Culinary Supervisor

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences.

The Culinary Supervisor will need a keen understanding of a kitchen operation within the hotel. This position is responsible for producing a consistent quality product, which meets and exceeds the guests' needs in a timely manner. This person has talented skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include, but not limited to, culinary education, necessary cost control understanding, proficient communication, leadership skills, and computer skills.

The supervisor may assist in monitoring payroll costs & overtime. Responsibilities include the supervising of hourly cooks.

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment; if you are ready for this challenge, then we are ready for you.

The hourly rate for this position is $21.00. This position is also eligible to earn overtime.

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

• Lead banquet and catering kitchen operations, ensuring quality food production, timely execution, and successful event delivery.
• Supervise and support culinary staff through hands-on leadership, coaching, training, and shift direction.
• Maintain food quality, presentation, sanitation, safety, and compliance with company and health standards.
• Collaborate with Banquets, Event Services, Stewarding, and Food & Beverage teams to ensure seamless event execution and guest satisfaction.
• Support ordering, inventory management, cost control, product availability, and waste reduction efforts.
• Communicate effectively regarding event needs, dietary accommodations, operational changes, and service challenges.
• Bring 3+ years of banquet, catering, hotel, or high-volume culinary experience with strong leadership, organization, communication, and problem-solving skills.