Top 160 Culinary supervisor Jobs in Frisco, Tx

Executive Chef
Marriott International, Inc —Irving, TX
- $101,000 - $129,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
9d
Specialty Chef
Marriott International, Inc —Irving, TX
- $77,000 - $102,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
- On-the-job training
Executive Chef Partner
Bulla Gastrobar —Plano, TX
- $90,000 - $95,000 a year
- Weekends as needed
- Background check
- Sales
- 5 years
- Disability insurance
- Health insurance
Quick Apply
Lead Cook 4, AM Line | Full Time
Hyatt Regency Frisco-Dallas —Frisco, TX
- From $19.50 an hour
- Weekends as needed
- Mid-level
- Hotel
- Organizational skills
- Free parking
- Health insurance
Quick Apply
9d
Shift Leader
VELVET TACO —Plano, TX
- $20 - $25 an hour
- Part-time
- Fast casual restaurant
- 21 years or older
- POS
- Commuter assistance
- Health insurance
Quick Apply
Shift Leader
VELVET TACO —McKinney, TX
- $20 - $25 an hour
- Part-time
- Fast casual restaurant
- 21 years or older
- POS
- Commuter assistance
- Health insurance
Quick Apply
6d
Chef de Cuisine
Marriott International, Inc —Irving, TX
- $103,000 - $142,000 a year
- Full-time
- Mid-level
- High school diploma or GED
- Continuous improvement
- On-the-job training
Back of House - Supervisor
Shark Club Sports Bar & Grill —Plano, TX
- Full-time
- Cooking
- Mid-level
- Continuous improvement
Quick Apply
Cook 3 | Trick Rider
Omni Hotels & Resorts —Frisco, TX
- Full-time
- Ability to walk for extended periods
- Basic math
- Adults
Quick Apply
Sous Chef
Marriott International, Inc —Grapevine, TX
- $64,432 - $84,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
8d
Front of House - Supervisor
Shark Club Sports Bar & Grill —Plano, TX
- Full-time
- Mid-level
- Budgeting
- Leadership
Quick Apply
Kitchen Supervisor (PM) | The Apron
Omni Hotels & Resorts —Frisco, TX
- Full-time
- Basic math
- Adults
- Mid-level
Quick Apply
Sous Chef-Rough Riders
PROOF OF THE PUDDING —Frisco, TX
- $50,000 - $54,500 a year
- Full-time
- Mid-level
- Office
- 4 years
- AD&D insurance
- Disability insurance
Sous Chef
Hyatt Regency Frisco - Dallas —Frisco, TX
- Weekends as needed
- Customer service
- Computer literacy
- Cooking
- Free parking
- Health insurance
8d
Food Service Supervisor - Eagle Landing
University of North Texas —Denton, TX
- Full-time
- Hospitality
- Mid-level
- Residential
Sous Chef - Pastry
Marriott International, Inc —Grapevine, TX
- $64,432 - $84,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
7d
Cook 1 | Lounge by TopGolf
Omni Hotels & Resorts —Frisco, TX
- Weekends as needed
- Ability to walk for extended periods
- Basic math
- Adults
Quick Apply
Restaurant Manager
Stonebriar Country Club —Frisco, TX
- Weekends as needed
- CPR Certification
- Ability to walk for extended periods
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Food & Beverage Operations Assistant Manager
Marriott International, Inc —Dallas, TX
- $25.77 - $27.88 an hour
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
13d
Line Cook 2 | Lounge by TopGolf
Omni Hotels & Resorts —Frisco, TX
- Full-time
- Ability to walk for extended periods
- Basic math
- Adults
Quick Apply

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Executive Chef

Marriott International, Inc -
Irving, TX

Apply Now

Job Details

Full-time
$101,000 - $129,000 a year
9 days ago

Qualifications

Customer communication

Full Job Description

Additional Information
Job Number26086515
Job CategoryFood and Beverage & Culinary
Location400 Las Colinas Blvd W, Irving, Texas, United States, 75039
ScheduleFull Time
Located Remotely?N
Position Type Management
Pay Range: $101,000-$129,000 annually
Bonus Eligible: Y

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Leads kitchen management team.

Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Establishes goals including performance goals, budget goals, team goals, etc.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development.

Monitors the quality of raw and cooked food products to ensure that standards are met.

Determines how food should be presented, and create decorative food displays.

Recognizes superior quality products, presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing, receiving and food storage standards.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Ensures employees are treated fairly and equitably.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Administers the performance appraisal process for direct report managers.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to individuals and or managers.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

Apply Now

Refine Your Search

culinary supervisor jobs in frisco, tx

Executive Chef

Specialty Chef

Executive Chef Partner

Lead Cook 4, AM Line | Full Time

Shift Leader

Shift Leader

Chef de Cuisine

Back of House - Supervisor

Cook 3 | Trick Rider

Sous Chef

Front of House - Supervisor

Kitchen Supervisor (PM) | The Apron

Sous Chef-Rough Riders

Sous Chef

Food Service Supervisor - Eagle Landing

Sous Chef - Pastry

Cook 1 | Lounge by TopGolf

Restaurant Manager

Food & Beverage Operations Assistant Manager

Line Cook 2 | Lounge by TopGolf

I want to receive the latest job alert for culinary supervisor in frisco, tx

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