COTALAND Culinary Supervisor

CIRCUIT OF THE AMERICAS LLC•Austin, TX

3h•Onsite

About The Position

Circuit of The Americas (COTA) is a 365-entertainment destination for world-class events located in Austin, TX. The sports and entertainment portfolio at COTA is unmatched in the country with Formula 1 US Grand Prix, NASCAR and MotoGP attracting global fans during championship races on the famed Circuit and Live Nation producing over 30 headline concerts every year at the Germania Insurance Amphitheater. COTALAND is an amusement park with over 30 attractions and experiences, including first-of-their-kind roller coasters. We are seeking a motivated and experienced Culinary Supervisor to join our food & beverage team at COTALAND. This position plays a key leadership role in overseeing daily kitchen operations, supporting culinary execution, and ensuring an exceptional guest experience across multiple food outlets within a theme park environment. The Culinary Supervisor is responsible for leading kitchen staff, maintaining food quality and safety standards, and ensuring efficient service during high-volume operations, peak park hours, and large-scale events.

Requirements

Strong knowledge of cooking techniques, food preparation methods, and kitchen operations.
Advanced understanding of food safety, sanitation standards, and health regulations.
Knowledge of kitchen equipment operation including grills, fryers, ovens, and high-volume production tools.
Ability to manage and execute recipes, portion control, and food presentation standards consistently.
Strong leadership and team management skills in a fast-paced environment.
Ability to multitask and make quick decisions during peak service periods.
Excellent communication skills to effectively lead teams and coordinate across departments.
Ability to train and mentor kitchen staff on processes, standards, and expectations.
Strong attention to detail to ensure quality, consistency, and guest satisfaction.
Ability to adapt to changing menus, operating conditions, and event-driven demand.
Understanding of large-scale, high-volume food operations such as theme parks, stadiums, or event venues.
Must be at least 18 years of age or older.
Previous experience as a cook or kitchen lead in a high-volume food service environment.
Prior supervisory or leadership experience in a culinary setting preferred.
Valid food handler certification (or ability to obtain).
Strong knowledge of food safety, kitchen operations, and production systems.
Ability to work nights, weekends, holidays, and large-scale events.
Strong organizational and time-management skills.
Ability to maintain professionalism and composure under pressure.

Nice To Haves

Prior supervisory or leadership experience in a culinary setting

Responsibilities

Supervise and support kitchen team members during daily operations and high-volume service periods.
Oversee food preparation and cooking to ensure consistency, quality, and adherence to recipes and standards.
Act as a working supervisor by actively participating in cooking, prep, and service as needed.
Ensure all food safety, sanitation, and health department standards are strictly followed.
Monitor inventory levels, assist with ordering, and communicate supply needs to management.
Lead by example in maintaining a clean, organized, and efficient kitchen environment.
Coordinate with management to execute service plans for events, peak attendance days, and multi-outlet operations.
Ensure proper staffing levels, break schedules, and workflow efficiency across assigned locations.
Train, coach, and develop cooks and kitchen staff to maintain performance standards.
Address and resolve operational issues in real time to maintain service flow and guest satisfaction.
Maintain strong communication with front-of-house teams to ensure smooth service execution.
Assist with opening, closing, restocking, and operational readiness of all culinary areas.
Promote a positive, team-oriented environment while reinforcing accountability and standards.