Culinary Supervisor | Resort Kitchen Leader + MIT Path

The Crescent Hotels Group; Horseshoe Bay (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Subsidized housing

Golf access

Meal subsidies

Discounts at Crescent properties

Manager in Training (MIT) program

Job summary

The Crescent Hotels Group in Horseshoe Bay, Texas, seeks a Culinary Supervisor to lead daily kitchen operations, uphold high standards of gastronomic excellence, and enforce rigorous food safety protocols. This role blends advanced culinary skills with supervisory oversight to mentor junior staff and reinforce the "Texas Hill Country Hospitality" brand.

Responsibilities include directing line cooks, ensuring recipe adherence, optimizing production and coordinating with dining room staff to

Qualifications

• 1–3 years of progressive culinary experience in a high-volume, upscale resort or fine-dining environment.
• Must possess ServSafe Manager Certification and Texas Food Handlers Certificate.
• Ability to lift up to 50 lbs and stand for extended shifts in a hot kitchen.

Responsibilities

• Direct the line staff's daily activities and ensure prep lists meet service needs.
• Maintain food safety and quality per Executive Chef standards for flavor and presentation.
• Mentor Line Cooks and train staff on standards, techniques, and equipment safety.
• Coordinate with front-of-house to ensure seamless service and guest satisfaction.

Skills

Leadership

Team supervision

Food safety awareness

Communication

Knife skills

Education

High School Diploma

Associates

Bachelor's degree

Job description

The Crescent Hotels Group in Horseshoe Bay, Texas, seeks a Culinary Supervisor to lead daily kitchen operations, uphold high standards of gastronomic excellence, and enforce rigorous food safety protocols. This role blends advanced culinary skills with supervisory oversight to mentor junior staff and reinforce the "Texas Hill Country Hospitality" brand.

Responsibilities include directing line cooks, ensuring recipe adherence, optimizing production and coordinating with dining room staff to