GardeManger Supervisor

Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our hotels team, that’s exactly what you’ll do every time you come to work! As a GardeManger Supervisor, you’re not just leading a team to execute daily culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
Team Member Benefits
When you join our team, you’ll enjoy a comprehensive benefits package, including:
Medical & Vision Insurance – Blue Cross Blue Shield of Louisiana
Dental & Voluntary Insurance – SunLife
Flexible Spending Account (FSA) – Through WEX
401(k) Retirement Plan – Fidelity, with up to 5% employer match
Employee Assistance Program (EAP) – ComPsych
Free Team Member Meals
Discounted Parking
Property Discounts – Restaurants, Gift Shop, and Spa
Paid Time Off (PTO) Program
Go Hilton Travel Discounts
Tuition Reimbursement
Guild Education Program
EF Corporate Learning / Language Courses
Medical/Dental coverage begins on the first of the month following 60 days of employment
401(k) eligibility begins after 90 days of employment; new hires are auto enrolled.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Here's what you'll do during a typical day:
Supervise food preparation: Oversee meal production across all kitchen areas during assigned shifts, ensuring quality and consistency
Assist with culinary tasks: Prepare proteins, support kitchen staff, and help execute daily specials and happy hour food items
Maintain kitchen standards: Ensure cleanliness, sanitation, and organization of kitchen workspaces in compliance with regulations
Monitor food quality: Visually inspect ingredients, dishes, and presentations to ensure high quality and consistency standards
Support team operations: Prepare team member schedules with guidance from the Chef/Sous Chef and act as a liaison between kitchen staff and leadership, addressing issues and assisting in daily operational oversight
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing

Work arrangement
No