Chef de Cuisine - Lead Multi-Outlet Culinary

Hyatt Hotels Corporation; Indio (CA); On-site; USD 95,000 - 120,000; Full time

Job summary

Grand Hyatt Indian Wells Resort and Villas seeks a Chef de Cuisine to lead and execute all culinary operations for its signature restaurant concepts, Tía Carmen and Carmocha. You will report to the Executive Chef and oversee food quality, menu execution, financial performance, and colleague development while upholding Hyatt standards.

The role emphasizes cross-functional leadership, labor productivity, and guest satisfaction, with accountability for safety, sanitation, and brand partnership

Qualifications

• Five (5) years of progressive culinary leadership in upscale, luxury, or high-volume restaurants.
• At least two (2) years as Sous Chef, Executive Sous Chef, or Chef de Cuisine.
• Strong knowledge of kitchen operations, food cost controls, labor management, and productivity metrics.
• Ability to lead, motivate, and develop high-performing culinary teams.
• Strong financial acumen and understanding of restaurant profitability and cost management.
• Excellent communication, organizational, problem-solving, and leadership skills.
• ServSafe Manager Certification, or ability to obtain upon hire.
• Ability to work flexible schedules including evenings, weekends, and holidays.

Responsibilities

• Lead all culinary operations for multiple restaurant concepts, ensuring consistency and excellence.
• Execute menus, recipes, and culinary standards while maintaining Hyatt service expectations.
• Drive food quality, presentation, taste, and consistency across all meal periods.
• Collaborate with leadership to develop seasonal features and promotions.
• Recruit, hire, train, and mentor culinary staff at all levels.
• Provide daily coaching and performance feedback to kitchen teams.
• Foster a positive, inclusive work environment and professional growth.
• Maintain sanitation, safety, and adherence to policies.

Skills

Culinary leadership

Cost management

Labor productivity

Team development

Job description

Grand Hyatt Indian Wells Resort and Villas seeks a Chef de Cuisine to lead and execute all culinary operations for its signature restaurant concepts, Tía Carmen and Carmocha. You will report to the Executive Chef and oversee food quality, menu execution, financial performance, and colleague development while upholding Hyatt standards.

The role emphasizes cross-functional leadership, labor productivity, and guest satisfaction, with accountability for safety, sanitation, and brand partnership