Chef de Cuisine - Lead Multi-Outlet Culinary Team

Hyatt Taleo; Dallas (TX); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Free/discounted room nights

Full medical benefits

401(k) eligibility

Paid vacation

Job summary

Hyatt Regency Dallas is seeking an experienced Chef de Cuisine to lead four outlets, drive culinary excellence, and manage team performance in a fast-paced, high-volume setting.

The ideal candidate will have a Culinary Arts degree preference and 5–7 years of leadership experience in hotels or resorts, with strong cost control, training, and guest focus. This role requires flexibility for evenings, weekends, and special events.

Qualifications

• Culinary Arts Degree preferred; previous hotel experience preferred.
• Minimum 5-7 years of progressive culinary leadership experience in high-volume environments.
• Experience overseeing multiple outlets or complex operations with strong kitchen skills.
• Experience with training, customer service, labor management, and basic financial management.
• Strong understanding of food costing, inventory controls, purchasing, and labor management.

Responsibilities

• Develop and implement creative menus across four outlets to Hyatt standards.
• Supervise preparation, production, and presentation to ensure top quality and consistency.
• Establish SOPs and culinary standards for all outlets.
• Plan events, catering, and restaurant programming as needed.
• Monitor equipment and coordinate repairs or replacements.
• Lead, coach, and develop culinary teams for guest satisfaction.

Skills

Culinary Leadership

Menu Development

Food Safety

Hospitality Knowledge

Team Coaching

Education

Culinary Arts Degree preferred

Tools

Microsoft Office

Job description

Hyatt Regency Dallas is seeking an experienced Chef de Cuisine to lead four outlets, drive culinary excellence, and manage team performance in a fast-paced, high-volume setting.

The ideal candidate will have a Culinary Arts degree preference and 5–7 years of leadership experience in hotels or resorts, with strong cost control, training, and guest focus. This role requires flexibility for evenings, weekends, and special events.