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Culinary Supervisor

Job in The Woodlands, Montgomery County, Texas, USA
Listing for: Hyatt Centric
Full Time position
Listed on 2026-01-12
Job specializations:
  • Restaurant/Food Service
    Catering, Hotel Kitchen, Food & Beverage, Cook & Chef
Salary/Wage Range or Industry Benchmark: 60000 - 80000 USD Yearly USD 60000.00 80000.00 YEAR
Job Description & How to Apply Below
Position: Culinary Supervisor - Full-Time

Culinary Supervisor - Full-Time

Location:

Hyatt Centric – The Woodlands, The Woodlands, TX

Summary

Join us for this incredible opportunity to be part of our team as a Culinary Supervisor at Hyatt Centric – The Woodlands, a hidden gem located on Market Street. Not only will you be part of a rock‑star team, but you’ll also be working at a hotel that earned a spot on Fortune’s 100 Best Companies to Work For in 2024!

Responsibilities
  • Lead our kitchen team 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 Chef De Cuisine 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.
Benefits
  • Complimentary hotel room nights at Hyatt hotels worldwide
  • Unlimited colleague and friends & family discounted room rates at Hyatt hotels worldwide
  • 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 (401(k)) with employer match
  • Employee Stock Purchase Plan
  • Complimentary employee meals
  • Direct deposit
  • Competitive wages
Qualifications
  • A culinary leader in the making – someone ready to grow into their next role.
  • Passionate about food, flavor, and execution.
  • 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).
  • Flexible schedule (AM/PM, weekends, 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.

Seniority level
  • Mid‑Senior level
Employment type
  • Full‑time
Job function
  • Management & Manufacturing
Industries
  • Hospitality
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