Culinary Supervisor: Island-Flair Kitchen Leader

Margaritaville Hotel Nashville; Nashville (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

Margaritaville Hotel Nashville is seeking a Culinary Supervisor for JWB Grill to lead daily kitchen operations, delivering coastal flavors with Southern comfort. The role is hands-on, requiring line cook experience, expo responsibilities, and strong BOH-FOH communication to keep service smooth in a high-energy environment.

You will enforce safety and sanitation, manage inventory and vendor deliveries, and help execute menu items with tropical flair.

Qualifications

• Minimum 3 years cooking experience in high-volume settings.
• Must have line cook experience and be able to relieve stations, run expo, and coordinate between BOH and FOH.
• 1 year of supervisory/leadership experience preferred.
• Food/Beverage Service Worker Permit where applicable.
• Some knowledge of wine, craft cocktails, and fine food pairings.
• Fluent English (read, write, speak).
• Strong communication with guests and team members.
• Open availability including nights, weekends, holidays.
• Thursday-Sunday closing shifts required.

Responsibilities

• Lead and develop kitchen team to deliver Margaritaville standards.
• Coordinate food orders between kitchen stations and servers during peak periods.
• Ensure food quality, plating, and presentation per standards.
• Maintain sanitation and safety compliance.
• Assist in menu execution and prep for events.
• Communicate with Executive Chef and Sous Chef on issues and performance.
• Uphold brand standards in a fast-paced downtown setting.

Skills

Line cook experience

Relieve stations

Expo coordination

Supervisory/leadership

Food/Beverage permit

Wine/cocktail knowledge

English fluency

Strong communication

Open availability

Thu-Sun shifts

Job description

Margaritaville Hotel Nashville is seeking a Culinary Supervisor for JWB Grill to lead daily kitchen operations, delivering coastal flavors with Southern comfort. The role is hands-on, requiring line cook experience, expo responsibilities, and strong BOH-FOH communication to keep service smooth in a high-energy environment.

You will enforce safety and sanitation, manage inventory and vendor deliveries, and help execute menu items with tropical flair.