Morning Culinary Supervisor — Lead High-Volume Kitchen

Hyatt Hotels Corporation; Dallas (TX); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Medical, Dental, Vision benefits after

Complimentary on-site parking

Free shift meal

401(k) with company match

Paid Vacation, Sick Time & Holidays

Hotel discounts worldwide

Personal development reimbursement

and much more

Job summary

Hyatt Regency DFW is seeking an AM Culinary Supervisor to lead daily kitchen operations at the Dallas/Fort Worth airport location. You will set the tone for quality, teamwork, and efficiency across restaurant outlets.

The role requires 2+ years of culinary experience, strong leadership, and a willingness to work weekends and holidays in a fast-paced hotel environment. Culinary degree or hotel experience is preferred.

Qualifications

• Two or more years of culinary experience in a high-volume kitchen.
• Basic cost-control knowledge and ability to manage productivity.
• Proficiency across multiple cooking methods and stations.
• Clear communication and confident leadership.
• Maintain calm, professional demeanor during peak periods.
• Ability to stand for long shifts and lift moderate weight.
• Culinary degree or hotel culinary experience preferred.

Responsibilities

• Oversee daily culinary operations for restaurant outlets.
• Ensure high-quality food production that exceeds guest expectations.
• Support and train cooks across stations.
• Lead the team in the absence of a Sous Chef.
• Maintain safety, sanitation, and teamwork standards.
• Contribute to cost-control and productivity goals.

Skills

Culinary experience

Leadership

Cost control knowledge

Team leadership

Food safety

Stamina

Communication

Education

Culinary degree or hotel culinary experience

Job description

Hyatt Regency DFW is seeking an AM Culinary Supervisor to lead daily kitchen operations at the Dallas/Fort Worth airport location. You will set the tone for quality, teamwork, and efficiency across restaurant outlets.

The role requires 2+ years of culinary experience, strong leadership, and a willingness to work weekends and holidays in a fast-paced hotel environment. Culinary degree or hotel experience is preferred.