Kitchen Supervisor
Hilton Dallas/Southlake Town Square

1400 Plaza Place

Southlake, TX 76092

Hotel with 248 Rooms
Managed By Driftwood Hospitality Management
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Hilton Dallas/Southlake Town Square
Southlake, TX

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Job Details

Job Location:    619 - Southlake Hilton - Southlake, TX
Salary Range:    Undisclosed

Description

The Hilton Southlake Town Square is proud to be one of Hilton’s most prestigious properties in North America, consistently ranking in the top 10% for guest service and overall cleanliness. As a Connie Award-winning hotel, we offer 248 beautifully appointed guest rooms and over 28,000 square feet of flexible meeting space, all overlooking the vibrant Southlake Town Square.

At Hilton Southlake, we also take care of our team. Enjoy employee discounts at Hilton Hotels & Resorts, a Quarterly Team Member Celebration, and our Employee of the Quarter Program. Plus, we offer complimentary meals and a fun, supportive work environment.

Join us and be a part of something truly special!

Team Member Experience at Hilton Southlake

At Hilton Southlake, we believe that exceptional hospitality begins with a thriving team. We’re proud to offer a workplace culture that values connection, recognition, and shared success. Our commitment to team member well-being goes beyond the job description:

 Complimentary Meals

All AM and PM shift team members enjoy free, freshly prepared lunches daily—because great service starts with feeling nourished and appreciated.

 Quarterly Rallies

Every quarter, we come together to celebrate wins, share updates, and energize our team with rally-style events that foster unity, motivation, and a shared sense of purpose.

 Employee Recognition

We spotlight outstanding contributions through formal recognition programs, shout-outs, and awards that honor those who go above and beyond. Your dedication doesn’t go unnoticed—it’s celebrated.

 Monthly Family Breakfasts

Once a month, we host a warm, welcoming breakfast for our team family style. It’s a chance to connect, relax, and enjoy a moment of hospitality together—Hilton style.

JOB SUMMARY

To ensure proper service from the front line, banquet, and pantry cooks.  Also, responsible for training of cooks and to ensure proper sanitation levels.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

  •             Supervise the cooks and cold pantry’s food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
  •             Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
  •             Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
  •             To assist in cross-training employees and train new employees in their positions on the service line.
  •             To assist the Sous Chef in maintaining standards of quality and appearance on the front line.
  •             Prepares daily preparation lists for production.
  •             Reads and employs math skills to follow recipes.
  •             Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
  •             Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
  •             Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
  •             Keeps all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulations.
  •             Maintain all logs, cooling, heating, and temperature.
  •             Adheres to all company policies and procedures.
  •             Follows safety and security procedures and rules.
  •             Knows department fire prevention and emergency procedures.
  •             Utilizes protective equipment.
  •             Reports unsafe conditions to management.
  •             Reports accidents, injuries, near-misses, property damage or loss to management.
  •             Provides for a safe work environment by following all safety and security procedures and rules.
  •             All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).
  •             Perform any related duties as requested by management.
  •             Assists other Kitchen Personnel when need.

    KNOWLEDGE, SKILLS & ABILITIES

  •             Hold a current Food Handler Card.
  •             One to two years preferred in a supervisory role in a kitchen environment.
  •             Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
  •             Good working knowledge of the fundamentals of broiler cooking.
  •             Good working knowledge of the fundamentals of sauté cooking.
  •             Good working knowledge of accepted standards of sanitation.
  •             Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
  •             Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  •             Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
  •             Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
  •             Ability to operate beverage equipment, e.g., coffee maker.

    PHYSICAL DEMANDS

  •             Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
  •             Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
  •             Ability to perform duties within extreme temperature ranges.
  •             Ability to perform duties in confined spaces.
  •             Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

    Qualifications

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    Hilton Dallas/Southlake Town Square

    Hotel with 248 Rooms

    Southlake Town Square right on your doorstep

    Our hotel is next to Southlake Town Square which has over 200 premium stores as well as dining and entertainment. Legoland, SEA LIFE Grapevine Aquarium, and DFW International Airport are within six miles. Dallas and Arlington can be reached in 30 minutes. We offer an outdoor pool, fitness center and restaurant.