Alamat
Bentuk pekerjaanAt Hyatt, we believe our guests select us because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry.
The goal of the Chef de Cuisine is to manage the Waterfront restaurant. The Chef de Cuisine will take council from Director of F&B and Culinary Operations to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.
The salary range for this position is $66,100 to $95,700. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.
Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it’s career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.
Hyatt is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
Responsibilities include:
- Act as senior leadership by developing and assuming key management responsibilities
- Assume the role of liaison between all dining room operations and culinary staff
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items within the restaurant concept
- Plan, coordinate & implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, and quality and consistency on a daily basis
- Participate in marketing events directly related to their specific restaurant
