Culinary Supervisor: Lead Kitchen & Menu Innovation

Davidson Hospitality Group; Savannah (GA); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision Coverage

Hotel Discounts

Tuition Reimbursement

Paid Time Off

Job summary

Hotel Orielle, Autograph Collection in Savannah is seeking a Culinary Supervisor to lead the kitchen team in a fast-paced, luxury setting. You will supervise culinary operations, ensure top-tier meals, and partner with management to optimize food costs while delivering elevated experiences on the Riverfront.

The role emphasizes hands-on leadership, menu development, staff training, and maintaining consistent quality across both plated and banquet service.

Qualifications

• 3 years experience in the food and beverage industry
• 6 months to 1 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 culinary staff and ensure high-quality meals.
• Develop and implement new menu items.
• Train and mentor culinary team.
• Manage inventory and food costs.
• Ensure kitchen cleanliness and organization.

Skills

Experience in F&B

Supervisory experience

English fluency

Communication with public & team

Wine & fine foods knowledge

Job description

Hotel Orielle, Autograph Collection in Savannah is seeking a Culinary Supervisor to lead the kitchen team in a fast-paced, luxury setting. You will supervise culinary operations, ensure top-tier meals, and partner with management to optimize food costs while delivering elevated experiences on the Riverfront.

The role emphasizes hands-on leadership, menu development, staff training, and maintaining consistent quality across both plated and banquet service.