Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,300.00 - $99,000.00
Benefits
competitive salary
Annual bonus plan
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401(k) plan with Company Match
Paid Time Off
Professional development opportunities
Employee travel benefits
Food and beverage discounts
Job Description
Hyatt Hotels Corporation is a globally recognized leader in the hospitality industry, known for its commitment to exceptional service, innovative culinary experiences, and creating memorable guest stays. As a premier international hospitality company, Hyatt operates a portfolio of luxury and lifestyle hotels, resorts, and vacation properties worldwide. The company prides itself on fostering a vibrant workplace culture where employees are empowered to deliver extraordinary experiences and grow their careers in the dynamic hospitality environment. Hyatt's dedication to culinary excellence is evident through its diverse food and beverage venues, including signature restaurants, bars, lounges, banquet services, room service, and colleague cafeterias.... Show More
Job Requirements
- Bachelor’s degree in culinary arts, hospitality management, or related field preferred
- Minimum 5 years’ experience in an executive culinary leadership role
- Proven track record managing high-volume culinary operations
- Knowledge of HACCP, ServSafe, and local health regulations
- Strong leadership and team-building skills
- Excellent communication and organizational abilities
- Ability to work a flexible schedule including weekends and holidays
- Must have or be able to obtain NYC Food Handlers Certificate within 60 days of employment
- Physical stamina for long shifts and manual labor
- Proficiency with culinary and management software
- Commitment to uphold Hyatt brand standards and values
- Experience in menu development and financial management
- Valid work authorization for the position location
Job Qualifications
- Proven success as Executive Chef, CDC, or equivalent in high-volume, upscale kitchens (hotel or multi-concept restaurant highly preferred)
- Expertise in classical and modern culinary techniques, cost control, inventory systems, HACCP, menu engineering, and current culinary trends
- Visionary and hands-on mentor with strong interpersonal and communication skills
- Proficient in back-of-house software (inventory, scheduling, recipe costing) and MS Office
- Physical ability to stand and walk entire shifts, safely lift up to 50 lbs
- Certified ServSafe Manager or equivalent and state/local food handler certifications
- Schedule flexibility for early mornings, late nights, weekends, holidays, and multi-site support
Job Duties
- Champion Hyatt brand standards while driving seasonal, locally inspired, and profit-focused menus
- Personally execute or oversee critical production and plate presentations
- Lead quarterly menu engineering sessions and retire low performers while launching trend-forward, standards-compliant items
- Create decorative food displays for banquets and special functions
- Provide hands-on direction for all back-of-house teams including stewarding and purchasing
- Review staffing levels daily to balance guest service, labor budgets, and business volume
- Conduct preshift line checks, lead preservice huddles, and maintain visible presence during peak periods and VIP events
- Ensure flawless food allergy handling, temperature controls, HACCP logs, and zero critical health violations
- Own back-of-house P&L lines including food cost, labor, supplies, uniforms, and equipment
- Negotiate with vendors, approve orders, and manage inventory turns
- Develop and enforce purchasing, receiving guidelines, and waste reduction controls
- Recruit, hire, onboard, schedule, and develop a 25+ person multioutlet culinary brigade
- Set clear performance goals and deliver regular reviews
- Foster an open-door culture of trust, mentorship, and mutual respect
- Train associates on fundamentals of great cooking, plate presentation, and Hyatt service behaviors
- Administer progressive discipline and documentation according to SOPs and support Peer Review Process
- Enforce ServSafe and local regulations ensuring all staff maintain required certifications
- Champion a safety-first culture by communicating and monitoring safety codes
- Coordinate kitchen equipment repair and preventive maintenance
- Actively engage with guests, gather feedback, and act on guest satisfaction surveys and social channels
- Empower staff to exceed guest expectations with real-time coaching and recognition
- Collaborate with marketing on culinary storytelling and on-brand activations
- Prepare budgets, forecasts, and strategic plans for culinary operations
- Provide timely and accurate information to executive leadership and colleagues
- Analyze operational data to solve problems and drive continuous improvement
Job Location
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