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.

Essential Functions & Responsibilities

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.
• Ready to take the next step in your culinary career?