Chef de Cuisine: Oceanview Leadership & Menu Innovation

Grand Hyatt; Koloa (HI); Presencial; USD 97.000 - 156.000; Jornada completa

Descripción de la vacante

Grand Hyatt Kauai Resort & Spa in Koloa, HI seeks an experienced Chef de Cuisine to lead the Seaview Terrace kitchen. You will guide a dynamic team, craft fresh menus, and collaborate with senior culinary leadership to deliver outstanding guest experiences.

Responsibilities include daily kitchen operations, menu development, training, food safety, inventory, and cost controls to meet quality and financial goals. The role requires leadership in a high-volume resort setting.

Formación

• 3+ years of progressive culinary leadership experience.
• Proven ability to lead and develop diverse culinary teams.
• Excellent communication, organization, and problem-solving skills.
• Ability to thrive in a high-volume, high-expectation resort environment.

Responsabilidades

• Lead all daily kitchen operations for restaurant and in-room dining ensuring consistent execution of high-quality cuisine.
• Collaborate with the Executive Chef and Executive Sous Chef on menu development, seasonal updates, and special offerings.
• Must be willing to cross-train and lead in other kitchens when necessary.
• Train, mentor, and supervise all kitchen staff, fostering a positive and professional team culture.
• Maintain strict adherence to food safety, sanitation, and ECOSURE standards.
• Manage inventory, purchasing, and cost controls to meet financial and quality goals.
• Ensure proper equipment maintenance and coordinate repairs as needed.
• Partner with restaurant leadership to deliver exceptional guest experiences.
• Review sales and guest feedback to continuously improve menu performance and satisfaction.

Conocimientos

Culinary leadership

Descripción del empleo

Grand Hyatt Kauai Resort & Spa in Koloa, HI seeks an experienced Chef de Cuisine to lead the Seaview Terrace kitchen. You will guide a dynamic team, craft fresh menus, and collaborate with senior culinary leadership to deliver outstanding guest experiences.

Responsibilities include daily kitchen operations, menu development, training, food safety, inventory, and cost controls to meet quality and financial goals. The role requires leadership in a high-volume resort setting.