering and receiving for PM needs. Communication and coordination: liaise with Front of House on coursing, allergies, and special requests; escalate maintenance or supply issues. Training: onboard new cooks, cross-train stations, and reinforce SOPs and recipe adherence. Admin tasks: complete line checks, temperature logs, cleaning schedules, and end-of-shift reports; support scheduling inputs for PM coverage. Standards and culture: model hospitality, teamwork, and calm service under pressure. Qualifications 2–4 years kitchen experience with at least 1 year in a lead, sous, or supervisory role; hotel or high-volume restaurant experience preferred. Strong line proficiency on grill, sauté, and fry; confident at expo and ticket management. Working knowledge of HACCP, allergen management, and health department standards. Ability to train, coach, and give clear feedback; bilingual a plus. Comfortable with basic inventory, prep planning, and waste reduction practices. Tech: familiarity with POS/KDS, digital temp logging, and recipe systems. Certifications: Food Handler/Manager certification (or ability to obtain within 30 days). Physical and schedule requirements Evening, weekends, and holidays required; typical shift: afternoon through close. Stand/walk for extended periods; lift/carry up to 50 lbs; exposure to heat and cold. Frequent bending, reaching, and use of kitchen equipment and knives. Performance indicators Ticket times within target; guest satisfaction scores/compliments. Food cost and waste within budget; accurate logs and compliance scores. Team retention, training completion, and cross-station coverage. Health inspection results and internal audit compliance. Compensation and benefits Classification: Non-exempt Benefits: [medical/dental/vision], sick & vacation time, meals, uniforms, tuition/training, Marriott/Sheraton discounted room night as well as Driftwood discounted room rates, 401K, disability insurance, employee assistance program, shared ski passes, etc. And a great working environment. Reporting structure Reports to: Executive Chef . Supervises: PM line cooks, prep cooks, dishwashers during evening shift. EEO statement Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. Qualifications See Job description for more into

Full job record

Job IDf004aeddd247c41208bfa2eb12b0225b84cd109b
Org ID67074349-48ba-4672-a2fa-240ce6416b83
Source ID4d65d378-a333-4b8e-aab3-6f40383e5107
Board ID4d65d378-a333-4b8e-aab3-6f40383e5107
Providerpaycom
Provider Job Key73243
TitlePM Kitchen Supervisor
Normalized Title—
Statusactive
Activeyes
Location Text527 - Park City Sheraton - Park City, UT 84060; 1895 Sidewinder Dr, Park City, UT, 84060, USA
Department—
Team—
Employment Typefull_time
Workplace Type—
Remote Policy—
CountryUnited States
RegionUT
CityPark City
Salary RawDescription PM Kitchen Supervisor Position summary The PM Kitchen Supervisor oversees evening kitchen operations to ensure high-quality food, safe and efficient workflows, and an excellent guest experience. This role leads the line during dinner service, coordinates prep and production, enforces food safety and sanitation standards, and supports training and development of the evening culinary team. Key responsibilities Lead nightly service: manage expo, ticket flow, station pacing, and plating standards; jump on the line as needed to maintain speed and quality. Staff leadership: assign stations, conduct pre-shift briefs, provide on-the-spot coaching, and support performance management with the Chef/Kitchen Manager. Quality control: uphold recipes, portioning, presentation, and temperature standards; taste and verify dishes throughout service. Prep and production: review par levels, prioritize evening prep, and set up for next-day AM shift; complete closing checklists. Safety and compliance: enforce HACCP, local health code, allergen protocols, knife and equipment safety; maintain sanitation logs. Inventory and waste: track usage, monitor yields, minimize waste and over-production; assist with ordering and receiving for PM needs. Communication and coordination: liaise with Front of House on coursing, allergies, and special requests; escalate maintenance or supply issues. Training: onboard new cooks, cross-train stations, and reinforce SOPs and recipe adherence. Admin tasks: complete line checks, temperature logs, cleaning schedules, and end-of-shift reports; support scheduling inputs for PM coverage. Standards and culture: model hospitality, teamwork, and calm service under pressure. Qualifications 2–4 years kitchen experience with at least 1 year in a lead, sous, or supervisory role; hotel or high-volume restaurant experience preferred. Strong line proficiency on grill, sauté, and fry; confident at expo and ticket management. Working knowledge of HACCP, allergen management, and health department standards. Ability to train, coach, and give clear feedback; bilingual a plus. Comfortable with basic inventory, prep planning, and waste reduction practices. Tech: familiarity with POS/KDS, digital temp logging, and recipe systems. Certifications: Food Handler/Manager certification (or ability to obtain within 30 days). Physical and schedule requirements Evening, weekends, and holidays required; typical shift: afternoon through close. Stand/walk for extended periods; lift/carry up to 50 lbs; exposure to heat and cold. Frequent bending, reaching, and use of kitchen equipment and knives. Performance indicators Ticket times within target; guest satisfaction scores/compliments. Food cost and waste within budget; accurate logs and compliance scores. Team retention, training completion, and cross-station coverage. Health inspection results and internal audit compliance. Compensation and benefits Classification: Non-exempt Benefits: [medical/dental/vision], sick & vacation time, meals, uniforms, tuition/training, Marriott/Sheraton discounted room night as well as Driftwood discounted room rates, 401K, disability insurance, employee assistance program, shared ski passes, etc. And a great working environment. Reporting structure Reports to: Executive Chef . Supervises: PM line cooks, prep cooks, dishwashers during evening shift. EEO statement Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. Qualifications See Job description for more into
Salary Min—
Salary Max—
Salary Currency—
Salary Periodday
Source URLhttps://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=73243&clientkey=A7135FEB489496034748EA1E5BF7C628
Apply URLhttps://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=73243&clientkey=A7135FEB489496034748EA1E5BF7C628
First Seen At2026-06-06 09:49:39Z
Last Seen At2026-06-06 20:13:41Z
Last Checked At2026-06-06 20:13:41Z
Last Changed At2026-06-06 09:49:39Z
Inactive At—
Source Posted At2026-06-05 00:00:00Z
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=paycom/board=A7135FEB489496034748EA1E5BF7C628/date=2026-06-06/2026-06-06T20-13-34-490Z-e8a4ab7ca77f4bce3408154b308a080e4939395eb968161b5101e3ce5ef55b70.json
Event Fields
{
  "content_hash": "3c0aa89b2db8011108e25dba9abbade6d6acf94445ed88e7a0f2022450415d25",
  "source_hash": "8cea6a609ad37f7646ee8d382574a5b4f967223780fecb9091ae6a254db35b29",
  "last_changed_at": "2026-06-06T09:49:39.748Z",
  "active_status": "active"
}
Parsed Structured
{
  "language": "en",
  "location": {
    "raw": "527 - Park City Sheraton - Park City, UT 84060; 1895 Sidewinder Dr, Park City, UT, 84060, USA",
    "city": "Park City",
    "region": "UT",
    "country": "United States",
    "is_remote": false,
    "confidence": 0.8
  },
  "salary_max": null,
  "salary_min": null,
  "inferred_at": "2026-06-06T20:13:41.378Z",
  "launch_scope": {
    "reason": "english_us_canada",
    "included": true,
    "language": "en",
    "location": {
      "raw": "527 - Park City Sheraton - Park City, UT 84060; 1895 Sidewinder Dr, Park City, UT, 84060, USA",
      "city": "Park City",
      "region": "UT",
      "country": "United States",
      "is_remote": false,
      "confidence": 0.8
    },
    "countries": [
      "United States"
    ]
  },
  "remote_policy": null,
  "salary_period": "day",
  "workplace_type": null,
  "salary_currency": null
}
Extensions
{}
Native Structured
{
  "detail": {
    "city": "Park City",
    "jobId": 73243,
    "level": "",
    "endDate": "",
    "legalId": 23,
    "isHotJob": true,
    "jobShift": "PM",
    "jobTitle": "PM Kitchen Supervisor",
    "location": "527 - Park City Sheraton - Park City, UT 84060",
    "startDate": "",
    "clientCode": "19K99",
    "remoteType": "",
    "description": "<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><b><span style=\"font-size:18.0pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">PM Kitchen Supervisor</span></span></b></span></span></span></p>\r\n\r\n<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><b><span style=\"font-size:13.5pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Position summary</span></span></b></span></span></span></p>\r\n\r\n<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">The PM Kitchen Supervisor oversees evening kitchen operations to ensure high-quality food, safe and efficient workflows, and an excellent guest experience. This role leads the line during dinner service, coordinates prep and production, enforces food safety and sanitation standards, and supports training and development of the evening culinary team.</span></span></span></span></p>\r\n\r\n<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><b><span style=\"font-size:13.5pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Key responsibilities</span></span></b></span></span></span></p>\r\n\r\n<ul style=\"margin-bottom:11px\">\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Lead nightly service: manage expo, ticket flow, station pacing, and plating standards; jump on the line as needed to maintain speed and quality.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Staff leadership: assign stations, conduct pre-shift briefs, provide on-the-spot coaching, and support performance management with the Chef/Kitchen Manager.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Quality control: uphold recipes, portioning, presentation, and temperature standards; taste and verify dishes throughout service.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Prep and production: review par levels, prioritize evening prep, and set up for next-day AM shift; complete closing checklists.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Safety and compliance: enforce HACCP, local health code, allergen protocols, knife and equipment safety; maintain sanitation logs.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Inventory and waste: track usage, monitor yields, minimize waste and over-production; assist with ordering and receiving for PM needs.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Communication and coordination: liaise with Front of House on coursing, allergies, and special requests; escalate maintenance or supply issues.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Training: onboard new cooks, cross-train stations, and reinforce SOPs and recipe adherence.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Admin tasks: complete line checks, temperature logs, cleaning schedules, and end-of-shift reports; support scheduling inputs for PM coverage.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Standards and culture: model hospitality, teamwork, and calm service under pressure.</span></span></span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><b><span style=\"font-size:13.5pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Qualifications</span></span></b></span></span></span></p>\r\n\r\n<ul style=\"margin-bottom:11px\">\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">2&ndash;4 years kitchen experience with at least 1 year in a lead, sous, or supervisory role; hotel or high-volume restaurant experience preferred.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Strong line proficiency on grill, saut&eacute;, and fry; confident at expo and ticket management.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Working knowledge of HACCP, allergen management, and health department standards.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Ability to train, coach, and give clear feedback; bilingual a plus.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Comfortable with basic inventory, prep planning, and waste reduction practices.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Tech: familiarity with POS/KDS, digital temp logging, and recipe systems.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Certifications: Food Handler/Manager certification (or ability to obtain within 30 days).</span></span></span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><b><span style=\"font-size:13.5pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Physical and schedule requirements</span></span></b></span></span></span></p>\r\n\r\n<ul style=\"margin-bottom:11px\">\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Evening, weekends, and holidays required; typical shift: afternoon through close.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Stand/walk for extended periods; lift/carry up to 50 lbs; exposure to heat and cold.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Frequent bending, reaching, and use of kitchen equipment and knives.</span></span></span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><b><span style=\"font-size:13.5pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Performance indicators</span></span></b></span></span></span></p>\r\n\r\n<ul style=\"margin-bottom:11px\">\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Ticket times within target; guest satisfaction scores/compliments.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Food cost and waste within budget; accurate logs and compliance scores.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Team retention, training completion, and cross-station coverage.</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Health inspection results and internal audit compliance.</span></span></span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><b><span style=\"font-size:13.5pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Compensation and benefits</span></span></b></span></span></span></p>\r\n\r\n<ul style=\"margin-bottom:11px\">\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Classification: Non-exempt</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Benefits: [medical/dental/vision], sick &amp; vacation time,&nbsp;&nbsp;meals, uniforms, tuition/training, Marriott/Sheraton discounted room night as well as Driftwood discounted room rates, 401K, disability insurance, employee assistance program, shared ski passes, etc. And a great working environment.&nbsp;</span></span></span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><b><span style=\"font-size:13.5pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Reporting structure</span></span></b></span></span></span></p>\r\n\r\n<ul style=\"margin-bottom:11px\">\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Reports to: Executive Chef .</span></span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Supervises: PM line cooks, prep cooks, dishwashers during evening shift.</span></span></span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"font-family:Aptos,sans-serif\"><b><span style=\"font-size:13.5pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">EEO statement</span></span></b></span></span></span></p>\r\n\r\n<ul style=\"margin-bottom:11px\">\r\n\t<li style=\"margin-bottom:11px\"><span style=\"font-size:12pt\"><span style=\"line-height:normal\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Driftwood Hospitality&nbsp; Management is committed to a diverse and inclusive workplace.&nbsp; We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.</span></span></span></span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-bottom:11px\">&nbsp;</p>\r\n",
    "jobCategory": "",
    "salaryRange": "",
    "socialMedia": {
      "xLink": null,
      "emailLink": null,
      "facebookLink": null,
      "linkedInLink": null
    },
    "isQuickApply": false,
    "positionType": "Full Time",
    "countryPaidIn": "",
    "googleJobJson": "{\"@context\":\"https://schema.org/\",\"@type\":\"JobPosting\",\"title\":\"PM Kitchen Supervisor\",\"identifier\":\"J19K9973243\",\"url\":\"https://www.paycomonline.net/v4/ats/web.php/portal/A7135FEB489496034748EA1E5BF7C628/jobs/73243\",\"image\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=A7135FEB489496034748EA1E5BF7C628\",\"datePosted\":\"2026-06-05\",\"description\":\"Job DetailsJob Location: 527 - Park City Sheraton - Park City, UT 84060Position Type: Full TimeJob Shift: PMPM Kitchen Supervisor\\r\\n\\r\\nPosition summary\\r\\n\\r\\nThe PM Kitchen Supervisor oversees evening kitchen operations to ensure high-quality food, safe and efficient workflows, and an excellent guest experience. This role leads the line during dinner service, coordinates prep and production, enforces food safety and sanitation standards, and supports training and development of the evening culinary team.\\r\\n\\r\\nKey responsibilities\\r\\n\\r\\n\\r\\n\\tLead nightly service: manage expo, ticket flow, station pacing, and plating standards; jump on the line as needed to maintain speed and quality.\\r\\n\\tStaff leadership: assign stations, conduct pre-shift briefs, provide on-the-spot coaching, and support performance management with the Chef/Kitchen Manager.\\r\\n\\tQuality control: uphold recipes, portioning, presentation, and temperature standards; taste and verify dishes throughout service.\\r\\n\\tPrep and production: review par levels, prioritize evening prep, and set up for next-day AM shift; complete closing checklists.\\r\\n\\tSafety and compliance: enforce HACCP, local health code, allergen protocols, knife and equipment safety; maintain sanitation logs.\\r\\n\\tInventory and waste: track usage, monitor yields, minimize waste and over-production; assist with ordering and receiving for PM needs.\\r\\n\\tCommunication and coordination: liaise with Front of House on coursing, allergies, and special requests; escalate maintenance or supply issues.\\r\\n\\tTraining: onboard new cooks, cross-train stations, and reinforce SOPs and recipe adherence.\\r\\n\\tAdmin tasks: complete line checks, temperature logs, cleaning schedules, and end-of-shift reports; support scheduling inputs for PM coverage.\\r\\n\\tStandards and culture: model hospitality, teamwork, and calm service under pressure.\\r\\n\\r\\n\\r\\nQualifications\\r\\n\\r\\n\\r\\n\\t2&ndash;4 years kitchen experience with at least 1 year in a lead, sous, or supervisory role; hotel or high-volume restaurant experience preferred.\\r\\n\\tStrong line proficiency on grill, saut&eacute;, and fry; confident at expo and ticket management.\\r\\n\\tWorking knowledge of HACCP, allergen management, and health department standards.\\r\\n\\tAbility to train, coach, and give clear feedback; bilingual a plus.\\r\\n\\tComfortable with basic inventory, prep planning, and waste reduction practices.\\r\\n\\tTech: familiarity with POS/KDS, digital temp logging, and recipe systems.\\r\\n\\tCertifications: Food Handler/Manager certification (or ability to obtain within 30 days).\\r\\n\\r\\n\\r\\nPhysical and schedule requirements\\r\\n\\r\\n\\r\\n\\tEvening, weekends, and holidays required; typical shift: afternoon through close.\\r\\n\\tStand/walk for extended periods; lift/carry up to 50 lbs; exposure to heat and cold.\\r\\n\\tFrequent bending, reaching, and use of kitchen equipment and knives.\\r\\n\\r\\n\\r\\nPerformance indicators\\r\\n\\r\\n\\r\\n\\tTicket times within target; guest satisfaction scores/compliments.\\r\\n\\tFood cost and waste within budget; accurate logs and compliance scores.\\r\\n\\tTeam retention, training completion, and cross-station coverage.\\r\\n\\tHealth inspection results and internal audit compliance.\\r\\n\\r\\n\\r\\nCompensation and benefits\\r\\n\\r\\n\\r\\n\\tClassification: Non-exempt\\r\\n\\tBenefits: [medical/dental/vision], sick &amp; vacation time,&nbsp;&nbsp;meals, uniforms, tuition/training, Marriott/Sheraton discounted room night as well as Driftwood discounted room rates, 401K, disability insurance, employee assistance program, shared ski passes, etc. And a great working environment.&nbsp;\\r\\n\\r\\n\\r\\nReporting structure\\r\\n\\r\\n\\r\\n\\tReports to: Executive Chef .\\r\\n\\tSupervises: PM line cooks, prep cooks, dishwashers during evening shift.\\r\\n\\r\\n\\r\\nEEO statement\\r\\n\\r\\n\\r\\n\\tDriftwood Hospitality&nbsp; Management is committed to a diverse and inclusive workplace.&nbsp; We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.\\r\\n\\r\\n\\r\\n&nbsp;\\r\\nQualificationsSee Job description for more into\\r\\n\",\"responsibilities\":\"PM Kitchen Supervisor\\r\\n\\r\\nPosition summary\\r\\n\\r\\nThe PM Kitchen Supervisor oversees evening kitchen operations to ensure high-quality food, safe and efficient workflows, and an excellent guest experience. This role leads the line during dinner service, coordinates prep and production, enforces food safety and sanitation standards, and supports training and development of the evening culinary team.\\r\\n\\r\\nKey responsibilities\\r\\n\\r\\n\\r\\n\\tLead nightly service: manage expo, ticket flow, station pacing, and plating standards; jump on the line as needed to maintain speed and quality.\\r\\n\\tStaff leadership: assign stations, conduct pre-shift briefs, provide on-the-spot coaching, and support performance management with the Chef/Kitchen Manager.\\r\\n\\tQuality control: uphold recipes, portioning, presentation, and temperature standards; taste and verify dishes throughout service.\\r\\n\\tPrep and production: review par levels, prioritize evening prep, and set up for next-day AM shift; complete closing checklists.\\r\\n\\tSafety and compliance: enforce HACCP, local health code, allergen protocols, knife and equipment safety; maintain sanitation logs.\\r\\n\\tInventory and waste: track usage, monitor yields, minimize waste and over-production; assist with ordering and receiving for PM needs.\\r\\n\\tCommunication and coordination: liaise with Front of House on coursing, allergies, and special requests; escalate maintenance or supply issues.\\r\\n\\tTraining: onboard new cooks, cross-train stations, and reinforce SOPs and recipe adherence.\\r\\n\\tAdmin tasks: complete line checks, temperature logs, cleaning schedules, and end-of-shift reports; support scheduling inputs for PM coverage.\\r\\n\\tStandards and culture: model hospitality, teamwork, and calm service under pressure.\\r\\n\\r\\n\\r\\nQualifications\\r\\n\\r\\n\\r\\n\\t2&ndash;4 years kitchen experience with at least 1 year in a lead, sous, or supervisory role; hotel or high-volume restaurant experience preferred.\\r\\n\\tStrong line proficiency on grill, saut&eacute;, and fry; confident at expo and ticket management.\\r\\n\\tWorking knowledge of HACCP, allergen management, and health department standards.\\r\\n\\tAbility to train, coach, and give clear feedback; bilingual a plus.\\r\\n\\tComfortable with basic inventory, prep planning, and waste reduction practices.\\r\\n\\tTech: familiarity with POS/KDS, digital temp logging, and recipe systems.\\r\\n\\tCertifications: Food Handler/Manager certification (or ability to obtain within 30 days).\\r\\n\\r\\n\\r\\nPhysical and schedule requirements\\r\\n\\r\\n\\r\\n\\tEvening, weekends, and holidays required; typical shift: afternoon through close.\\r\\n\\tStand/walk for extended periods; lift/carry up to 50 lbs; exposure to heat and cold.\\r\\n\\tFrequent bending, reaching, and use of kitchen equipment and knives.\\r\\n\\r\\n\\r\\nPerformance indicators\\r\\n\\r\\n\\r\\n\\tTicket times within target; guest satisfaction scores/compliments.\\r\\n\\tFood cost and waste within budget; accurate logs and compliance scores.\\r\\n\\tTeam retention, training completion, and cross-station coverage.\\r\\n\\tHealth inspection results and internal audit compliance.\\r\\n\\r\\n\\r\\nCompensation and benefits\\r\\n\\r\\n\\r\\n\\tClassification: Non-exempt\\r\\n\\tBenefits: [medical/dental/vision], sick &amp; vacation time,&nbsp;&nbsp;meals, uniforms, tuition/training, Marriott/Sheraton discounted room night as well as Driftwood discounted room rates, 401K, disability insurance, employee assistance program, shared ski passes, etc. And a great working environment.&nbsp;\\r\\n\\r\\n\\r\\nReporting structure\\r\\n\\r\\n\\r\\n\\tReports to: Executive Chef .\\r\\n\\tSupervises: PM line cooks, prep cooks, dishwashers during evening shift.\\r\\n\\r\\n\\r\\nEEO statement\\r\\n\\r\\n\\r\\n\\tDriftwood Hospitality&nbsp; Management is committed to a diverse and inclusive workplace.&nbsp; We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.\\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\",\"employmentType\":\"FULL_TIME\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"DRIFTWOOD HOSPITALITY MANAGEMENT\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=A7135FEB489496034748EA1E5BF7C628\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"1895 Sidewinder Dr\",\"addressLocality\":\"Park City\",\"addressRegion\":\"UT\",\"postalCode\":84060,\"addressCountry\":\"USA\"}},\"qualifications\":\"See Job description for more into\\r\\n\",\"experienceRequirements\":\"See Job description for more into\\r\\n\",\"validThrough\":\"2026-06-26\",\"workHours\":\"PM\"}",
    "applyAvailable": true,
    "educationLevel": "",
    "qualifications": "<p>See Job description for more into</p>\r\n",
    "descriptionTitle": "Description",
    "travelPercentage": "",
    "jobYoutubeVideoId": "",
    "legalRevisionDate": {
      "date": "2026-01-08T21:54:42.000Z",
      "timezone": "America/Chicago",
      "timezone_type": 3
    },
    "secondaryLocations": [],
    "primaryPhoneCountry": "US",
    "primaryPhoneEnabled": true,
    "qualificationsTitle": "Qualifications",
    "primaryPhoneRequired": true,
    "primaryPhoneNumberDoesNotExist": false
  },
  "preview": {
    "jobId": 73243,
    "isHotJob": true,
    "jobTitle": "PM Kitchen Supervisor",
    "postedOn": "",
    "locations": "527 - Park City Sheraton - Park City, UT 84060",
    "remoteType": "",
    "description": "PM Kitchen Supervisor\r\n\r\nPosition summary\r\n\r\nThe PM Kitchen Supervisor oversees evening kitchen operations to ensure high-quality food, safe and effic...",
    "positionType": "Full Time"
  },
  "detail_meta": {
    "url": "https://portal-applicant-tracking.us-cent.paycomonline.net/api/ats/job-postings/73243",
    "http_status": 200,
    "content_type": "application/json",
    "response_bytes": 34108
  },
  "detail_errors": []
}
Get this page with API

Rendered from the bluedoor Job Postings API. Reproduce it:

GET https://api.bluedoor.sh/job-postings/v1/jobs/f004aeddd247c41208bfa2eb12b0225b84cd109b?include=descriptionJSON
GET https://api.bluedoor.sh/job-postings/v1/orgs/67074349-48ba-4672-a2fa-240ce6416b83JSON
GET https://api.bluedoor.sh/job-postings/v1/sources/4d65d378-a333-4b8e-aab3-6f40383e5107JSON
GET https://api.bluedoor.sh/job-postings/v1/jobs/f004aeddd247c41208bfa2eb12b0225b84cd109b/eventsJSON

Docs · Get an API key