Speciality Head Chef (Steakhouse)

Park Hyatt Los Cabos at Cabo del Sol; Dubai; On-site; AED 1,469,000 - 2,387,000; Full time

Job summary

Thompson Austin – 5th and Brazos in Austin, TX, seeks a Senior Culinary Leader to head the steakhouse kitchen, delivering premium dishes and a refined guest experience.

You will manage menus, standardize recipes and lead a skilled culinary brigade, ensuring quality, consistency and profitability across all services.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality Management, or a related discipline.
• Minimum 8–10 years of progressive culinary experience in luxury hotels or restaurants.
• Minimum 2–3 years in Head Chef or Senior Sous Chef role with financial and team leadership responsibility.
• Extensive steakhouse experience with advanced knowledge of premium meat cuts and sourcing.
• Proven expertise in menu development, recipe standardization, yield management and kitchen profitability.
• Strong HACCP, food safety, allergen management and hygiene knowledge.

Responsibilities

• Lead steakhouse kitchen operations, ensuring consistent quality, efficiency and guest satisfaction.
• Develop innovative steakhouse menus, standardized recipes, plating guidelines and presentation standards.
• Demonstrate advanced knowledge of premium meat cuts, ageing, butchery and grilling techniques.
• Ensure high standards of food quality, flavour, presentation and portioning across services.
• Oversee breakfast offering, where applicable, with variety and efficient service.
• Lead, coach and develop the culinary brigade through training and performance management.
• Plan staffing, rosters and labour deployment based on forecasted business levels.
• Manage food costs, inventory, purchasing, stock rotation and waste to meet budgets.
• Ensure HACCP compliance and food safety across operations.
• Collaborate with Restaurant Management, F&B, Purchasing and Marketing to support objectives.
• Develop seasonal menus, signature dishes and guest experiences aligning with concept.

Skills

Culinary leadership

Meat expertise

Butchery & ageing

Menu development

Cost control

Team leadership

Education

Diploma/Degree in Culinary Arts

Job description

Close Inclusive Collection Job Postings Notification

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

The Speciality Head Chef (Steakhouse) is responsible for leading the culinary operations of the steakhouse, ensuring exceptional food quality, consistency, creativity, and commercial performance. The role requires advanced expertise in premium meat selection, butchery, ageing, grilling techniques, menu development, cost control, and team leadership to deliver a distinctive dining experience aligned with the property’s luxury positioning and culinary standards.

Main Duties:

• Lead and oversee all steakhouse kitchen operations, ensuring consistent quality, operational efficiency, and achievement of financial and guest satisfaction objectives.
• Develop innovative and commercially viable steakhouse menus, standardized recipes, plating guidelines, and presentation standards aligned with the restaurant concept.
• Demonstrate advanced knowledge of premium meat cuts, sourcing, grading, ageing, butchery, preparation, grilling, resting, and temperature-control techniques.
• Ensure the highest standards of food quality, flavour, presentation, portioning, and consistency across all services and culinary experiences.
• Oversee the preparation and delivery of a refined à la carte breakfast offering, where applicable, ensuring variety, consistency, and efficient service.
• Lead, coach, and develop the culinary brigade through structured training, performance management, skills development, and succession planning.
• Plan staffing levels, duty rosters, and labour deployment in accordance with forecasted business levels, productivity targets, and operational requirements.
• Manage food costs, recipe costing, inventory, purchasing, stock rotation, yield management, and wastage to achieve budgeted profitability.
• Ensure full compliance with HACCP requirements, food safety regulations, sanitation standards, allergen procedures, and company policies.
• Monitor kitchen productivity and implement improvements that enhance workflow, product quality, operational efficiency, and the overall guest experience.
• Collaborate closely with Restaurant Management, Food and Beverage, Purchasing, Marketing, and other departments to support commercial and operational objectives.
• Develop seasonal menus, signature dishes, promotional concepts, culinary events, and guest experiences that strengthen the steakhouse’s market positioning.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality Management, or a related discipline from a recognized institution.
• Minimum 8–10 years of progressive culinary experience within reputable hotels or restaurants, preferably in a luxury hospitality environment.
• Minimum 2–3 years of experience as a Head Chef or Senior Sous Chef, with proven responsibility for culinary operations, financial performance, and team leadership.
• Extensive steakhouse experience with advanced knowledge of premium meat cuts, butchery, ageing methods, grilling techniques, product sourcing, and quality assessment.
• Proven expertise in menu development, recipe standardization, menu engineering, yield management, food-cost control, and kitchen profitability.
• Strong knowledge of HACCP, food safety, allergen management, sanitation, and hygiene standards; à la carte breakfast and pre-opening experience are advantageous.

Thompson Austin - 5th and Brazos | Austin , TX , US

Thompson Austin - 5th and Brazos | Austin , TX , US

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