Chef de Cuisine - Seaview Terrace

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

Descripción de la vacante

Hyatt Hotels Corporation is seeking a Chef de Cuisine to lead the kitchen operations at our Seaview Terrace. You will guide a dynamic kitchen team, craft fresh menus, and ensure exceptional guest experiences across restaurant and in-room dining.

The role demands strong culinary leadership in a high-volume resort setting, collaboration with senior culinary leadership, and a commitment to food safety and cost control.

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 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
• Partner with restaurant leadership to deliver exceptional guest experiences
• Review sales and guest feedback to continuously improve menu performance and satisfaction

Conocimientos

Culinary leadership

Team development

Descripción del empleo

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

We are looking for an experienced Chef de Cuisine to lead the kitchen operations at our beautiful ocean-view lounge, Seaview Terrace. You will lead a dynamic kitchen staff, craft fresh and innovative menus that will keep guests coming back for more.

Salary Range - $97,400 - $155,600

Responsibilities

• 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

Team Management & Training

• Lead, train, and mentor all kitchen staff, fostering a culture of excellence and teamwork.
• Conduct pre‑shift briefings and maintain strong communication channels (logbooks, handover reports, etc.).
• Provide coaching and performance feedback to ensure continuous improvement.

Quality, Safety & Compliance

• Ensure full compliance with food safety, sanitation, and ECOSURE standards.
• Maintain a clean, organized, and efficient kitchen environment.
• Oversee proper food handling, storage, and labeling procedures.
• Manage inventory, purchasing, and cost controls to meet budget and profitability goals.
• Review menu sales analysis and recommend adjustments to improve guest satisfaction and revenue.
• Oversee equipment maintenance and coordinate repairs or replacements as needed.

Guest Experience & Collaboration

• Partner with the Restaurant Manager to ensure seamless service and exceptional guest experiences.
• Address guest feedback related to food quality or dietary needs.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

• 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.

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