Culinary Lead

Hyatt Regency; San Diego (CA); On-site; USD 35,000 - 50,000; Full time

Job summary

Hyatt Regency Mission Bay Spa and Marina in San Diego seeks an experienced culinary professional to lead banquet and catered event operations. You will contribute strong cooking skills, oversee multiple stations, and maintain high standards of quality, service, and safety in a fast paced environment.

Candidates should have at least three years of banquet or line experience, a culinary degree or related hotel experience, and excellent communication abilities.

Qualifications

• Requires good communication skills.
• 3 years of previous line experience preferred.
• Culinary degree or related hotel experience is preferred.
• Must perform all basic and intermediate cooking skills.
• Able to work multiple stations in the kitchen.
• Requires moderate supervision and training.
• This position is primarily focused on banquets and catered event operations, however team members may be required to support other culinary areas such as working on the restaurant line as needed.

Responsibilities

• Banquet and catered event operations are the primary focus.
• Assist with restaurant line duties as needed.
• Maintain high culinary standards across stations.

Skills

Communication skills

Banquet/line experience

Multiple stations

Moderate supervision

Culinary skills

Education

Culinary degree or related hotel experience

Job description

Organization- Hyatt Regency Mission Bay Spa and Marina

This culinary position requires good communication skills as well as at least three years of previous banquet, line, or fine dining experience with an emphasis on banquets. A Culinary degree or related hotel experience preferred. Candidates should be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying, broiling. This person may be required to give direction in the supervisor's absence. This position is primarily focused on banquets and catered event operations, however team members may be required to support other culinary areas such as working on the restaurant line as needed. Must have full flexible availability including weekdays, weekends, mornings, evenings, and holidays.

The hourly rate for this position is $30.71/hr.

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

• Requires good communication skills.
• 3 years of previous line experience preferred.
• Culinary degree or related hotel experience is preferred.
• Candidates should be able to perform all basic and intermediate cooking skills.
• Able to work multiple stations in the kitchen.
• Requires moderate supervision and training.
• This position is primarily focused on banquets and catered event operations, however team members may be required to support other culinary areas such as working on the restaurant line as needed.