Chef de Cuisine - Tiffin

Hyatt Hotels Corporation; Kansas City, Northern (MO, KY); Hybrid; USD 52,000 - 72,000; Full time

Job summary

Hyatt Hotels Corporation in the United States is seeking an experienced culinary leader to join our luxury hotel kitchens as Sous Chef or Chef de Partie. You will help plan menus, manage food surpluses, and ensure menu costs align with financial targets while maintaining exceptional quality and presentation.

Responsibilities include budgeting with the Food & Beverage team, upholding the highest hygiene standards, and supervising kitchen operations to reflect the brand's standards of luxury

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards.
• Experience with luxury international brands is preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Basic computer skills in MS Office and Recipe Maintenance System are preferred.

Responsibilities

• Plan or participate in planning menus and utilisation of food surpluses and leftovers, considering probable guest numbers, market conditions, dish popularity and frequency of menu changes.
• Review menus, analyse recipes, determine food, labor, overhead costs and assign prices to menu items.
• Serve fresh food prepared à la minute with consistent quality reflecting the outlet concept.
• Assist with the preparation of the annual Food and Beverage Business Plan and ensure divisional objectives address business needs.
• Assist with the preparation and regular update of the Food and Beverage Departmental Budget in collaboration with the Executive Chef.
• Establish, control and maintain the highest level of hygiene throughout the kitchens in collaboration with Hotel Hygiene Manager.

Skills

Kitchen hygiene

Health & safety

Education

Kitchen Production or Management

Tools

MS Office

Recipe Maintenance System

Job description

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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."

Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.

Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled.

• Establish, control and maintain highest level of hygiene throughout the kitchens in collaboration with Hotel Hygiene Manager.

Qualifications

Qualifications

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

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