Kitchen Supervisor & Culinary Leader – Growth & Innovation

atriumhospitality; Cary (NC); On-site; USD 24,000 - 34,000; Full time

Benefits offered by this job

401(k) with company match

Health insurance

Paid Time Off

Tuition reimbursement

DailyPay

Brand discounts

Job summary

Atrium Hospitality in Cary, NC is seeking an experienced Executive Chef to lead a high-performing kitchen at Embassy Suites Raleigh-Durham. You will train staff, schedule shifts, and partner with the Executive Chef to ensure exceptional guest dining experiences.

You bring 3+ years of culinary leadership, ServSafe certification, and a passion for quality, cost control, and menu innovation. This full-time role offers growth, benefits, and a collaborative team environment.

Qualifications

• 3+ years of culinary experience in a professional kitchen.
• Supervisory experience preferred with ability to lead a line.
• ServSafe Certification required for food safety.
• Culinary certification preferred; professional culinary training.
• Ability to manage storage, prep, and health code compliance.

Responsibilities

• Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team.
• Prepare and present meals meeting Atrium's standards of quality and taste.
• Monitor performance and production flow to maintain guest satisfaction.
• Assist in menu creation to drive innovation while controlling costs.
• Ensure storage and prep areas meet health code requirements and cleanliness.
• Participate in special projects to improve kitchen operations and culinary excellence.

Skills

Culinary experience

Supervisory experience

Costing/Recipe knowledge

Physically capable

Leadership presence

Education

Culinary certification preferred

Job description

Atrium Hospitality in Cary, NC is seeking an experienced Executive Chef to lead a high-performing kitchen at Embassy Suites Raleigh-Durham. You will train staff, schedule shifts, and partner with the Executive Chef to ensure exceptional guest dining experiences.

You bring 3+ years of culinary leadership, ServSafe certification, and a passion for quality, cost control, and menu innovation. This full-time role offers growth, benefits, and a collaborative team environment.