PM Culinary Supervisor - $22/Hour

Hyatt Regency; Houston (TX); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Complimentary hotel room nights

Discounted room rates for colleagues

Bereavement and jury duty pay

Paid vacation, sick and new childleave

Medical, dental and vision insurance

401K with employer match

Employee stock purchase plan

Complimentary employee meals

Direct deposit

Competitive wages

Job summary

Hyatt Regency Houston Downtown is seeking a PM Culinary Supervisor to oversee day-to-day culinary operations in the restaurant and lobby bar, supporting the Sous Chef and Executive Chef to ensure Hyatt brand standards.

This role offers growth in a high-volume setting with teamwork and opportunities to advance into senior culinary leadership; schedules include evenings, weekends, and holidays.

Qualifications

• Minimum of 2–3 years in a high-volume restaurant kitchen
• Experience in supervising or leading cooks
• Culinary degree or certification preferred but not required

Responsibilities

• Lead kitchen teams with energy to deliver top-quality, consistent food at every service.
• Inspire cooks and build a strong team culture with passion for food at the center.
• Collaborate with Sous Chef, Executive Sous Chef and Executive Chef on menu execution and continuous improvement.
• Support banquet production when needed but thrive in a restaurant-driven environment.
• Own quality, training, and service standards while preparing for the next Hyatt career step.

Skills

Supervisory experience

Culinary leadership

Education

Culinary degree or certification

Job description

Organization - Hyatt Regency Houston Downtown

Join us for this incredible opportunity to be part of our team as a PM Culinary Supervisor at Hyatt Regency Houston located in downtown. Not only will you be part of a rock-star team, but you will get to be part of a company that has been named one of the “100 Best Companies to Work For®" by Fortune and Great Place To Work. Hyatt has earned a spot on this prestigious list for 12 consecutive years, making it one of the longest-ranked hospitality brands.

Hyatt colleagues work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Hyatt has a very competitive benefit package for colleagues, which may include:

• Complimentary hotel room nights at Hyatt hotels world-wide
• Unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide
• Bereavement and jury duty pay
• Vacation, sick, and new child leave
• Medical, dental and vision Insurance, discounted prescriptions, life and disability insurance, flexible spending account,
• Retirement Savings Plan option (401K) with employer match
• Employee Stock Purchase Plan
• Complimentary employee meals
• Direct deposit
• Competitive wages

The Culinary Supervisor is responsible for overseeing the day-to-day culinary operations within the restaurant and lobby bar outlets. This role supports the Sous Chef, Executive Sous Chef and Executive Chef in ensuring quality, consistency, and execution of all menu items while maintaining Hyatt brand standards. The Culinary Supervisor provides leadership and direction to culinary colleagues while fostering a culture of teamwork, accountability, and continuous improvement.

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.

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).
• Flexibility to work varied schedule including evenings, weekends, and holidays.
• Hungry to learn, grow, and succeed.

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