Culinary Supervisor: Hotel Kitchen Lead & Trainer

Hyatt Regency; Frisco (TX); Sur place; USD 48 000 - 70 000; Plein temps

Avantages offerts par ce poste

Complimentary meals

Free on-site parking

Discounted hotel room nights

Medical, Dental, and Vision Insurance

Flexible Spending Accounts

Retirement Savings Plan

Basic Life Insurance

Paid Time Off

Résumé du poste

Hyatt Regency Frisco–Dallas is seeking a Culinary Supervisor to oversee daily kitchen operations and ensure high-quality, consistent culinary experiences for guests. You will lead food production, train staff, and step in for the Sous Chef as needed.

The role emphasizes strong teamwork, organization, and a commitment to excellence, with responsibilities including cost control support and adherence to standards in a high-volume hotel environment.

Qualifications

• Culinary education or equivalent hands-on experience.
• Basic knowledge of cost control and kitchen operations.
• Strong communication and interpersonal skills.
• Emerging leadership capabilities.
• Proficiency with basic computer systems.
• Must have open availability, including weekends and holidays.
• Minimum 2-3 years of culinary experience in a hotel, restaurant, banquet, or high-volume food service environment.

Responsabilités

• Prepare and oversee food production to meet guest expectations in a timely and efficient manner.
• Lead in the absence of the Sous Chef.
• Support training and development within the culinary team.
• Assist with basic cost control practices, monitoring payroll and overtime, and maintaining operational standards.

Connaissances

Strong communication

Interpersonal skills

Emerging leadership

Open availability weekends/holidays

Formation

Culinary education or equivalent hands-on experience

Outils

Basic computer systems

Description du poste

Hyatt Regency Frisco–Dallas is seeking a Culinary Supervisor to oversee daily kitchen operations and ensure high-quality, consistent culinary experiences for guests. You will lead food production, train staff, and step in for the Sous Chef as needed.

The role emphasizes strong teamwork, organization, and a commitment to excellence, with responsibilities including cost control support and adherence to standards in a high-volume hotel environment.