Executive Chef

Hyatt Hotels Corporation; Atlanta (GA); On-site; USD 90,000 - 150,000; Full time

Job summary

Hyatt Hotels Corporation seeks an Executive Chef to lead the Grand Hyatt San Francisco kitchen, overseeing menu planning, provisioning, cooking and sanitation while directing culinary staff to uphold Hyatt standards.

The role requires 6+ years in progressive hotel culinary roles (preferably Hyatt) and at least 4 years in a senior culinary leadership position, with strong leadership, communication, and organizational skills. Proficiency in Word/Excel expected.

Qualifications

• 6+ years progressive hotel culinary experience ( Hyatt preferred).
• At least 4 years in a senior culinary leadership role.
• Strong leadership, high energy, entrepreneurial spirit, and exceptional communication.

Responsibilities

• Oversee kitchen operations including menu planning, provisioning, cooking, and sanitation.
• Direct training of culinary staff and kitchen workers.
• Ensure quality, portion control, and presentation standards.
• Lead with Hyatt service standards and effective people management.

Skills

Culinary leadership

Staff training

Safety & sanitation

Communication skills

English language proficiency

Tools

Microsoft Word

Microsoft Excel

Job description

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"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. As a member of the hotel Executive Committee, the Executive Chef is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager.

The Executive Chef will be responsible for kitchen operationsincludingmenu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours.

Duties include:

• Experience training food prep employees
• Ability to instill safety and sanitation habits in all employees.
• Teach employees the importance of consistency in preparation and presentation
• Thorough knowledge of food handling and preparation techniques
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently
• Coach and counsel employees to reflect Hyatt service standards and procedures
• Demonstrated ability to effectively interact with people of cultural, disability, and ethnic backgrounds

6 years or more of progressive hotel culinary experience (typically with Hyatt).

At least 4 years experience in a senior role in a culinary environment

• Service oriented style with professional presentations skills
• At least 4 years experience in a senior role in a culinary environment
• Proven leadership skills
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line
• Clear concise written and verbal communication skills in English
• Must be proficient in Microsoft Word and Excel

Must have excellent organizational, interpersonal and administrative skills

• Coach and counsel employees to reflect Hyatt Service Standards and Procedures

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