Culinary Supervisor: Lead Hotel Kitchen & Guest-Experience

Hyatt Hotels Corporation; Frisco (TX); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Complimentary meals

Free on-site parking

Hotel room nights discount

Medical, Dental, Vision Insurance

Flexible Spending Accounts

Retirement Savings Plan

Basic Life Insurance

Paid Time Off

Career growth opportunities

Job summary

Hyatt Regency Frisco-Dallas is seeking a Culinary Supervisor to support the daily operations of the kitchen, ensuring high-quality, consistent culinary experiences for guests. You will oversee food production and help maintain standards in a fast-paced environment.

The role includes stepping in for the Sous Chef when needed, aiding with training, and contributing to cost control, payroll, and overtime management.

Qualifications

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

Responsibilities

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

Skills

Strong communication and interpersonal

Emerging leadership capabilities

Basic computer systems

Education

Culinary education or equivalent hands-on experience

Tools

Basic computer systems

Job description

Hyatt Regency Frisco-Dallas is seeking a Culinary Supervisor to support the daily operations of the kitchen, ensuring high-quality, consistent culinary experiences for guests. You will oversee food production and help maintain standards in a fast-paced environment.

The role includes stepping in for the Sous Chef when needed, aiding with training, and contributing to cost control, payroll, and overtime management.