COTALAND Culinary Supervisor

Circuit of the Americas; Austin (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

Join Circuit of the Americas as a Culinary Supervisor at COTALAND in Austin, TX. This role is pivotal in managing kitchen operations and delivering exceptional guest experiences in a vibrant theme park setting. You will supervise kitchen staff, ensure food safety, and maintain high food quality standards.

Ideal candidates will have leadership experience, a strong culinary background, and the ability to work in a fast-paced environment.

Qualifications

• Must be at least 18 years of age.
• Experience in high-volume food service environments.
• Prior supervisory experience preferred.
• Valid food handler certification.

Responsibilities

• Supervise kitchen team during operations.
• Ensure food quality and consistency.
• Participate in cooking and prep activities.
• Monitor inventory and ordering needs.
• Lead in maintaining a clean kitchen.

Skills

Strong knowledge of cooking techniques

Food safety and sanitation

Kitchen equipment operation

Leadership and team management

Excellent communication skills

Job description

Position

COTA, located in Austin, TX, is a multi‑facility entertainment destination that includes a theme park with multiple food outlets. We are seeking a motivated and experienced Culinary Supervisor to join our food & beverage team at COTALAND. This position plays a key leadership role in overseeing daily kitchen operations, supporting culinary execution, and ensuring an exceptional guest experience across multiple food outlets within a theme park environment.

Responsibilities

• Supervise and support kitchen team members during daily operations and high‑volume service periods.
• Oversee food preparation and cooking to ensure consistency, quality, and adherence to recipes and standards.
• Act as a working supervisor by actively participating in cooking, prep, and service as needed.
• Ensure all food safety, sanitation, and health department standards are strictly followed.
• Monitor inventory levels, assist with ordering, and communicate supply needs to management.
• Lead by example in maintaining a clean, organized, and efficient kitchen environment.
• Coordinate with management to execute service plans for events, peak attendance days, and multi‑outlet operations.
• Ensure proper staffing levels, break schedules, and workflow efficiency across assigned locations.
• Train, coach, and develop cooks and kitchen staff to maintain performance standards.
• Address and resolve operational issues in real time to maintain service flow and guest satisfaction.
• Maintain strong communication with front‑of‑house teams to ensure smooth service execution.
• Assist with opening, closing, restocking, and operational readiness of all culinary areas.
• Promote a positive, team‑oriented environment while reinforcing accountability and standards.

Knowledge, Skills, and Abilities

• Strong knowledge of cooking techniques, food preparation methods, and kitchen operations.
• Advanced understanding of food safety, sanitation standards, and health regulations.
• Knowledge of kitchen equipment operation including grills, fryers, ovens, and high‑volume production tools.
• Ability to manage and execute recipes, portion control, and food presentation standards consistently.
• Strong leadership and team management skills in a fast‑paced environment.
• Ability to multitask and make quick decisions during peak service periods.
• Excellent communication skills to effectively lead teams and coordinate across departments.
• Ability to train and mentor kitchen staff on processes, standards, and expectations.
• Strong attention to detail to ensure quality, consistency, and guest satisfaction.
• Ability to adapt to changing menus, operating conditions, and event‑driven demand.
• Understanding of large‑scale, high‑volume food operations such as theme parks, stadiums, or event venues.

Required Qualifications

• Must be at least 18 years of age or older.
• Previous experience as a cook or kitchen lead in a high‑volume food service environment.
• Prior supervisory or leadership experience in a culinary setting preferred.
• Valid food handler certification (or ability to obtain).
• Strong knowledge of food safety, kitchen operations, and production systems.
• Ability to work nights, weekends, holidays, and large‑scale events.
• Strong organizational and time‑management skills.
• Ability to maintain professionalism and composure under pressure.

Work Schedule

This position is based on‑site at COTALAND Theme Park at Circuit of The Americas in Austin, Texas and requires flexibility for non‑traditional hours during rehearsals, installs, openings, and seasonal peak operations.

Physical Demands and Work Environment

• Ability to stand, sit, use hands to handle, or feel, reach with hands and arms.
• Ability to lift and/or move up to 50 pounds.
• Ability to squat, bend, twist, push/pull.
• Ability to stand/walk for long periods.
• Specific vision abilities required by this job include close vision and distance vision.
• Work in extreme environments outdoors throughout the year.
• The noise level in the work environment is usually moderate but can be loud during events.

Salary

Salary commensurate with experience.

Accommodation

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this job.

Equal Employment Opportunity

COTA strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.