Culinary Supervisor

Culinary Supervisor

The Culinary Supervisor is a pivotal leadership role responsible for overseeing daily kitchen operations, ensuring the highest standards of gastronomic excellence, and maintaining rigorous food safety protocols. This role combines advanced technical culinary skills with supervisory oversight to mentor junior staff and uphold the "Texas Hill Country Hospitality" brand. The Supervisor ensures every dish meets established specifications for quality, taste, and presentation while optimizing kitchen efficiency.

Leadership & Operational Oversight

• Supervision: Direct the line staff's daily activities, ensuring prep lists are completed, and stations are ready for service.
• Quality Assurance: Monitor the production of all food items to ensure they meet the Executive Chef's standards for flavor, temperature, and aesthetic presentation.
• Training & Development: Serve as a mentor to Line Cooks; assist in training new associates on property standards, station techniques, and equipment safety.
• Communication: Act as a liaison between the heart-of-house and front-of-house teams; coordinate with dining room staff to ensure seamless service and guest satisfaction.

Culinary Execution

• Technical Mastery: Expertly perform all methods of cookery, including sauté, grill, roast, braise, and wok work.
• Recipe Adherence: Execute and enforce strict adherence to standardized recipes and portion control to ensure consistency and cost management.
• Production Planning: Review Banquet Event Orders (BEOs) and daily specials to organize production schedules and minimize waste.
• Product Integrity: Inspect all raw and cooked ingredients; rotate stock using FIFO (First In, First Out) methods and notify leadership of any sub-standard product.

Sanitation, Safety & Maintenance

• Compliance: Maintain a pristine workstation and ensure all food storage areas (walk-ins/dry storage) meet Texas State Department of Health and ServSafe standards.
• Food Safety: Diligently maintain food temperature logs and ensure proper handling of all perishable goods.
• Equipment Care: Oversee the proper use and cleaning of commercial kitchen equipment; report maintenance needs immediately.

Perks of the Paradise Life

At Horseshoe Bay, we empower our leaders with a comprehensive rewards package designed to support their lifestyle and your future.

The "Resort Life" Benefits

• Live Where You Work: Subsidized associate housing and dedicated shuttle service available.
• Play Where You Work: Limited access to our world-class golf courses and resort amenities (occupancy-based).
• Dining & Travel: Weekly meal subsidies and significant discounts at over 100 Crescent Hotels & Resorts properties nationwide.
• Career Growth: Access to our specialized Manager in Training (MIT) program with scheduled performance reviews and merit-based raises.

Insurance & Financial Security

• Comprehensive Health: Premium Medical, Dental, and Vision insurance plans.
• Financial Future: 401k retirement plan with competitive employer matching.
• Total Protection: Coverage options for Short and Long-Term Disability, Critical Illness, and Accident insurance.
• Support: Access to the Associate Relief Fund for unexpected hardships.

Qualifications & Employment Standards

• Experience: 1–3 years of progressive culinary experience in a high-volume, upscale resort or fine-dining environment.
• Certification: Must possess a valid ServSafe Manager Certification and Texas Food Handlers Certificate.
• Technical Skills: Advanced knife skills and proficiency across all kitchen stations.
• Stamina: Ability to lift to 50 lbs and stand for extended shifts in a high-temperature environment.
• Flexibility: Availability to work nights, weekends, and holidays as business demands.