Alamat
Bentuk pekerjaanAt Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences.
The goal of the Restaurant Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances the Restaurant Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Restaurant Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities include:
- Support senior leadership by developing and assuming basic management responsibilities
- Assume the role of liaison between all departments within the culinary division and all other hotel departments
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items that adhere to Hyatt brand standards
- 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
- Ensure proper safety and sanitation of all kitchen facilities and equipment
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.
