PM Culinary Supervisor- Barrel & Bushel

Hyatt Hotels Corporation; Phoenix (AZ); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Free employee meals

Discounted & complimentary hotel roomN

Medical, Dental and Vision Insurance

Retirement savings plan

Training and development

Opportunities to work around the world

Tuition/Wellness reimbursement

Job summary

Hyatt Regency Phoenix is seeking a Culinary Supervisor to lead daily kitchen operations, ensuring high-quality food and timely service across outlets. The role requires solid hotel kitchen background and ability to supervise hourly staff.

You will support training, monitor costs, and uphold food safety standards while maintaining a positive work environment. The position offers competitive wages and opportunities for career growth within Hyatt's global portfolio.

Qualifications

• Minimum of 2 years of culinary experience required.
• Solid hotel kitchen operations understanding.
• Ability to work across multiple culinary stations and departments.
• Demonstrates professionalism and attention to detail.

Responsibilities

• Supervise hourly culinary colleagues to ensure efficient kitchen operations.
• Oversee food preparation and presentation to maintain Hyatt quality and consistency standards.
• Assist with training, coaching, and developing culinary team members.
• Monitor food quality, portion control, and adherence to recipes and production standards.
• Support scheduling, payroll monitoring, and overtime management to meet labor goals.
• Ensure compliance with food safety, sanitation, and health department regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Collaborate with kitchen leadership to ensure seamless execution during high-volume periods.

Skills

Leadership

Kitchen operations

Food safety

Communication

Culinary techniques

Cost controls

Education

Culinary degree or equivalent hotel/resort culinary experience

Job description

Close Inclusive Collection Job Postings Notification

\"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life.\"

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to every guest.Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture .

Culinary Supervisor

At Hyatt, we believe our guests choose Hyatt because of our caring and attentive colleagues who are dedicated to delivering exceptional service and meaningful experiences.

The Culinary Supervisor plays a vital leadership role in supporting the daily operations of the kitchen while ensuring the production of consistent, high-quality food that meets and exceeds guest expectations in a timely manner. This position requires a solid understanding of hotel kitchen operations, culinary techniques, food safety standards, and team leadership.

The ideal candidate will have previous hotel or resort culinary experience and be capable of working across multiple kitchen stations and culinary outlets. This individual is responsible for supervising hourly culinary colleagues, assisting with department training, and fostering a positive and productive work environment. The Culinary Supervisor is also capable of assuming department responsibilities in the absence of the Sous Chef.

Responsibilities include maintaining quality and consistency standards, supporting operational efficiency, assisting with monitoring payroll costs and overtime, and ensuring compliance with company and health department standards. The successful candidate will demonstrate professionalism, accountability, strong attention to detail, and a commitment to guest satisfaction

Key Responsibilities

• Supervise and support hourly culinary colleagues to ensure efficient kitchen operations.
• Oversee food preparation and presentation to maintain Hyatt quality and consistency standards.
• Assist with training, coaching, and developing culinary team members.
• Monitor food quality, portion control, and adherence to recipes and production standards.
• Support scheduling, payroll monitoring, and overtime management to meet labor goals.
• Ensure compliance with food safety, sanitation, and health department regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Assist with inventory control, product rotation, and minimizing food waste.
• Collaborate with kitchen leadership to ensure seamless execution of service during high-volume periods.
• Work across multiple kitchen stations and outlets as operational needs require.
• Address and resolve operational issues while maintaining a positive and professional work environment.
• Support daily kitchen operations and assume leadership responsibilities in the absence of the Sous Chef.
• Ensure timely preparation and delivery of food to meet and exceed guest expectations.
• Foster teamwork and effective communication between culinary and other hotel departments.
• Maintain high standards of guest service, professionalism, and attention to detail.

At Hyatt Regency Phoenix, colleagues are more than employees—they are valued members of our team. We offer competitive wages, career growth opportunities, training, and benefits in a supportive and welcoming environment. Other benefits and Perks:

• Enjoy free employee meals in our employee dining hall
• Discounted & Complimentary Hotel Room Nights
• Medical Dental and Vision Insurance (Full-time colleagues)
• Retirement savings plan
• Excellent training and professional development
• Opportunities to work around the world with Hyatt Hotels and Resorts
• Tuition/Wellness reimbursement, up to $1,000 a year!

Our Values: Respect | Integrity | Humility | Empathy | Creativity | Fun

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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Qualifications

Qualifications

• Basic understanding of food cost controls and inventory management.
• Strong leadership, organizational, and computer skills.
• Excellent verbal and written communication skills.
• Minimum of 2 years of culinary experience required.
• Culinary degree or equivalent hotel/resort culinary experience preferred.
• Ability to perform a full range of basic and intermediate cooking techniques.
• Demonstrates professionalism, productivity, and effectiveness in a fast-paced environment.
• Flexible and willing to train and work across multiple culinary stations and departments.
• Capable of successfully supporting various hot line stations and culinary operations as needed.
• Maintains a positive, professional attitude with colleagues and guests.
• Exhibits a high level of accountability, attention to detail, and pride in quality of work.
• Ability to lift, push, and pull moderate amounts of weight.
• Must be able to stand and work on feet for the duration of the shift.
• Available to work a flexible schedule, including weekends and holidays as business demands require.

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