What are the responsibilities and job description for the Culinary Lead position at Hyatt Regency New Orleans?
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The Culinary Lead is responsible for overseeing daily kitchen operations, directing culinary colleagues during assigned shifts, and ensuring the consistent preparation and presentation of high-quality food across restaurant, banquet, convention, and catering operations. This position serves as a working leader within the kitchen, supporting culinary management by coordinating production, maintaining food quality standards, and ensuring efficient execution in a fast-paced, high-volume hospitality environment.
The Culinary Lead plays a critical role in training team members, maintaining food safety standards, and supporting the successful execution of large-scale events while delivering exceptional guest experiences.
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Essential Duties and Responsibilities
Kitchen Leadership
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
The Culinary Lead is responsible for overseeing daily kitchen operations, directing culinary colleagues during assigned shifts, and ensuring the consistent preparation and presentation of high-quality food across restaurant, banquet, convention, and catering operations. This position serves as a working leader within the kitchen, supporting culinary management by coordinating production, maintaining food quality standards, and ensuring efficient execution in a fast-paced, high-volume hospitality environment.
The Culinary Lead plays a critical role in training team members, maintaining food safety standards, and supporting the successful execution of large-scale events while delivering exceptional guest experiences.
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Essential Duties and Responsibilities
Kitchen Leadership
- Lead and support culinary colleagues during daily operations, ensuring production goals and service standards are met.
- Serve as a point of contact for kitchen staff in the absence of a Sous Chef or culinary manager.
- Assist with shift assignments, task delegation, and workflow coordination.
- Provide on-the-job training, coaching, and guidance to culinary team members.
- Promote a positive, professional, and teamwork-oriented work environment.
- Prepare and oversee the preparation of menu items according to established recipes, portion controls, and presentation standards.
- Ensure consistency, quality, and timeliness of food production across restaurant, banquet, and catering operations.
- Monitor food preparation techniques and cooking methods to maintain Hyatt quality standards.
- Verify that all food products meet appearance, taste, and temperature standards before service.
- Assist with production and execution for meetings, conventions, banquets, and special events.
- Coordinate prep activities to support high-volume food production requirements.
- Ensure banquet and event food is prepared accurately and delivered on schedule.
- Support off-premise catering events as needed.
- Maintain compliance with all food safety, sanitation, and HACCP standards.
- Ensure proper handling, storage, labeling, and rotation of food products.
- Conduct routine inspections of workstations, equipment, and storage areas.
- Promote a clean, organized, and safe working environment.
- Assist with inventory control, receiving, storage, and product rotation.
- Monitor product usage and minimize waste through effective planning and portion control.
- Communicate equipment, maintenance, and supply needs to culinary leadership.
- Assist with production planning and daily preparation schedules.
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