Luxury Resort Chef de Cuisine

Hyatt Hotels Corporation; Indio (CA); On-site; USD 95,000 - 120,000; Full time

Job summary

Grand Hyatt Indian Wells Resort & Villas seeks a Chef de Cuisine to lead all culinary operations for Tía Carmen and Carmocha, ensuring brand standards and Hyatt excellence across all service periods.

Reporting to the Executive Chef, the role oversees menu execution, quality, staff coaching, and cross-functional collaboration to deliver exceptional dining experiences that reflect the resort's standards.

Qualifications

• 5+ years of progressive culinary leadership in upscale, luxury, or high-volume environments.
• 2+ years as Sous Chef, Executive Sous Chef, or Chef de Cuisine.
• Strong knowledge of kitchen operations, food cost controls, labor management, and productivity metrics.
• Ability to lead, motivate, and develop high-performing culinary teams.
• Strong financial acumen and understanding of restaurant profitability and cost management.
• Excellent communication, organizational, problem-solving, and leadership skills.
• ServSafe Manager Certification, or ability to obtain upon hire.
• Ability to work flexible schedules including evenings, weekends, and holidays.

Responsibilities

• Lead culinary operations for Tía Carmen and Carmocha, ensuring consistency, creativity, and excellence across all meal periods.
• Execute menus, recipes, and culinary standards established by the restaurant concept while maintaining Hyatt service and operational expectations.
• Ensure the highest levels of food quality, presentation, taste, and consistency.
• Collaborate with the Executive Chef and restaurant leadership to develop seasonal features, culinary promotions, and special events.
• Maintain a culture of culinary excellence, accountability, and continuous improvement.
• Recruit, hire, train, mentor, and develop culinary colleagues at all levels.
• Provide daily coaching and performance feedback to Sous Chefs, cooks, and culinary staff.
• Foster a positive and inclusive work environment promoting teamwork and growth.
• Conduct performance evaluations and development plans for colleagues.
• Maintain high standards of professionalism, attendance, safety, and workplace conduct.
• Oversee daily production, service execution, inventory management, and kitchen organization.
• Ensure service periods are executed efficiently and per standards.
• Manage prep schedules, production planning, and operational readiness.
• Maintain staffing levels and deployment strategies to optimize service.
• Partner with Front-of-House leadership for seamless guest experiences.
• Drive labor productivity through scheduling and planning.
• Monitor labor cost, food cost, overtime, waste, and controllable expenses.
• Analyze KPIs like labor productivity, food cost percentages, and inventory variances.
• Develop and implement plans to improve profitability while maintaining quality.
• Utilize forecasting tools to align labor and production with demand.
• Lead workflow optimization, menu engineering, and purchasing efficiencies.
• Ensure department performance meets financial and productivity goals.
• Collaborate with Banquets, Stewarding, Purchasing, Engineering, HR, FO, and F&B to support resort objectives.
• Provide culinary leadership across multiple outlets and initiatives.
• Assist with banquets, holidays, VIP events, catering, and resort events.
• Work with culinary leaders to ensure consistency and resource sharing across property.
• Support resort-wide initiatives to improve colleague engagement, guest satisfaction, and financial performance.
• Participate in leadership meetings and contribute to strategic planning.

Skills

Culinary leadership

Team leadership

Food cost control

Labor management

Brand partnership

Communication

ServSafe Certification

Job description

Grand Hyatt Indian Wells Resort & Villas seeks a Chef de Cuisine to lead all culinary operations for Tía Carmen and Carmocha, ensuring brand standards and Hyatt excellence across all service periods.

Reporting to the Executive Chef, the role oversees menu execution, quality, staff coaching, and cross-functional collaboration to deliver exceptional dining experiences that reflect the resort's standards.