Dinner Cook & Kitchen Lead - Culinary Ops

Hyatt Hotels Corporation; Honolulu (HI); On-site; USD 64,000 - 80,000; Full time

Benefits offered by this job

Medical, dental, vision and pension

Free and discounted hotel night stays

Job summary

Hyatt Regency Waikiki Beach Resort and Spa in Waikiki, HI is seeking an Entry Level Manager for the Culinary department. This full-time role supports kitchen operations, ensures food quality and consistency, and directs a team across stations to meet guest expectations.

The position requires knowledge of kitchen operations, strong communication, and the ability to train staff while controlling costs. Work hours align with a busy hotel kitchen environment.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Capable of producing a consistent product to meet guests' needs in a timely manner.
• Monitor food production, quality and consistency, staffing levels and department training on a daily basis.
• Culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills.

Responsibilities

• Oversee kitchen operations and ensure consistent quality of dishes.
• Direct and support staff across kitchen stations.
• Monitor production and training to maintain standards and costs.
• Coordinate with front-of-house for guest satisfaction.

Skills

Kitchen operations

Food production

Staffing levels

Communication skills

Computer skills

Organizational skills

Guest contact experience

Culinary teaching skills

Education

Culinary degree

Related hotel experience

Tools

Computer skills

Job description

Hyatt Regency Waikiki Beach Resort and Spa in Waikiki, HI is seeking an Entry Level Manager for the Culinary department. This full-time role supports kitchen operations, ensures food quality and consistency, and directs a team across stations to meet guest expectations.

The position requires knowledge of kitchen operations, strong communication, and the ability to train staff while controlling costs. Work hours align with a busy hotel kitchen environment.