Lead Line Cook - Culinary Supervisor (Luxury Hotel Kitchen)

Grand Hyatt; Dallas (TX); On-site; USD 42,000 - 57,000; Full time

Benefits offered by this job

Free room nights

Medical, Prescription, Dental and Vis

401K with company match

Paid Vacation

Tuition Reimbursement

Job summary

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.

Qualifications

• 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.

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.

Skills

Culinary leadership

Coaching/junior staff

Food safety

Knife skills

Strong communication

Flexibility schedule

Education

Culinary degree, apprenticeship, or formal culinary training

Food handler certification

Job description

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.