Chef de Cuisine

Hyatt Hotels Corporation; Florida; On-site; USD 70,000 - 110,000; Full time

Job summary

Hyatt Hotels Corporation in Florida seeks a Chef de Cuisine to lead a signature restaurant, taking guidance from the Executive Chef to craft menus and concepts while operating with the autonomy of an owner/operator.

Responsibilities include mentoring culinary staff, coordinating kitchen operations, designing creative dishes, managing events, overseeing costs, and ensuring exceptional guest experiences in a fast-paced hospitality environment.

Qualifications

• Act as senior leadership by developing and assuming key management responsibilities.
• Liaise between dining room operations and culinary staff.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items within the restaurant concept.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.
• Participate in marketing events directly related to their specific restaurant.
• In-depth skills and knowledge of all kitchen operations.
• Possess strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.
• A true desire to exceed guest expectations in a fast paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Strong training and communication skills.
• Culinary education and/or on the job training, independent restaurant experience is preferred.
• Geographic and schedule flexibility preferred.

Responsibilities

• Act as senior leadership by developing and assuming key management responsibilities.
• Assume the role of liaison between all dining room operations and culinary staff.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items within the restaurant concept.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.
• Participate in marketing events directly related to their specific restaurant.
• In-depth skills and knowledge of all kitchen operations.
• Possess strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.
• A true desire to exceed guest expectations in a fast paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Strong training and communication skills.
• Culinary education and/or on the job training, independent restaurant experience is preferred.
• Geographic and schedule flexibility preferred.

Job description

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\"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life.\"

The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.

Responsibilities include:

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations and culinary staff
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items within the restaurant concept
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Participate in marketing events directly related to their specific restaurant
• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, independent restaurant experience is preferred
• Geographic and schedule flexibility preferred

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