Property Chef

Hyatt Hotels Corporation; New York (NY); On-site; USD 90,000 - 100,000; Full time

Job summary

Hyatt Hotels Corporation in New York oversees The Standard, East Village kitchen operations, driving high-quality food production on schedule. You will lead and train a full kitchen team, ensure DOH compliance, manage inventory and costs, and collaborate with vendors to source local ingredients.

The role emphasizes menu development, staff training, scheduling, and payroll administration, with responsibilities spanning across cooking methods, hygiene practices, and performance evaluations.

Qualifications

• Experience leading a high-volume kitchen in a hotel or luxury setting.
• Strong knowledge of food safety and NYC/DOH compliance.
• Proficient with payroll, purchasing and ordering systems.

Responsibilities

• Lead and manage food production to meet quality and timing standards.
• Maintain organization, cleanliness and sanitation per SOPs.
• Set an example for chefs and cooks; mentor and train staff.
• Resolve kitchen challenges and conflicts; communicate with vendors.
• Approve all food items and manage inventory and costs.
• Develop menus, train on new items, and source local ingredients.
• Oversee scheduling, payroll, hiring, training, and performance reviews.

Skills

Kronos Payroll

Birchstreet Ordering

Avero Reporting

SevenRooms Reservations

Squirrel POS

Opera Hotel Ops

Leadership

English Fluency

Tools

Kronos

Birchstreet

Avero

SevenRooms

Squirrel

Opera

Job description

Close Inclusive Collection Job Postings Notification

Egos Burn. Great Leadership Doesn't. Be Our Next Property Chef

Hyatt

The Standard, East Village

US - NY - New York

Compensation: $90,000 to $100,000 per year

Summary

Department: Food and Beverage

Reporting to: Director of Food and Beverage

• Manages and leads food production to ensure food reflects high standards of quality and taste and that they are served on schedule
• Maintains organization, cleanliness, and sanitation of work areas and equipment
• Expected to set an example for the chefs and cooks that report to him or her
• Manages the resolution of all challenges and conflicts that arise in the kitchen
• Effectively communicates with vendors
• Responsible for approving all food items used by and prepared in the kitchen
• Responsible for inventory management
• Establishes and maintains food cost controls in line with budget
• Expected to modify and create new menus as needed (including seasonal changes) to remain relevant and innovative in the industry
• Expected to train and develop clear training materials for new menu items created and rolled out
• Sources local farm-to-table ingredients when possible
• Performs many administrative duties such as scheduling and ordering
• Responsible for training across all areas: cooking methods, Hygiene practices, DOH compliance, and other best practices
• Oversees full kitchen team, including, payroll, hiring, training, positive reinforcements, employee evaluations, progressive discipline, and terminations

Qualifications & Requirements

• Understanding: Ability to read, comprehend and carry out instructions according to established procedures
• Comprehension: Fluent in the English language
• Organizational Skills: Work efficiently, utilize multi-tasking, prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming, and personal hygiene standards and expectations per Standard of Operating Procedures
• Full awareness of DOH compliance (NYC DOHMH); shall also act as walk-through liaison whilst DOH is on property
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations
• Extensive knowledge of Kronos (Payroll), Birchstreet (Ordering System), and Avero (Reporting Tool)
• Able to maintain a high level of confidentiality
• Strong communication (both written and oral) and management skills
• Able to traverse spaces throughout the building as necessary
• Able to work standing for a minimum of 10 hours a day
• Periodical bending, kneeling, and stretching
• Able to pull, push, carry, and lift at least 50 pounds
• Must be able to seize, grasp, turn, and hold objects with hands
• Basic knowledge in SevenRooms (Reservations System), Squirrel (POS System), Opera (Hotel Ops Platform)

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.

Park Hyatt Kyoto Higashiyama | Multiple Locations

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