Chef de Cuisine: Lead Culinary & Menu Innovation

Hyatt Regency; Town of Florida (NY); On-site; USD 70,000 - 100,000; Full time

Job summary

Hyatt Regency Coconut Point in Florida seeks a Chef de Cuisine to manage a specific restaurant, collaborating with the Executive Chef to create and implement menus and concepts in a role suited for an independent owner/operator mindset.

You will lead dining room operations, supervise kitchen staff, and drive guest satisfaction through exceptional culinary execution and event coordination.

Qualifications

• In-depth knowledge of all kitchen operations.
• Strong leadership, communication and organization skills.
• Experience with training, financial management and customer service.
• Proficient in general computer knowledge.
• Desire to exceed guest expectations in a fast-paced environment.
• Ability to produce a consistent product on time.
• Culinary education and/or on-the-job training preferred

Responsibilities

• Act as senior leadership and assume key management responsibilities.
• Serve as liaison 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 and implement special events and holiday functions.
• Manage hourly kitchen staff including scheduling, payroll, training and hiring.
• Lead and coach the team toward guest service excellence and employee satisfaction.
• Monitor food production, cost, quality and consistency daily.
• Participate in marketing events related to the restaurant.

Skills

Kitchen operations

Leadership

Communication

Training

Customer service

Financial management

Computer literacy

Education

Culinary education

Tools

General computer knowledge

Job description

Hyatt Regency Coconut Point in Florida seeks a Chef de Cuisine to manage a specific restaurant, collaborating with the Executive Chef to create and implement menus and concepts in a role suited for an independent owner/operator mindset.

You will lead dining room operations, supervise kitchen staff, and drive guest satisfaction through exceptional culinary execution and event coordination.