Culinary Supervisor: Lead Kitchens & Menu Excellence

Hyatt Hotels Corporation; Houston, Northern (TX, KY); Hybrid; USD 52,000 - 66,000; Full time

Benefits offered by this job

Complimentary hotel room nights at HYs

Discounted room rates for family and I

Bereavement and jury duty pay

Vacation, sick, and new child leave

Medical, dental and vision Insurance,

401K with employer match

Employee Stock Purchase Plan

Complimentary employee meals

Competitive wages

Job summary

Hyatt Regency Houston is hiring a PM Culinary Supervisor to oversee day-to-day kitchen operations in the restaurant and lobby bar outlets. You will support the Sous Chef and Executives to ensure quality and consistency, mentoring culinary colleagues and driving Hyatt standards.

The role emphasizes leadership, training, and a collaborative culture, with flexibility to work evenings, weekends, and holidays in a high-volume setting.

Qualifications

• A culinary leader in the making – someone ready to grow into Sous Chef.
• Passionate about food, flavor, and execution.
• A minimum of 2 - 3 years in a high-volume restaurant kitchen preferred.
• Previous supervisory or lead cook experience (preferred).
• Culinary degree or certification (preferred but not required).

Responsibilities

• Lead our kitchen team(s) with energy and focus, ensuring top-quality, consistent food at every service.
• Inspire cooks and build a strong team culture where passion for food is at the center.
• Partner with Sous Chef, Executive Sous Chef and Executive Chef on menu execution, new dish testing, and continuous improvement.
• Support banquet production when needed but thrive in the restaurant-driven environment.
• Take ownership of quality, training, and service standards, while preparing yourself for the next step in your Hyatt career.

Skills

Culinary leadership

Team leadership

Menu execution

Training & development

Food quality

Education

Culinary degree or certification

Job description

Hyatt Regency Houston is hiring a PM Culinary Supervisor to oversee day-to-day kitchen operations in the restaurant and lobby bar outlets. You will support the Sous Chef and Executives to ensure quality and consistency, mentoring culinary colleagues and driving Hyatt standards.

The role emphasizes leadership, training, and a collaborative culture, with flexibility to work evenings, weekends, and holidays in a high-volume setting.