Luxury Kitchen Supervisor: Culinary Leadership in Hospitality

HEI Hotels & Resorts; Braselton (GA); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Hotel discount program

Spa discount program

Golf discount program

Discount on food & beverage

Retail discount

Job summary

HEI Hotels & Resorts at Chateau Elan Winery & Resort in north Georgia seeks an experienced culinary leader to support planning and managing the kitchen in a luxury hotel setting. This on-site role emphasizes guest satisfaction, quality service, and adherence to corporate standards.

The ideal candidate has culinary education, 3–4 years of kitchen management experience, and hotel experience, with strong leadership and cost control capabilities.

Qualifications

• Post high school education, preferably culinary school.
• 3–4 years of employment in a related kitchen role.
• Hotel kitchen experience preferred.
• Advanced knowledge of food production and hospitality operations.

Responsibilities

• Supervise production, preparation, and presentation of all hotel foods to ensure quality and consistency.
• Manage kitchen staff, interview, schedule, train, coach, and conduct performance reviews.
• Monitor sanitation and maintenance of kitchen and equipment to meet safety standards.
• Control labor and food costs through scheduling and supervision to meet budgets.
• Assist in menu planning and daily specials to attract guests and enhance satisfaction.
• Adhere to attendance rules and be available on a regular basis.
• Perform other job-related duties as assigned.

Skills

Kitchen management

Staff supervision

Food cost control

Communication

Education

Culinary education

3–4 years kitchen experience

Job description

HEI Hotels & Resorts at Chateau Elan Winery & Resort in north Georgia seeks an experienced culinary leader to support planning and managing the kitchen in a luxury hotel setting. This on-site role emphasizes guest satisfaction, quality service, and adherence to corporate standards.

The ideal candidate has culinary education, 3–4 years of kitchen management experience, and hotel experience, with strong leadership and cost control capabilities.