PM Culinary Supervisor: Lead High-Volume Kitchen & Grow

Hyatt Taleo; Houston (TX); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Complimentary hotel room nights

Discounted room rates for colleagues

Bereavement and jury duty pay

Vacation, sick, and new child leave

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 outlets. You will support the leadership team to ensure Hyatt standards, with a focus on quality and teamwork.

The role requires flexibility for varied scheduling, including evenings, weekends, and holidays, in a fast-paced hotel setting. Eligibility includes a culinary degree or certification preferred, 2–3 years in a high-volume kitchen, and supervisory

Qualifications

• A culinary leader in the making with supervisory potential.
• Experience in fast-paced or high-volume kitchen environments.
• Strong focus on quality, portion control, and hospitality standards.

Responsibilities

• Lead kitchen teams with energy and focus, ensuring top-quality, consistent food at every service.
• Inspire cooks and build a strong team culture centered on food passion.
• Collaborate with Sous Chef and Executive Chef on menu execution and continuous improvement.
• Support banquet production when needed while thriving in a restaurant-driven environment.

Skills

Leadership

Team management

Culinary execution

High-volume service

Guest service

Education

Culinary degree/certification

Job description

Hyatt Regency Houston Downtown is seeking a PM Culinary Supervisor to oversee day-to-day culinary operations in the restaurant and lobby bar outlets. You will support the leadership team to ensure Hyatt standards, with a focus on quality and teamwork.

The role requires flexibility for varied scheduling, including evenings, weekends, and holidays, in a fast-paced hotel setting. Eligibility includes a culinary degree or certification preferred, 2–3 years in a high-volume kitchen, and supervisory