Culinary Supervisor (Jr. Sous Chef)

Hyatt Hotels Corporation; 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 lead the culinary team in overseeing daily kitchen operations. You will ensure high standards for food quality, presentation, and guest satisfaction in a fast-paced hotel setting.

The role requires strong leadership, commitment to hospitality excellence, and the ability to manage kitchen staff and operations efficiently.

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

Responsibilities

• The Culinary Supervisor supports the Executive Chef and culinary leadership team in daily kitchen operations.
• Supervise hourly cooks and ensure food quality, safety, and timely service.

Skills

Culinary expertise

Leadership

Food safety

Communication

Job description

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

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.

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