culinary supervisor

Hyatt

Summary
<br><br>
Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills. May assist in monitoring payroll costs & overtime. Responsibilities include the supervising of hourly cooks.
<br><br>
Why Hyatt Regency St. Louis?
<br><br>
<b>Benefits and perks include but are not limited to:</b><br>
Discounted & Complimentary hotel room nights
<br>Earned Wage Access and Daily Pay available!
<br>Floating Holiday available upon hire
<br>Enjoy complimentary meals in our colleague Cafe for every shift worked
<br>Medical, Dental, Vision Insurance – Full-Time colleagues can enroll after just 30 days!
<br>401K retirement savings plan and company match
<br>Up to $1,000 in educational assistance per year
<br>Opportunities to work and visit Hyatt Hotels and Resorts around the world
<br>View our Virtual Reality Experience to spend a ‘day in the life’ of a hospitality professional at a full-service hotel.
<br><br>
<b>Our Values:</b> Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing
<br><br>
As 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.
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<br>Qualifications
<br>A degree in culinary arts, hospitality management, or a related field is preferred. Some employers may also consider a bachelor's degree in food service management or business administration.
<br>Experience in a high-volume restaurant kitchen, with at least two years in a supervisory capacity, is often required.
<br>Strong leadership, communication, organizational abilities, and problem-solving skills are essential.
<br>A strong work ethic and ability to work under pressure in a fast-paced environment are important traits for a culinary supervisor.

CULINARY SUPERVISOR

HOTEL DAPHNE

<div><div><p>Summary</p><div><p><b>
The Opportunity:</b></p><p>
Hyspi seeks an enthusiastic <b>Kitchen Supervisor</b> to join team. In this role, perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Executive Chef. Follow direction of Executive Chef, Managing Chef and/or Sous Chefs in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, combi ovens, saut&eacute; station, frying, ovens, plancha, char broiler, griddle, smokers, slicers, food processors, batch freezers, mixers etc.</p><p>
You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences.</p><p></p><p><b><br>
Who We Are:</b></p><p>
Hypsi, the signature restaurant at the new Hotel Daphne, located in the heart of Houston Heights has opened its doors, and we&rsquo;re building a passionate, hospitality-driven team to bring it to life.</p><p><br>
Italian-inspired with a Houston spirit, Hypsi will launch with dinner service and expand into breakfast and lunch soon after. The menu will spotlight a robust pasta program and elegant yet approachable entr&eacute;es. A signature roaming mozzarella cart will serve hand-pulled cheeses with curated add-ons like pickled vegetables, aged vinegars, and cold-pressed olive oil.</p><p><b>
Responsibilities:</b></p><p>
The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.</p><p>
Delivers superior internal and external Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates.</p><ul><li> Ensure the quality of the food items and notify manager if a product does not meet specifications.</li><li> Ensure production of food in a timely manner.</li><li> Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards.</li><li> Control proper usage and rotation of food.</li><li> Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards.</li><li> Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests.</li><li> Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis.</li><li> Maintain a neat, clean and sanitary workstation and ensure overall kitchen cleanliness</li><li> Ensure outlined prep is completed in a timely manner for the next shift.</li><li> Assist other departments as requested.</li><li> Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload.</li><li> Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team.</li><li> Operate within established guidelines, policies, standards and constraints set forth by HSB Resort.</li><li> Perform other job duties as assigned</li><li> Adhere to all Property and Department standards including Safety Guidelines.</li><li> Attend all Property and Departmental Trainings and Meetings as instructed.</li><li> Wash, slice, peel, butcher various foods to prepare for cooking or serving.</li><li> Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.</li><li> Ensure work procedures, quality standards and menu specifications are adhered to.</li><li> In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with our member/guests.</li><li> Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors.</li><li> Be in constant communication with Lead Cook and Sous Chefs.</li><li> Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.</li><li> Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards</li></ul></div></div><div><p>
Qualifications</p><div><p><b>
Qualifications:</b></p><ul><li><p>
High school diploma or general education degree</p></li><li><p>
5-6 years related experience at high level restaurants and/or hotels</p></li><li><p>
Must be able to speak, read, write and understand the primary language(s) of the workplace</p></li><li><p>
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals</p></li><li><p>
Ability to speak effectively before groups of co-workers and sister property staff</p></li><li><p>
The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.</p></li><li><p>
Must adhere to all hotel/company loss prevention guidelines.</p></li></ul><p></p><p><b><br>
Benefits Include:</b></p><p>
Hotel Daphne is proud to be part of the Bunkhouse/Hyatt family, and our colleagues enjoy the following benefits:</p><ul><li>
Discounted and Friends &amp; Family Room Rates</li></ul><ul><li>
Free parking</li></ul><ul><li>
Generous Paid Time Off</li></ul><ul><li>
Discounts at various retailers &ndash;Apple, AT&amp;T, Verizon, Headspace and many more!</li></ul><p><b>
We welcome you:</b></p><p>
Research shows that individuals tend to apply to jobs only if they meet all the listed job qualifications. Unsure if you check every box, but feeling inspired to enhance your career? Apply. We&rsquo;d love to consider your unique experiences and how you could make Hyatt even better.</p><p></p><p><br>
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.</p></div></div></div><p></p>

AM CULINARY SUPERVISOR

Kalamazoo Public Schools

<div></div><div><div><div><div><div>1220 Howard St</div><div>
Kalamazoo, MI 49009</div><div><p>
</p></div></div></div><div></div><ul><div><p><b>
Full Time</b></p></div><div></div><div><p><b>
$18.84 per hour</b></p></div><div></div><div><p><b>
</b></p></div><div></div><div><p><b>
Posted 4/28/2026</b></p></div></ul></div><div></div><div><div><div><div><div>
Production Supervisor.</div></div></div><div></div><div><div><div><p><b><br>
Production Supervisor</b></p><p><b>
District Kitchen</b></p><p><b>
$18.84 per hour 12 Month Position</b></p><p><b>
6:00 am-2:00 pm(7.5 hours per day) 2 Positions</b></p><p></p><p><b><br>
Scope of Responsibilities</b></p><p>
We are looking for 2 people to join our team as Production Supervisors. The Production Supervisor</p><p>
employee has the overall responsibility of leading production in the district kitchen for the The</p><p>
National School Lunch program, The National School Breakfast Program, The Dinner Program, and</p><p>
Headstart. This position reports to the Culinary Specialist.</p><p></p><p><b><br>
Performance Responsibilities</b></p><p>
1. Implements a standardized menu by preparing food and supply orders in the proper quantities.</p><p>
2. Adheres to sanitation and safety practices, which comply with the State, County, and District</p><p>
requirements and codes, which includes, but are not limited to the receiving, storing, handling,</p><p>
preparing and serving of food products, and the general cleaning and sanitizing of the kitchen, food</p><p>
service equipment supplies and utensils.</p><p>
3. Assists with the planning of schedules and work assignments, as well as training, cross</p><p>
training and supervising the Food Service employees.</p><p>
4. Ensuring compliance of the National School Lunch, Breakfast and Dinner Programs by adhering to</p><p>
all U.S.D.A, Michigan Department of Education, District and Health Department rules and</p><p>
regulations.</p><p>
5. Communicates to the Culinary Specialists concerns regarding policies and/or procedures, as well</p><p>
as any personnel matters.</p><p>
6. Completes meal preparation using high level production pieces of equipment that requires</p><p>
specialized training such as the food pump, blast chiller, combi ovens, buffalo chopper, tilt</p><p>
skillet, steam kettle, Robo coupe and ala carte items.</p><p>
7. Ensures proper presentation, portion control, and maintenance/documentation of holding and</p><p>
serving temperatures.</p><p>
8. Adheres to prescribed safety procedures. This includes but may not be limited to checking work</p><p>
areas for safety hazards, removing safety hazards from work areas,</p><p>
reporting safety hazards to the Executive Chef, administering emergency first aid and completing accident reports.</p><p>
9. Completes the required Food Service Department reports and forms in a timely manner.</p><p>
10. Performs other responsibilities and duties assigned by the Culinary Specialist, Executive Chef,</p><p>
or the Director of Food Service.</p><p>
11. Perform other duties as assigned.</p><p></p><p><b><br>
Minimum Qualifications</b></p><p>
1. High school diploma, GED, or the accredited equivalency.</p><p>
2. Must have the ability to read, write, follow verbal and written instructions and perform a</p><p>
variety of mathematical functions. Computer knowledge is desirable.</p><p>
3. Must have strong knowledge of safety and sanitation, as it relates to food service operations.</p><p>
4. Must have a minimum of two years experience in the field of school food service. A food</p><p>
preparation background and supervisory experience is also desirable.</p><p>
5. Must complete the Food Service Sanitation and Safety classes within the 90 day period. Must also</p><p>
be certified as the &ldquo;Person in Charge&rdquo; (ServSafe) in accordance with health department codes.</p><p>
6. Must be able to work under pressure and tolerate standing(frequent),bending (occasional) and</p><p>
lifting fifty pounds, with or without ADA accommodation.</p><p>
7. Must have sufficient mobility to perform assigned tasks within the production and service time</p><p>
frames.</p><p>
8. Must display a reliable attendance and promptness pattern.</p><p>
9. Must be neat and clean. Must have high standards for personal hygiene.</p><p>
10. Must have the ability to interact with co-workers and management in a positive manner and have</p><p>
the ability to discuss and or resolve the problem.</p><p><b>
Visit our website www.kpsjobs.com</b></p><p><b>
Position will remain open until filled</b></p><p><b>
Kalamazoo Public Schools is an Equal Opportunity Employer</b></p></div></div></div></div></div></div><p></p>

Production Supervisor

RESORT LIFESTYLE COMMUNITIES

<div><div><div><b>Join Our Mission</b></div>
<div></div><div>At Resort Lifestyle Communities (RLC), serving seniors isn&rsquo;t just a job, it&rsquo;s a calling. When you join our team, you become part of a close-knit, servant-hearted community guided by our Core Values: <b>Respect, Honesty, Kindness &amp; Compassion, and Service Excellence.</b></div>
<div></div><div>Together, we work toward four essential goals that guide our success:
</div><ul><li><b>Happy Employees</b></li>
<li><b>Happy Residents</b></li>
<li><b>Full Occupancy</b></li>
<li><b>On-Budget Operations
</b></li></ul><div><b>About the Role</b></div>
<div>We are seeking a purpose-driven <b>Executive Chef </b>to join our<b> Independent Senior Living community</b>, where you&rsquo;ll lead a Culinary and Dining team dedicated to fresh, scratch-made meals and exceptional service. In this highly hands-on role, you will immerse yourself in the kitchen and dining room, stepping into any task needed from prep to planning, while also building genuine connections with the residents you serve.</div>
<div></div><div>As the Executive Chef, you will guide our <b>Signature Freedom Dining program,</b> a cornerstone of the Resort Lifestyle Communities experience. You&rsquo;ll create a luxury resort&ndash;style dining experience through delicious meals, flexible dining options, and beautifully presented plates. Your leadership ensures residents enjoy an elevated, worry-free dining experience every day, which is one of the top reasons they love calling our community home.</div>
<div></div><div><b>What We&rsquo;re Looking For</b></div>
<div></div><div>We&rsquo;re seeking a hands-on culinary leader who brings both skill and heart to their work. The ideal candidate will have the following qualifications:</div>
<ul><li><b>Must be at least 21 years of age.</b></li>
<li><b>Proven leadership experience</b> in culinary preparation, cooking, and supervising a team.</li>
<li><b>Flexibility: </b>Your primary schedule is Sunday&ndash;Thursday, plus additional evening, weekend, and holiday support.</li>
<li><b>Education:</b> High school diploma or GED required; culinary degree or related higher education preferred.</li>
<li><b>Technical skills</b>: Basic proficiency in Microsoft Excel and Outlook.</li>
<li><b>Professionalism:</b> Strong communication skills in English, a polished appearance, and a positive, service-minded attitude.</li>
<li><b>Resident-focused approach:</b> Ability to handle resident feedback and concerns, responding politely, calmly and professionally.
</li><li><b>Certifications: </b>ServSafe Manager certification (or ability to obtain within 90 days) and any required local food handler permits (within two weeks of hire).</li>
</ul><div><b>Key Responsibilities</b></div>
<ul><li><b>Oversee daily culinary operations,</b> ensuring high-quality, scratch-made meals with excellent presentation and proper temperatures.</li>
<li><b>Lead by example</b> in the kitchen while working hands-on, maintaining a clean, organized environment, and upholding all food safety, handling, sanitation, and hygiene standards.</li>
<li><b>Train, coach, and develop</b> the Culinary and Dining teams while partnering with the Dining Room Supervisor to deliver smooth, timely meal service.</li>
<li><b>Manage ordering, </b>receiving, inventory, vendor relationships, and daily invoice entry using company tools and standards.</li>
<li><b>Build strong relationships </b>with residents by gathering feedback, hosting monthly Chef chats, and adapting menus to their preferences.</li>
<li><b>Create and maintain weekly labor </b>schedules and ensure team compliance with all uniform and safety requirements.</li>
</ul>
<div></div><div><b>Benefits for Full-Time Employees</b></div>
<ul><li>Competitive compensation and benefits</li>
<li>Access your pay anytime</li>
<li>$341 benefit stipend per pay period to apply toward:
<ul><li>Health, Dental, Vision</li>
<li>Life Insurance</li>
<li>Short- &amp; Long-Term Disability</li>
<li>HSA, FSA, LSA</li>
<li>Accident &amp; Hospital Indemnity</li>
<li>Legal &amp; Identity Theft Protection</li>
</ul></li><li>Paid Time Off</li>
<li>401(k) with employer match</li>
</ul><div><b>Why RLC?</b></div>
<ul><li>Fast-growing, family-owned company with 60+ communities nationwide</li>
<li>Supportive leadership in a beautiful, resort-style environment</li>
<li>A purpose-driven role where you make a difference every day</li>
</ul><div><b>Ready to Lead with Heart?</b></div>
<div></div><div>Bring your servant heart to a place that feels like family. <b>Apply today</b> and our Talent Acquisition Team will follow up soon!</div>
</div>
<div><br>
<b>EOE/ADA</b></div>
<div>#LI-CZ1</div>
<div>#urgent</div></div>

Executive Chef

Celebrity Cruises

<div>
 <p>
  <strong>
   KEY RESPONSIBILITIES
  </strong>
 </p>
 <ul>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Must have excellent food knowledge and a full understanding of culinary terms.
  </li>
  <li>
   Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  </li>
  <li>
   Must be proficient in completing tasks, work efficiently and productively.
  </li>
  <li>
   Must be able to work in any section of a kitchen.
  </li>
  <li>
   Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  </li>
  <li>
   Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  </li>
  <li>
   Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  </li>
  <li>
   Control production levels and recommend ideas for improvements and better cost controlling.
  </li>
  <li>
   Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  </li>
  <li>
   Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  </li>
  <li>
   Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.
  </li>
  <li>
   Ensures that the HACCP program is carried out correctly.
  </li>
  <li>
   Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
  </li>
  <li>
   Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   QUALIFICATIONS AND EDUCATION
  </strong>
 </p>
 <ul>
  <li>
   A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Chef Tournant

<div>
 <p>
  <strong>
   Key Responsibilities:
  </strong>
 </p>
 <ul>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Must have excellent food knowledge and a full understanding of culinary terms.
  </li>
  <li>
   Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  </li>
  <li>
   Must be proficient in completing tasks, work efficiently and productively.
  </li>
  <li>
   Must be able to work in any section of a kitchen.
  </li>
  <li>
   Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  </li>
  <li>
   Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  </li>
  <li>
   Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  </li>
  <li>
   Control production levels and recommend ideas for improvements and better cost controlling.
  </li>
  <li>
   Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  </li>
  <li>
   Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  </li>
  <li>
   Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
  </li>
  <li>
   Ensures that the HACCP program is carried out correctly.
  </li>
  <li>
   Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
  </li>
  <li>
   Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   <u>
    Qualifications and Skills
   </u>
  </strong>
 </p>
 <ul>
  <li>
   A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Chef De Partie

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10000 culinary supervisor jobs Near Me

CULINARY SUPERVISOR

AM CULINARY SUPERVISOR

Production Supervisor

Executive Chef

Chef Tournant

Chef De Partie

Chef De Partie