Culinary Supervisor (Jr. Sous Chef)

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

Job summary

Hyatt Regency Atlanta is seeking a Culinary Supervisor to join our kitchen leadership team. You will assist the Executive Chef in overseeing daily operations, guiding hourly cooks, and maintaining the highest standards of food quality and presentation for guests and events.

The ideal candidate has at least 3 years of culinary experience, strong leadership skills, and a commitment to safe, efficient, and guest-focused service in a fast-paced hotel kitchen.

Qualifications

• Minimum 3 years cook/culinary experience.
• Ability to supervise hourly cooks.
• Ability to work in a fast-paced hotel kitchen.

Responsibilities

• Support the Executive Chef and culinary leadership in daily kitchen operations.
• Maintain high standards for food quality and presentation.
• Ensure a safe, efficient, and welcoming work environment in a fast-paced hotel operation.

Skills

Culinary Experience

Leadership

Food Safety

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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