Executive Chef - Hotel Daphne

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

Benefits offered by this job

Medical, Dental, Vision, 401K with公司匹配

Free room nights and family/friendly'"

Free parking

Generous Paid Time Off

Wellbeing initiatives (Headspace)

Retail discounts (Apple, AT&T, Verizon

Job summary

Hyatt Hotels Corporation seeks an Executive Chef to lead culinary direction across Hypsi, Bar Daphne, and Hotel Daphne’s event program in Houston. You will develop menus, manage purchasing and kitchen operations, and ensure food quality and presentation across multiple venues.

The role requires strong leadership, menu development expertise, and effective communication to support planned events and future expansion of the hotel’s culinary program.

Qualifications

• Experience with culinary operations in a hotel or similar environment.
• Excellent verbal, written, and graphic communication and interpersonal skills.
• Strong organizational skills and attention to detail.
• Ability to maintain confidentiality of information.
• Flexible availability including weekends and nights.

Responsibilities

• Collaborate with team to plan and develop menus for regular and event menus.
• Direct and supervise food preparation and purchasing across multiple kitchens/outlets.
• Analyze recipes to price menu items based on costs.
• Inspect supplies and equipment and coordinate purchases/repairs.
• Ensure quality and sanitation standards are met.
• Develop and execute presentation and plating standards.
• Coordinate with sales/events teams for menus at special occasions.
• Negotiate prices and orders with suppliers.
• Estimate quantities and costs of supplies; order accordingly.
• Maintain inventory standards and perform regular inventories.
• Prepare and cook foods for regular service and special events.
• Oversee hiring, training, and performance of kitchen staff.
• Train staff on preparation, garnishing, and presentation.
• Plan production schedules and staffing for timely delivery.
• Demonstrate new techniques and equipment; ensure staff understand roles.
• Maintain proper documentation and line-of-communication with all departments.

Skills

Communication skills

Organizational skills

Confidentiality

Flexible schedule

Education

High school diploma or GED; Culinary Institute preferred

Job description

Close Inclusive Collection Job Postings Notification

"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

Hotel Daphne is seeking an Executive Chef to shape the culinary program across Hypsi, our Italian restaurant and lounge, and Bar Daphne, our neighborhood cocktail bar. This is an opportunity to build an evolving program rooted in Italian technique, housemade pasta, seasonal ingredients, and a fresh Houston point of view, while developing thoughtful bar bites and event menus. We’re looking for a chef who finds inspiration in the craft: refining flavors, guiding a curious kitchen team, and bringing care to every detail. You’ll also help grow the hotel’s food and beverage offerings as a planned event kitchen and additional event space take shape. Join a One MICHELIN Key hotel and help make Hotel Daphne a defining neighborhood dining destination.

Who We Are:

Hotel Daphne is a 49-room Bunkhouse Hotel in Houston Heights, shaped by the neighborhood’s creative spirit and known for its thoughtful design and welcoming atmosphere. Recognized with One MICHELIN Key, the hotel brings together Hypsi and Bar Daphne, along with a library and lobby shop, courtyard, event lawn, and intimate spaces for private gatherings. A planned expansion will add a dedicated event kitchen and additional event space.

Hypsi is a full-service Italian restaurant and lounge centered on housemade pasta, aperitivo-style cocktails, and inventive Italian cooking. Bar Daphne is a neighborhood cocktail bar with bold drinks, welcoming service, and a menu of bites to share. Together, they create lively gathering places for hotel guests and neighbors. Hypsi serves breakfast, lunch, dinner, weekend brunch, and happy hour; Bar Daphne is open nightly.

We’re Proud to Offer Exceptional Benefits, which Include:

• Medical, Dental, Vision, 401K with company match
• Free room nights, Discounted and Friends & Family Room Rates
• Free parking
• Generous Paid Time Off
• Work-life benefits including wellbeing initiatives such as a complimentary Headspace
• Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more!

The Role:

The Executive Chef leads culinary direction, preparation, and execution across Hypsi, Bar Daphne, and Hotel Daphne’s event program. This includes developing menus, managing purchasing and kitchen operations, and ensuring food quality, consistency, and thoughtful presentation. The Executive Chef will help prepare the culinary team and service program for the hotel’s planned event kitchen and additional event space.

The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies.

An Executive Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors, and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions.

Key Responsibilities:

• Collaborate with other personnel to plan and develop recipes and menus (regular, special event, and hotel menus), considering such factors as seasonal availability of ingredients and estimated number of customers.
• Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens and outlets within the Bunkhouse establishment
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange equipment purchases and repairs as necessary.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Determine how food should be presented and create decorative food displays.
• Record production and operational data on specified forms
• Work with customers and the events team to develop menus for special occasions in current venues and the hotel’s planned event space, and help shape service plans for the future event kitchen.
• Meet with sales representatives to negotiate prices and order supplies
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Order food and other supplies needed to ensure efficient operation.
• Check the quantity and quality of the products received.
• Follows inventory standards and procedures to consistently conduct an accurate inventory
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Demonstrate new cooking techniques and equipment to staff
• Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations
• Maintain awareness of documentation needed and retained in employee files
• Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met
• Keep abreast of safety and emergency procedures and OSHA requirements
• Attend relevant meetings

Qualifications

Experience Required:

• High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred
• Minimum of three years (3) of relevant experience
• Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
• Excellent verbal, written, and graphic communication and interpersonal skills
• Strong organizational skills
• Must be able to maintain confidentiality of information
• Flexible availability: weekends and nights may be asked

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.

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