Executive Chef

Hyatt Hotels Corporation; New York (NY); On-site; USD 70,000 - 120,000; Full time

Job summary

Park Hyatt Los Cabos at Cabo del Sol seeks an experienced Executive Chef to lead all kitchen operations for a luxury hotel. You will direct the culinary team, develop menus, manage food and labor costs, and ensure HACCP-compliant food safety standards.

The role requires strong leadership, international cuisine knowledge, and exceptional communication in English. Experience with banquet and large-scale events is essential to deliver outstanding guest experiences in a high-pressure environment.

Qualifications

• Proven experience as an Executive Chef or Executive Sous Chef in a luxury hotel environment.
• Strong leadership and team management skills.
• Excellent knowledge of international cuisines and modern culinary trends.
• Experience in banquet and large-scale event operations.
• Strong financial acumen with experience managing food and labor costs.
• Excellent communication skills in English; Arabic is an advantage.
• Ability to thrive in a fast-paced hospitality environment.

Responsibilities

• Oversee all kitchen operations, ensuring high standards of food quality, consistency, and presentation.
• Lead, mentor, and develop the culinary team to achieve operational excellence.
• Manage food cost, labor cost, inventory, and kitchen budgets efficiently.
• Ensure compliance with food safety, hygiene, and HACCP standards.
• Develop innovative menus and seasonal offerings aligned with guest preferences and brand standards.
• Collaborate with other departments to enhance guest satisfaction and support hotel events.
• Maintain a positive and productive working environment within the culinary team.

Skills

Leadership

Team management

Cost control

Menu development

English proficiency

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."\

• Oversee all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation.
• Lead, mentor, and develop the culinary team to achieve operational excellence.
• Manage food cost, labor cost, inventory, and kitchen budgets efficiently.
• Ensure compliance with food safety, hygiene, and HACCP standards.
• Develop innovative menus and seasonal offerings aligned with guest preferences and brand standards.
• Collaborate with other departments to enhance guest satisfaction and support hotel events.
• Maintain a positive and productive working environment within the culinary team.

Qualifications

Requirements

• Proven experience as an Executive Chef or Executive Sous Chef in a luxury hotel environment.
• Strong leadership and team management skills.
• Excellent knowledge of international cuisines and modern culinary trends.
• Experience in banquet and large-scale event operations.
• Strong financial acumen with experience managing food and labor costs.
• Excellent communication skills in English; Arabic is an advantage.
• Ability to thrive in a fast-paced hospitality environment.

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