AM Culinary Supervisor: Lead High-Volume Kitchen & Growth

Hyatt Regency

Fort Worth (TX)

On-site

USD 52,000 - 68,000

Full time

44 hours ago
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Benefits offered by this job

Medical, Dental, Vision after 30 days
Complimentary on-site parking
Free shift meal
401(k) with company match
Paid Vacation, Sick Time & Holidays
Hotel discounts worldwide
Personal development reimbursement

Job summary

Hyatt Regency DFW Airport is seeking a hands-on AM Culinary Supervisor to lead daily kitchen operations in our fast-paced restaurant venues. You will set the tone for quality, teamwork, and consistency, and oversee food production across outlets while maintaining safety and sanitation standards.

The ideal candidate has 2+ years of culinary experience, basic cost-control knowledge, and strong communication skills to train cooks and lead the team, including stepping in for the Sous Chef during

Qualifications

  • 2+ years of culinary experience.
  • Basic cost-control knowledge.
  • Skilled across a variety of cooking methods and stations.

Responsibilities

  • Oversee daily culinary operations for restaurant outlets
  • Ensure consistent, high-quality food production that exceeds guest expectations
  • Support and train cooks across multiple stations
  • Lead the team in the absence of a Sous Chef
  • Maintain high standards for safety, sanitation, teamwork, and efficiency
  • Contribute to cost-control efforts and productivity goals

Skills

Culinary experience
Team leadership
Communication

Education

Culinary degree or hotel culinary experience

Job description

Hyatt Regency DFW Airport is seeking a hands-on AM Culinary Supervisor to lead daily kitchen operations in our fast-paced restaurant venues. You will set the tone for quality, teamwork, and consistency, and oversee food production across outlets while maintaining safety and sanitation standards.

The ideal candidate has 2+ years of culinary experience, basic cost-control knowledge, and strong communication skills to train cooks and lead the team, including stepping in for the Sous Chef during

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