Garde Manager Chef

Grand Hyatt; Indio (CA); On-site; USD 71,000 - 80,000; Full time

Benefits offered by this job

Medical, Dental, and Vision after 30+?

Paid holidays, vacation and sick leave

Life Insurance

401K with Matching

Complimentary Employee Meal

Free room nights

Discounted room nights

Referral Bonuses

Tuition Reimbursement

Job summary

Grand Hyatt Indian Wells Resort and Villas is seeking a Garde Manager Chef to oversee cold kitchen production, menu development, and sanitation while supporting all culinary outlets across the property. The role requires leadership, culinary excellence, and adaptability to high-volume, multi-outlet environments.

The position emphasizes Hyatt standards, staff development, and cost controls, with opportunities to contribute across venues and events at the resort.

Qualifications

• Minimum 3 years of culinary experience, preferably in hotels, resorts, or upscale restaurant environments.
• Strong knowledge of cold food preparation, charcuterie, salads, seafood presentations, and banquet production.
• Experience working in multiple culinary outlets and fast-paced service environments.
• Knowledge of food safety, sanitation, and HACCP principles.
• Ability to work flexible schedules, including weekends, holidays, and evenings.
• Strong organizational, communication, and teamwork skills.

Responsibilities

• Prepare and oversee all Garde Manager production, ensuring consistency, quality, and presentation standards.
• Develop, execute, and maintain recipes, menu specifications, and production procedures.
• Ensure all food is prepared according to Hyatt standards, local health regulations, and food safety guidelines.
• Monitor product quality, portion control, and proper storage practices.
• Lead daily mise en place and production planning for the cold kitchen.
• Provide operational support to all culinary outlets during high volumes, staffing shortages, special events, and seasonal demands.

Skills

Cold food preparation

Charcuterie

Banquet production

Teamwork

Food safety

Education

Culinary degree or formal culinary training

Job description

Organization- Grand Hyatt Indian Wells Resort and Villas

The Garde Manager Chef is responsible for overseeing the preparation, presentation, and quality of all cold kitchen offerings, including salads, composed appetizers, charcuterie, seafood displays, canapés, deli items, and banquet cold presentations. This role ensures consistent execution of Hyatt culinary standards while maintaining exceptional food quality, sanitation, and operational efficiency. In addition to leading the Garde Manager operation, this position serves as a flexible culinary resource supporting all food and beverage outlets throughout the property as business demands require, including restaurants, lounges, pools, banquets, in-room dining, and special events.

Essential Duties And Responsibilities

Culinary Leadership

• Prepare and oversee all Garde Manager production, ensuring consistency, quality, and presentation standards.
• Develop, execute, and maintain recipes, menu specifications, and production procedures.
• Ensure all food is prepared according to Hyatt standards, local health regulations, and food safety guidelines.
• Monitor product quality, portion control, and proper storage practices.
• Lead daily mise en place and production planning for the cold kitchen.

Cross-Outlet Support

• Provide operational support to all culinary outlets during high business volumes, staffing shortages, special events, and seasonal demands.
• Assist hot line operations, banquets, breakfast, pool service, room service, and specialty dining venues as assigned.
• Collaborate with outlet chefs and managers to ensure seamless service execution across the property.
• Demonstrate versatility and adaptability by contributing to multiple culinary disciplines beyond Garde Manager.
• Support culinary initiatives, promotions, catering functions, VIP events, and resort activations.

Team Development

• Assist with training, mentoring, and coaching culinary colleagues.
• Promote Hyatt's values of respect, integrity, empathy, inclusion, experimentation, and wellbeing.
• Foster a positive and collaborative work environment focused on engagement and professional growth.
• Ensure colleagues maintain proper grooming, uniform, and food safety standards.

Food Cost & Inventory Control

• Assist in monitoring food cost, waste management, and inventory controls.
• Participate in monthly inventories and product ordering as directed.
• Maintain proper rotation of products utilizing FIFO methods.
• Identify opportunities to improve efficiency and minimize waste.

Safety & Sanitation

• Maintain compliance with Hyatt food safety standards and local health department regulations.
• Ensure all workstations are clean, organized, and sanitary at all times.
• Conduct regular checks of temperatures, labeling, and storage practices.
• Promote a culture of safety and accountability throughout the kitchen.

The salary range for this position is $71,000 - $80,000 . This is the pay range for this position that the Grand Hyatt Indian Wells reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Benefits

Hyatt colleagues work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer including:

• Medical, Dental, and Vision after 30 days of Full-Time employment
• Paid holidays, vacation and sick leave
• Life Insurance, 401K with Matching, Flexible Spending Account (FSA), Employee Assistance Program, Tuition Reimbursement, Complimentary Employee Meal, Complimentary Parking, Referral Bonuses
• Free room nights, Discounted room nights and Friends and Family discounts (subject to waiting periods)
• Unlimited growth potential with Hyatt. Ability to relocate for advancement opportunities in the future
• Teaching hotel where you can learn from some of the best in the business

Qualifications

Required

• Minimum 3 years of culinary experience, preferably in hotels, resorts, or upscale restaurant environments.
• Strong knowledge of cold food preparation, charcuterie, salads, seafood presentations, and banquet production.
• Experience working in multiple culinary outlets and fast-paced service environments.
• Knowledge of food safety, sanitation, and HACCP principles.
• Ability to work flexible schedules, including weekends, holidays, and evenings.
• Strong organizational, communication, and teamwork skills.

Preferred

• Luxury hotel or resort experience.
• Prior leadership or supervisory experience.
• Culinary degree or formal culinary training.
• Hyatt experience or familiarity with Hyatt brand standards.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Ability to safely operate kitchen equipment and tools.

Key Success Factors

• Exceptional attention to detail and presentation.
• Strong teamwork and cross-functional collaboration.
• Flexibility to support multiple outlets and operational needs.
• Commitment to Hyatt's purpose of caring for people so they can be their best.
• Passion for culinary excellence, guest satisfaction, and colleague development.