Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $76,700.00 - $95,900.00
Work Schedule
Standard Hours
Benefits
Paid holidays
Vacation leave
sick leave
medical health care
paid FamilyBonding Time
Adoption assistance
Discounted and complimentary rooms
free colleague meals
complimentary parking
Job Description
Manchester Grand Hyatt San Diego is a premier waterfront destination located in the vibrant heart of downtown San Diego. This iconic hotel boasts 1,628 luxurious guestrooms and offers an impressive 320,000 square feet of versatile event space with breathtaking views of the Pacific Ocean and the city skyline. Recognized as a AAA 4-Diamond property and ranked among the Top 10 Meeting Hotels in the United States by Cvent, Manchester Grand Hyatt San Diego combines sophistication and excellent service to create unforgettable experiences for its guests. The hotel prides itself on the dedication and professionalism of its associates who play a... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience as a Chef de Cuisine or in a similar senior culinary role
- Strong leadership and organizational skills
- Ability to manage a diverse team
- Knowledge of health and safety regulations
- Excellent time management skills
- Ability to work flexible hours such as evenings, weekends, and holidays
Job Qualifications
- Culinary degree or equivalent experience
- Proven experience in a senior culinary leadership role
- Strong managerial and team leadership skills
- Excellent knowledge of food preparation and kitchen operations
- Ability to create and develop innovative menus
- Experience with budget management and cost control
- Outstanding communication and interpersonal skills
- Ability to work in a high-volume environment
Job Duties
- 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 and implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- May manage other key culinary leadership roles 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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