Lead Cook | Full Benefits Included

Grand Hyatt; Dallas (TX); Presencial; USD 42.000 - 57.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Free room nights

Medical, Prescription, Dental and Vis

401K with company match

Paid Vacation

Tuition Reimbursement

Descripción de la vacante

Grand Hyatt DFW is seeking an experienced Lead Line Cook – Culinary Supervisor to join our Culinary team inside Terminal D at Dallas Fort Worth International Airport. The hotel serves business and leisure travelers with a scratch kitchen focus, high-volume production, and multiple outlets including Grand Met Restaurant and Lounge.

The role requires hands-on leadership, culinary expertise, and the ability to train and guide staff during all service periods.

Formación

• Minimum of 3 years of professional culinary experience in a hotel, restaurant, banquet, or comparable food service operation.
• Previous experience as Lead Cook, Lead Line Cook, Chef de Partie, Senior Line Cook, or similar position strongly preferred.
• Experience providing direction, coaching, or training to other culinary colleagues.
• Experience working in a high-volume hotel, luxury hotel, upscale restaurant, convention hotel, or banquet operation preferred.
• Strong knowledge of cooking techniques, knife skills, food preparation, recipes, production planning, and kitchen safety.
• Demonstrated ability to maintain consistency, quality, and speed during high-volume service.
• Strong understanding of food safety, sanitation, proper food storage, labeling, rotation, and temperature control.
• Ability to read and execute recipes, production sheets, prep lists, and banquet event orders.
• Ability to prioritize tasks and effectively adjust production based on changing business levels.
• Strong communication and interpersonal skills with the ability to provide direction while working collaboratively with the culinary team.
• Ability to remain calm and make sound decisions during busy service periods.
• Culinary degree, apprenticeship, or formal culinary training preferred.

Responsabilidades

• Lead daily line operations and support culinary production to ensure timely, consistent, and high-quality food preparation.
• Work hands-on alongside cooks during breakfast, lunch, dinner, banquet production, in-room dining, and other assigned service periods.
• Set up and maintain assigned stations, including mise en place, equipment, ingredients, and production levels.
• Prepare and cook menu items according to recipes, production standards, portion guidelines, and plating expectations.
• Provide direction and daily guidance to cooks and culinary colleagues during assigned shifts.
• Serve as a culinary resource for colleagues by demonstrating proper cooking techniques, knife skills, sanitation practices, station organization, and recipe execution.
• Monitor food quality, taste, temperature, presentation, consistency, and timing throughout service.
• Communicate production needs, product shortages, equipment concerns, and operational issues to the appropriate culinary leader.

Conocimientos

Culinary leadership

Coaching/junior staff

Food safety

Knife skills

Strong communication

Flexibility schedule

Educación

Culinary degree, apprenticeship, or formal culinary training

Food handler certification

Descripción del empleo

Summary

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job - it's a career for people who care.

Organization- Grand Hyatt DFW

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job - it's a career for people who care.

Grand Hyatt DFW is seeking an experienced and motivated Lead Line Cook – Culinary Supervisor to join our Culinary team.

Located inside Terminal D at Dallas Fort Worth International Airport, Grand Hyatt DFW is a luxury, high-volume hotel serving business and leisure travelers, airline crews, groups, international guests, and corporate travelers. The property features approximately 297 guestrooms and more than 34,000 square feet of meeting and event space. The Culinary team supports Grand Met Restaurant, Grand Met Lounge, private dining, in-room dining, banquet operations, and other hotel food and beverage outlets. Grand Met features an inventive, internationally inspired menu with locally sourced ingredients, while the hotel describes its kitchen as a scratch kitchen.

Lead Line Cook – Culinary Supervisor

Lead Line Cook – Culinary Supervisor is a hands-on culinary leader responsible for supporting daily kitchen operations while providing direction, coaching, and training to culinary colleagues. This position is designed for an experienced cook who demonstrates strong culinary technique, sound judgment, consistency, and the leadership skills necessary to progress into a Culinary Supervisor role.

Awards & Recognition

• #3 in Customer Service across the Americas for all Hyatt brands
• TripAdvisor Travelers’ Choice Award 2025
• Texas’s Leading Airport Hotel 2025
• Fortune 100 Best Companies to Work For 2025
• PEOPLE Companies That Care 2025
• U.S. News Best Hotels 2025
• Equality 100 Award: Leader in LGBTQ+ Workplace Inclusion
• AAA Four Diamond Award

Key Responsibilities

• Lead daily line operations and support culinary production to ensure timely, consistent, and high-quality food preparation.
• Work hands-on alongside cooks during breakfast, lunch, dinner, banquet production, in-room dining, and other assigned service periods.
• Set up and maintain assigned stations, including mise en place, equipment, ingredients, and production levels.
• Prepare and cook menu items according to recipes, production standards, portion guidelines, and plating expectations.
• Provide direction and daily guidance to cooks and culinary colleagues during assigned shifts.
• Serve as a culinary resource for colleagues by demonstrating proper cooking techniques, knife skills, sanitation practices, station organization, and recipe execution.
• Monitor food quality, taste, temperature, presentation, consistency, and timing throughout service.
• Communicate production needs, product shortages, equipment concerns, and operational issues to the appropriate culinary leader.
• Review prep lists, production schedules, banquet event orders, and anticipated business levels to ensure proper preparation and staffing.
• Assist with coordinating daily production for Grand Met Restaurant, Grand Met Lounge, private dining, in-room dining, banquet operations, and other culinary outlets as assigned.
• Support high-volume banquet production, including plated meals, buffets, receptions, breaks, and special events.
• Ensure food is prepared and stored according to food safety, sanitation, labeling, dating, and rotation standards.
• Assist with training and onboarding new culinary colleagues.
• Coach colleagues on proper recipes, cooking techniques, equipment operation, sanitation, safety, and department procedures.
• Monitor station cleanliness and ensure kitchen areas, equipment, reach-ins, walk-ins, and prep areas remain organized and sanitary.
• Assist culinary leadership with inventory counts, receiving, product rotation, ordering needs, and waste reduction.
• Help maintain labor productivity and communicate staffing needs based on business levels.
• Support culinary leadership with daily checklists, production records, temperature logs, and other required documentation.
• Assist with opening and closing procedures and ensure assigned kitchen areas are properly secured and prepared for the next shift.
• Maintain a professional and positive working environment focused on teamwork, accountability, and guest satisfaction.
• Perform other culinary duties within the scope of the position as assigned by Culinary leadership.

We Offer Excellent Benefits:

• Free room nights, Discounted and Friends & Family Room Rates
• Medical, Prescription, Dental and Vision Insurance
• 401K with company match
• Paid Vacation, sick days, new child leave, and personal day
• Paid Family Bonding Time and Adoption Assistance
• Tuition Reimbursement
• Free colleague meals during shift
• Employee Stock Purchase Plan
• Discounts at various retailers- Apple, AT&T, Verizon, Headspace and many more

Why make a good choice when you can make a Timeless one by applying for your next career opportunity with a Hyatt Regency hotel? Hyatt Regency hotels provide superior services and elevated experiences. Looking for a Timeless beginning in your next career?

View our Virtual Reality Experience to spend a ‘day in the life’ of a hospitality professional at a full-service hotel.

Qualifications

• Minimum of 3 years of professional culinary experience in a hotel, restaurant, banquet, or comparable food service operation preferred.
• Previous experience as a Lead Cook, Lead Line Cook, Chef de Partie, Senior Line Cook, or similar position strongly preferred.
• Previous experience providing direction, coaching, or training to other culinary colleagues required.
• Experience working in a high-volume hotel, luxury hotel, upscale restaurant, convention hotel, or banquet operation preferred.
• Strong knowledge of cooking techniques, knife skills, food preparation, recipes, production planning, and kitchen safety.
• Demonstrated ability to maintain consistency, quality, and speed during high-volume service.
• Strong understanding of food safety, sanitation, proper food storage, labeling, rotation, and temperature control.
• Ability to read and execute recipes, production sheets, prep lists, and banquet event orders.
• Ability to prioritize tasks and effectively adjust production based on changing business levels.
• Strong communication and interpersonal skills with the ability to provide direction while working collaboratively with the culinary team.
• Ability to remain calm and make sound decisions during busy service periods.
• Food handler certification or ability to obtain required certification.
• Culinary degree, apprenticeship, or formal culinary training preferred.
• Must be able to work a flexible schedule, including mornings, evenings, weekends, holidays, and high-volume business periods.

Top of Form

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.