Culinary Supervisor

Coury Hospitality•Palo Alto, CA

About The Position

Coury Hospitality is hiring a hands-on Culinary Supervisor to support the dual-branded campus of Hotel Citrine Palo Alto, a Tribute Portfolio Hotel, and AC Hotel Palo Alto. The position oversees culinary operations serving Wild Onion Bistro & Bar, banquet and catering functions, special events, and daily kitchen needs. The supervisor works alongside the culinary team to maintain quality food preparation and presentation, support operational priorities, and help create memorable guest experiences.

Requirements

Strong culinary knowledge and experience in restaurant, hotel, banquet, or high-volume kitchen environments.
Excellent leadership, communication, and team development skills.
Strong understanding of food safety, sanitation, and health department regulations.
Ability to lead effectively while remaining hands-on during busy service periods.
Strong organizational skills and attention to detail.
Ability to work efficiently in a fast-paced environment while maintaining quality standards.
Food Handler Certification required or ability to obtain.
Flexible availability, including mornings, evenings, weekends, and holidays.
Passion for hospitality, culinary excellence, and creating exceptional guest experiences.

Nice To Haves

Previous culinary leadership experience, such as Kitchen Supervisor, Lead Cook, Sous Chef, or similar.

Responsibilities

Supervise daily kitchen operations to ensure high-quality food preparation, presentation, consistency, and execution.
Work alongside cooks and culinary team members during service periods and lead by example.
Support the Executive Chef and culinary leadership team with daily production, staffing, and operational priorities.
Train, coach, and mentor culinary team members on recipes, cooking techniques, food safety, and quality standards.
Monitor food preparation for compliance with recipes, portion controls, and presentation specifications.
Ensure food handling, storage, labeling, rotation, temperature controls, and sanitation procedures are followed.
Support banquet, catering, restaurant, and special event culinary operations as business needs require.
Assist with inventory management, product receiving, and waste reduction initiatives.
Maintain cleanliness, organization, and safety throughout kitchen and storage areas.
Identify operational opportunities and implement solutions to improve efficiency, quality, and guest satisfaction.
Foster a positive, collaborative culture centered on accountability, teamwork, and continuous improvement.