Culinary Supervisor (AM Shift) — Lead Kitchen Team

Hyatt Regency; Dallas (TX); In loco; USD 42.000 - 58.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical, Dental, Vision benefits after

Complimentary covered on-site parking

Free shift meal

401(k) with company match

Paid Vacation, Sick Time & Holidays

Hotel discounts worldwide

Personal development reimbursement

Descrizione del lavoro

Hyatt Regency DFW Airport is seeking a Culinary Supervisor (AM Shift) to lead daily kitchen operations and uphold exceptional guest dining experiences at our terminal-area restaurant outlets. You will manage quality, station coverage, and team coordination in a fast-paced environment.

The role requires 2+ years of culinary experience, basic cost-control knowledge, and strong leadership. Weekend and holiday availability is required to support a full-time schedule in a premier hospitality setting.

Competenze

• You should have 2+ years of culinary experience.
• Basic cost-control knowledge is required.
• Able to lead and train cooks across multiple stations.
• Strong communication and leadership skills are essential.
• Willingness to work weekends and holidays; capable of standing for long shifts.

Mansioni

• Oversee daily culinary operations for restaurant outlets.
• Ensure high-quality food production that meets 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.

Conoscenze

Culinary experience

Cost control

Leadership

Food safety

Communication

Formazione

Culinary degree or hotel culinary experience

Descrizione del lavoro

Hyatt Regency DFW Airport is seeking a Culinary Supervisor (AM Shift) to lead daily kitchen operations and uphold exceptional guest dining experiences at our terminal-area restaurant outlets. You will manage quality, station coverage, and team coordination in a fast-paced environment.

The role requires 2+ years of culinary experience, basic cost-control knowledge, and strong leadership. Weekend and holiday availability is required to support a full-time schedule in a premier hospitality setting.