Culinary Supervisor

Organization

Hyatt Regency St. Louis at the Arch

Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds guests' needs in a timely manner. The candidate should have basic skills in department training and be capable of assuming department responsibilities in the absence of the Sous‑Chef. Skills and knowledge include culinary education, basic cost‑control understanding, basic communication, leadership skills, and computer skills.

May assist in monitoring payroll costs and overtime. Responsibilities include supervising hourly cooks. The position is for the 4:30 am to 11:30 am shift.

• Minimum 4‑6 years of professional kitchen experience, with at least 2‑3 years in a supervisory or lead cook role.
• Proven ability to supervise, train, and direct hourly kitchen staff during service and prep periods.
• Hands‑on experience running a station and expediting in a high‑volume environment.
• Demonstrated ability to enforce recipes, plating standards, and portion control.
• Working knowledge of labor management, prep planning, and daily production scheduling.
• Strong understanding of food safety and sanitation.
• Ability to open and close the kitchen, including line checks, temperature logs, and sanitation verification.
• Experience coaching performance, addressing minor disciplinary issues, and documenting incidents.
• Ability to work nights, weekends, holidays, and extended shifts as business requires.
• Physical ability to meet kitchen demands (standing long periods, lifting up to 50 lbs).

• Mid‑Senior level

• Full‑time

• Management and Manufacturing

• Hospitality