Culinary Supervisor

About us

Hyatt Regency Coconut Point Resort & Spa is a 462 room property located between Fort Myers and Naples, overlooking Estero Bay. The resort features extensive meeting space, multiple dining options, an 18 hole championship golf course, a semi private island and beach, and a 3 acre pool complex with a lazy river and waterslides. Guests enjoy four pools, private cabanas, a 24 hour StayFit™ Gym, and the relaxing Stillwater Spa. Position Summary At Hyatt, we believe in caring for people so they can be their best. The Culinary Supervisor plays a key role in supporting culinary leadership by overseeing daily kitchen operations and ensuring exceptional quality, consistency, and presentation of all food offerings. This position supervises hourly culinary colleagues, fosters a positive and inclusive work environment, and assists in maintaining operational excellence while delivering memorable guest experiences. Essential Functions

• Supervise and direct daily kitchen operations, ensuring quality, consistency, and timely execution of all menu items.
• Lead, coach, train, and develop culinary colleagues to support operational success and career growth.
• Monitor food preparation, presentation, portion control, and recipe adherence to ensure brand standards are met.
• Maintain compliance with all company policies, food safety standards, sanitation requirements, and health department regulations.
• Assist with ordering, receiving, inventory management, product storage, and waste reduction initiatives.
• Support labor management efforts, including monitoring payroll costs and overtime.
• Ensure kitchen work areas, equipment, and storage spaces are maintained in a clean, organized, and safe manner.
• Collaborate with Restaurant, Banquet, Stewarding, and Food & Beverage teams to ensure seamless service execution and guest satisfaction.

**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.

Qualifications

• Minimum 3-4 years of progressive culinary experience in a hotel, resort, restaurant, or high-volume food service environment.
• Previous supervisory or leadership experience preferred.
• Culinary degree or formal culinary training preferred.
• Strong knowledge of food preparation techniques, sanitation practices, and kitchen operations.
• Excellent communication, leadership, organization, and problem-solving skills.
• Basic computer proficiency and familiarity with culinary inventory and labor management systems preferred.
• Food Handler and/or Food Manager Certification preferred or required based on local regulations.

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.