Breakfast Kitchen Lead — Elevate Guest Experience

Exchange Hotels Management; Fort Worth (TX); On-site; USD 52,000 - 75,000; Full time

Job summary

Hyatt Place Fort Worth Historic Stockyards is seeking a Hotel Culinary Lead to manage daily back- of- house food and beverage operations, ensure culinary consistency, and drive five-star guest satisfaction. You will oversee breakfast service, inventory, and line leadership while upholding Hyatt Place standards.

The role emphasizes a welcoming breakfast experience, staff training, and cross-department collaboration with FOH and catering teams to meet guests' dietary needs and preferences.

Qualifications

• Flexible availability, including early mornings, weekends and holidays.
• Friendly, professional demeanor with strong guest service skills.
• Ability to multitask and work efficiently in a fast-paced environment.
• Strong communication skills and a team-oriented mindset.
• Commitment to providing a positive guest experience.
• Current TABC certification.
• Alignment with Hyatt Place core values.

Responsibilities

• Lead the culinary line, delegate tasks, and ensure timely food preparation and presentation.
• Inspect dishes for quality, portions, and aesthetic standards.
• Monitor stock levels, rotate inventory, and assist with ordering to minimize waste.
• Enforce ServSafe and HACCP guidelines; maintain clean workstations and safety checks.
• Train line cooks and prep staff on food safety and culinary techniques.
• Support breakfast operations and guest seating flow, ensuring a welcoming breakfast experience.

Skills

Team leadership

Guest service

Multitasking

Communication

Flexibility

TABC certified

Job description

Hyatt Place Fort Worth Historic Stockyards is seeking a Hotel Culinary Lead to manage daily back- of- house food and beverage operations, ensure culinary consistency, and drive five-star guest satisfaction. You will oversee breakfast service, inventory, and line leadership while upholding Hyatt Place standards.

The role emphasizes a welcoming breakfast experience, staff training, and cross-department collaboration with FOH and catering teams to meet guests' dietary needs and preferences.