Culinary Supervisor - Lead Kitchen Team (Flexible Schedule)

Hyatt Hotels Corporation; Encinitas, Northern (CA, KY); Hybrid; USD 52,000 - 62,000; Full time

Benefits offered by this job

Sign-on bonus $500 after 90 days

Job summary

Hotel Saint Augustine, Bunkhouse Hotels in Houston, TX is seeking a Culinary Supervisor to lead kitchen operations under the Executive Chef, upholding high standards of food quality and presentation while maintaining a flexible schedule.

Responsibilities include supervising daily operations, assisting in food preparation, mentoring junior staff, collaborating on menu development, managing inventory, and monitoring payroll costs. A $500 sign-on bonus is offered after successful probation.

Qualifications

• Experience in a supervisory culinary role is preferred.
• Understanding of culinary education, cost control, communication, and computer skills.
• Strong cooking techniques, food safety, and kitchen management knowledge.
• Ability to thrive in a fast-paced environment and manage multiple tasks.

Responsibilities

• Supervise daily kitchen operations, ensuring food quality, safety, and presentation align with standards.
• Assist in food preparation and ensure consistency across dishes.
• Collaborate with chefs and staff to prioritise tasks and maintain clear communication.
• Perform inspections for health and safety compliance in kitchen areas and with food items.
• Mentor and train junior team members in culinary standards.
• Contribute to menu changes and new recipe development in line with guest preferences.
• Help manage inventory, storage, portions, and waste reduction.
• Monitor payroll costs and overtime for efficient staffing.
• Oversee hourly cooks and ensure they meet required standards.

Skills

Leadership

Communication

Culinary skills

Food safety

Cost control

Computer skills

Education

Culinary degree or equivalent experience

Job description

Hotel Saint Augustine, Bunkhouse Hotels in Houston, TX is seeking a Culinary Supervisor to lead kitchen operations under the Executive Chef, upholding high standards of food quality and presentation while maintaining a flexible schedule.

Responsibilities include supervising daily operations, assisting in food preparation, mentoring junior staff, collaborating on menu development, managing inventory, and monitoring payroll costs. A $500 sign-on bonus is offered after successful probation.