Culinary Supervisor

Hyatt Hotels Corporation; Atlanta (GA); Hybrid; USD 45,000 - 65,000; Full time

Job summary

Hyatt Regency Atlanta is seeking a Culinary Supervisor to support the Executive Chef and leadership team in daily kitchen operations. This role 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 setting.

The ideal candidate has strong leadership, a passion for hospitality, and at least 3 years of cook/culinary experience, with basic culinary education, strong communication, and

Qualifications

• Minimum 3 years cook/culinary experience.
• Basic understanding of kitchen operation in a hotel.
• Ability to supervise hourly cooks and communicate effectively.

Responsibilities

• Oversee daily kitchen operations under the Executive Chef.
• Lead culinary colleagues and maintain high food quality and presentation standards.
• Ensure a safe, efficient, and welcoming work environment in a fast-paced hotel setting.
• Assist in department training and cover responsibilities as needed.

Skills

Leadership

Communication

Culinary skills

Computer skills

Education

Culinary education

Job description

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

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.

• 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.

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