Culinary Supervisor: Lead High‑Volume Kitchen Excellence

Hyatt Regency; Fort Worth (TX); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

On-site parking

Free shift meal

401(k) with company match

Paid time off

Hotel discounts

Professional development

Job summary

Hyatt Regency DFW Airport is seeking an AM Culinary Supervisor to lead hands-on operations in our restaurant kitchens, setting the tone for quality, teamwork, and consistency.

You will oversee daily culinary operations, train cooks, and step in for the Sous Chef while maintaining safety, sanitation, and efficiency standards. This full-time role requires flexibility, including weekends and holidays, and offers growth within a global hospitality brand.

Qualifications

• 2+ years of culinary experience.
• Basic cost-control knowledge.
• Skilled across a variety of cooking methods and stations.
• Clear communication and confident leadership.
• Calm, professional, and positive under high-volume periods.
• Stamina to stand for full shifts and lift moderate weight.
• Passion for food, teamwork, and delivering an exceptional guest experience.
• Culinary degree or hotel culinary experience preferred.

Responsibilities

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

Cost control

Cooking methods

Leadership

Communication

Stamina

Teamwork

Education

Culinary degree or hotel culinary experience preferred

Job description

Hyatt Regency DFW Airport is seeking an AM Culinary Supervisor to lead hands-on operations in our restaurant kitchens, setting the tone for quality, teamwork, and consistency.

You will oversee daily culinary operations, train cooks, and step in for the Sous Chef while maintaining safety, sanitation, and efficiency standards. This full-time role requires flexibility, including weekends and holidays, and offers growth within a global hospitality brand.