Fine Dining Line Cook & Kitchen Leader

Hyatt Hotels Corporation; Durham (NC); On-site; USD 45,000 - 70,000; Full time

Job summary

Hyatt Hotels Corporation in Durham, NC is seeking a seasoned culinary professional to lead kitchen operations and ensure a consistent, high-quality guest experience. The role requires deep knowledge of all kitchen stations, ability to train staff, control costs, and deliver timely, superior meals.

4+ years in line and fine dining is preferred; a culinary degree or related hotel experience is desirable. The candidate should be able to direct the team in the Sous' absence and manage daily kitchen

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Capable of producing a consistent product to meet and exceed guests' needs in a timely manner.
• Must monitor food production, quality and consistency, staffing levels and department training.
• Culinary education, cost control, communication, computer and organizational skills, guest contact experience and teaching knowledge.
• Able to direct in the hourly Sous' absence.
• At least 4 years of line and fine dining experience preferred.
• Culinary degree or related hotel experience preferred.
• Able to work most stations of the kitchen.

Responsibilities

• Oversee daily kitchen operations and production planning.
• Maintain quality and consistency across all stations.
• Coach and train kitchen staff and monitor staffing levels.
• Control costs and ensure compliance with safety and sanitation standards.

Skills

Kitchen operations

Culinary skills

Education

Culinary degree or related hotel experience

Job description

Hyatt Hotels Corporation in Durham, NC is seeking a seasoned culinary professional to lead kitchen operations and ensure a consistent, high-quality guest experience. The role requires deep knowledge of all kitchen stations, ability to train staff, control costs, and deliver timely, superior meals.

4+ years in line and fine dining is preferred; a culinary degree or related hotel experience is desirable. The candidate should be able to direct the team in the Sous' absence and manage daily kitchen