Culinary Lead

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

Job summary

Hyatt Hotels Corporation in San Diego is seeking a culinary professional for banquet and catering operations. The role requires at least three years of line experience and preferably a culinary degree or related hotel experience.

You will perform cooking duties across stations and may lead in the supervisor's absence, with occasional support to restaurant line tasks. Excellent communication and flexibility to work weekdays, weekends, mornings, evenings, and holidays are essential, with an hourly

Qualifications

• 3 years of previous line experience preferred.
• Culinary degree or related hotel experience preferred.
• 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.

Responsibilities

• Prepare soups, sauces, stocks, frying and broiling.
• This person may be required to give direction in the supervisor's absence.
• Primarily focused on banquets and catered events, with potential support to other culinary areas such as the restaurant line.

Skills

Line cooking experience

Banquet operations

Flexibility

Education

Culinary degree or related hotel experience

Job description

Close Inclusive Collection Job Postings Notification

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It's important to constantly challenge your knowledge and step out of your comfort zone.\"

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It's important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

Culinary

Hourly/Entry Level Employee

Full-time

30.71 Hourly US Dollar (USD) pay basis

Summary

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

• - 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.

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