Chef de Cuisine

The Chef de Cuisine is responsible for overseeing the daily culinary operations of all hotel F&B outlets. This includes managing kitchen staff, ensuring the highest standards of food quality and presentation, driving menu innovation, controlling costs, and maintaining compliance with safety and sanitation standards. The Chef de Cuisine leads, develops, and motivates the culinary team to deliver exceptional dining experiences in alignment with the property’s brand standards. The Chef de Cuisine will take council from the Executive Chef 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.

What You’ll Do:

• Lead all culinary operations for hotel restaurants, lounges, bars, in-room dining, and other F&B outlets (excluding banquets).
• Develop and execute innovative menus aligned with market trends, guest preferences, and brand standards.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Ensure food quality, consistency, and presentation meet or exceed established standards.
• Collaborate with the Food & Beverage Manager/Director on outlet concepts, promotions, and seasonal menu changes.
• Monitor inventory levels, order supplies, and maintain proper storage practices to minimize waste and manage food cost.
• Enforce strict compliance with health, safety, and sanitation regulations (local, state, and federal).
• Manage labor costs by optimizing scheduling and staffing based on business levels.
• Conduct regular kitchen inspections and line checks to uphold cleanliness, organization, and equipment maintenance.
• Mentor and develop culinary team members, providing coaching and support for career advancement.
• Address guest feedback regarding food quality and make improvements as needed.
• Partner with purchasing and receiving teams to ensure the highest quality ingredients are sourced.
• Collaborate with other departments (Front of House, Stewarding, HR, etc.) to ensure smooth operations.

**The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.

Why Chose Hyatt?

At Hyatt, your success matters. We offer:

• Competitive Salary: $65,000 – $80,000
• Health Benefits: Medical, dental, and vision insurance starting after just 30 days
• Perks & Discounts:
• Free and discounted room nights
• Friends & family rates at Hyatt properties
• Discounts on food and beverage
• Exclusive savings on tech, wellness apps, and more (e.g., Apple, AT&T, Headspace)


• Work-Life Balance: Paid time off, including new child leave
• Retirement Support: 401(k) matching (up to 4%) and employee stock purchase plan
• Growth Opportunities: Tuition reimbursement and robust training programs
• Everyday Conveniences: Meal credit for employees

Qualifications

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, independent restaurant experience is preferred
• Geographic and schedule flexibility preferred

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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