Culinary Supervisor

The Crescent Hotels Group; Horseshoe Bay (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Subsidized housing

Golf access

Meal subsidies

Discounts at Crescent properties

Manager in Training (MIT) program

Job summary

The Crescent Hotels Group in Horseshoe Bay, Texas, seeks a Culinary Supervisor to lead daily kitchen operations, uphold high standards of gastronomic excellence, and enforce rigorous food safety protocols. This role blends advanced culinary skills with supervisory oversight to mentor junior staff and reinforce the "Texas Hill Country Hospitality" brand.

Responsibilities include directing line cooks, ensuring recipe adherence, optimizing production and coordinating with dining room staff to

Qualifications

• 1–3 years of progressive culinary experience in a high-volume, upscale resort or fine-dining environment.
• Must possess ServSafe Manager Certification and Texas Food Handlers Certificate.
• Ability to lift up to 50 lbs and stand for extended shifts in a hot kitchen.

Responsibilities

• Direct the line staff's daily activities and ensure prep lists meet service needs.
• Maintain food safety and quality per Executive Chef standards for flavor and presentation.
• Mentor Line Cooks and train staff on standards, techniques, and equipment safety.
• Coordinate with front-of-house to ensure seamless service and guest satisfaction.

Skills

Leadership

Team supervision

Food safety awareness

Communication

Knife skills

Education

High School Diploma

Associates

Bachelor's degree

Job description

Description

Position Summary

The Culinary Supervisor is a pivotal leadership role responsible for overseeing daily kitchen operations, ensuring the highest standards of gastronomic excellence, and maintaining rigorous food safety protocols. This role combines advanced technical culinary skills with supervisory oversight to mentor junior staff and uphold the "Texas Hill Country Hospitality" brand. The Supervisor ensures every dish meets established specifications for quality, taste, and presentation while optimizing kitchen efficiency.

Essential Functions & Responsibilities

Leadership & Operational Oversight

• Supervision: Direct the line staff's daily activities, ensuring prep lists are completed, and stations are ready for service.
• Quality Assurance: Monitor the production of all food items to ensure they meet the Executive Chef’s standards for flavor, temperature, and aesthetic presentation.
• Training & Development: Serve as a mentor to Line Cooks; assist in training new associates on property standards, station techniques, and equipment safety.
• Communication: Act as a liaison between the heart-of-house and front-of-house teams; coordinate with dining room staff to ensure seamless service and guest satisfaction.

Culinary Execution

• Technical Mastery: Expertly perform all methods of cookery, including sauté, grill, roast, braise, and wok work.
• Recipe Adherence: Execute and enforce strict adherence to standardized recipes and portion control to ensure consistency and cost management.
• Production Planning: Review Banquet Event Orders (BEOs) and daily specials to organize production schedules and minimize waste.
• Product Integrity: Inspect all raw and cooked ingredients; rotate stock using FIFO (First In, First Out) methods and notify leadership of any sub-standard product.

Sanitation, Safety & Maintenance

• Compliance: Maintain a pristine workstation and ensure all food storage areas (walk-ins/dry storage) meet Texas State Department of Health and ServSafe standards.
• Food Safety: Diligently maintain food temperature logs and ensure proper handling of all perishable goods.
• Equipment Care: Oversee the proper use and cleaning of commercial kitchen equipment; report maintenance needs immediately.

Perks of the Paradise Life

At Horseshoe Bay, we empower our leaders with a comprehensive rewards package designed to support their lifestyle and your future.

The "Resort Life" Benefits

• Live Where You Work: Subsidized associate housing and dedicated shuttle service available.
• Play Where You Work: Limited access to our world-class golf courses and resort amenities (occupancy-based).
• Dining & Travel: Weekly meal subsidies and significant discounts at over 100 Crescent Hotels & Resorts properties nationwide.
• Career Growth: Access to the Associate's specialized Manager in Training (MIT) program with scheduled performance reviews and merit-based raises.

Insurance & Financial Security

• Comprehensive Health: Premium Medical, Dental, and Vision insurance plans.
• Financial Future: 401k retirement plan with competitive employer matching.
• Total Protection: Coverage options for Short and Long-Term Disability, Critical Illness, and Accident insurance.
• Support: Access to the Associate Relief Fund for unexpected hardships.

Qualifications & Employment Standards

• Experience: 1–3 years of progressive culinary experience in a high-volume, upscale resort or fine-dining environment.
• Certification: Must possess a valid ServSafe Manager Certification and Texas Food Handlers Certificate.
• Technical Skills: Advanced knife skills and proficiency across all kitchen stations.
• Stamina: Ability to lift to 50 lbs and stand for extended shifts in a high-temperature environment.
• Flexibility: Availability to work nights, weekends, and holidays as business demands.

Education

• Bachelors (Preferred)
• Associates (Preferred)
• High School (Required)

Licenses and Certifications

• Preferred ServSafe Licsd Instructor
• Preferred ServSafe Food Mgr Cert

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Source: Crescent Hotels & Resorts