Culinary Supervisor

Hyatt Regency; Atlanta (GA); On-site; USD 42,000 - 60,000; Full time

Job summary

Hyatt Regency Atlanta is seeking a Culinary Supervisor to support the Executive Chef and culinary leadership in overseeing daily kitchen operations. You will lead culinary colleagues, uphold top-quality food standards, and ensure a safe, efficient, and welcoming work environment in a fast-paced hotel setting.

The ideal candidate has at least 3 years of cook/culinary experience, strong leadership abilities, and a passion for hospitality, with a proven track record of delivering exceptional dining

Qualifications

• Culinary leadership and staff management experience.
• Understanding of food quality standards and presentation.
• Knowledge of safety and sanitation best practices.

Responsibilities

• Oversee daily kitchen operations and lead culinary staff.
• Maintain high standards for food quality and presentation.
• Ensure a safe, efficient, and welcoming work environment in a fast-paced hotel setting.
• Supervise hourly cooks and assist the Executive Chef.

Skills

Culinary leadership

Food quality standards

Safety compliance

Job description

Summary

The Culinary Supervisor supports the Executive Chef and culinary leadership team in overseeing daily kitchen operations at Hyatt Regency Atlanta. This position leads culinary colleagues, maintains high standards for food quality and presentation, and ensures a safe, efficient, and welcoming work environment in a fast-paced hotel operation.

Organization- Hyatt Regency Atlanta

Summary

The Culinary Supervisor supports the Executive Chef and culinary leadership team in overseeing daily kitchen operations at Hyatt Regency Atlanta. This position leads culinary colleagues, maintains high standards for food quality and presentation, and ensures a safe, efficient, and welcoming work environment in a fast-paced hotel operation.

The ideal candidate is an experienced culinary professional with strong leadership skills, a passion for hospitality, and a commitment to delivering exceptional dining experiences for hotel guests, meeting attendees, and colleagues.

Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and is capable of assuming department responsibilities as required by the Executive Chef and Executive Sous Chef. Culinary Skills and knowledge to include culinary education, basic communication, leadership skills and computer skills. Responsibilities include the supervising of hourly cooks.

Qualifications

• minimum 3 years cook/culinary experience
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push and pull supplies and equipment weighing up to approximately 50 pounds.
• Ability to work in hot, cold, wet, and noisy kitchen environments.
• Ability to bend, stoop, reach and maintain mobility throughout the shift.