Culinary Supervisor: Lead Kitchen & Menu Innovation

Davidson Hospitality Group; Georgia; On-site; USD 25,000 - 39,000; Full time

Job summary

Hotel Orielle, Autograph Collection in Savannah seeks a Culinary Supervisor to lead the kitchen team, ensure top-quality meals, and manage daily food service in a fast-paced setting.

You will oversee culinary staff, control inventory and food costs, develop new menu items, train and mentor staff, and partner with dining service to deliver exceptional guest experiences in both à la carte and banquet settings. Strong leadership, food safety, and timely execution are essential in this role.

Qualifications

• 3 years experience in the food and beverage industry.
• Six months to one year in a supervisory position.
• Some wine and fine food knowledge helpful.
• Read, write and speak English fluently.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other Team Members.

Responsibilities

• Oversee and coordinate activities of culinary staff to ensure high-quality meals.
• Manage inventory and food costs and oversee kitchen operations.
• Develop and implement new menu items and train staff accordingly.

Skills

F&B experience

Supervisory experience

Wine & fine dining knowledge

English fluency

Food/Beverage permit

Communication skills

Job description

Hotel Orielle, Autograph Collection in Savannah seeks a Culinary Supervisor to lead the kitchen team, ensure top-quality meals, and manage daily food service in a fast-paced setting.

You will oversee culinary staff, control inventory and food costs, develop new menu items, train and mentor staff, and partner with dining service to deliver exceptional guest experiences in both à la carte and banquet settings. Strong leadership, food safety, and timely execution are essential in this role.