Chef de Cuisine: Luxury Resort Dining Leader

Hospitaliti; Kentucky; On-site; USD 110,000 - 180,000; Full time

Job summary

Grand Hyatt Grand Cayman Resort & Spa is seeking a Chef de Cuisine to lead the culinary operations of the resort restaurant. The role focuses on driving quality, innovation, and profitability while maintaining exceptional guest experiences and brand standards.

You will be visible to guests and team members, shaping the culinary identity of the restaurant and collaborating with the F&B Manager to deliver unique dining experiences.

Qualifications

• Two to five years' Sous Chef experience.
• One to three years' Chef de Cuisine experience.
• Experience with Forbes/AAA luxury standards.
• Strong understanding of restaurant financials and cost controls.
• Ability to train and lead kitchen staff and ensure safety compliance.

Responsibilities

• Develop menus for all meal periods with consistency and quality using premium ingredients.
• Manage all business aspects of culinary operations including revenue, expenses, and profitability.
• Create costed weekly departmental schedules for culinary staff and ensure alignment with budgets.
• Maintain kitchen cleanliness and ensure health department regulations are followed.
• Represent the culinary team in public relations and advertising efforts.

Job description

Grand Hyatt Grand Cayman Resort & Spa is seeking a Chef de Cuisine to lead the culinary operations of the resort restaurant. The role focuses on driving quality, innovation, and profitability while maintaining exceptional guest experiences and brand standards.

You will be visible to guests and team members, shaping the culinary identity of the restaurant and collaborating with the F&B Manager to deliver unique dining experiences.