Culinary Supervisor: Lead Kitchen & Training

Hyatt Hotels Corporation; Dallas (TX); Hybrid; USD 42,000 - 64,000; Full time

Benefits offered by this job

Complimentary meals

Free on-site parking

Discounted hotel rooms

Medical, Dental, Vision Insurance

Flexible Spending Accounts

Retirement Savings Plan

Paid Time Off

Career growth opportunities

Job summary

Hyatt Regency Frisco–Dallas is seeking a Culinary Supervisor to support daily kitchen operations, oversee food production, and help train the culinary team. The role requires collaborative leadership, strong teamwork, and a dedication to consistent, high-quality guest experiences.

Ideal candidates will have 2–3 years of culinary experience in hotel or high-volume settings, basic cost control knowledge, and open weekend/holiday availability.

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.

Responsibilities

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

Skills

Strong communication

Interpersonal skills

Leadership potential

Open availability

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 daily kitchen operations, oversee food production, and help train the culinary team. The role requires collaborative leadership, strong teamwork, and a dedication to consistent, high-quality guest experiences.

Ideal candidates will have 2–3 years of culinary experience in hotel or high-volume settings, basic cost control knowledge, and open weekend/holiday availability.