Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,600.00 - $106,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
12 complimentary hotel room nights at Hyatt hotels world-wide
unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide
Bereavement and jury duty pay
Vacation leave
sick leave
new child leave
Medical insurance
Dental Insurance
Vision Insurance
Discounted prescriptions
Life insurance
Disability insurance
Flexible spending account
retirement savings plan option (401k) with employer match
Employee stock purchase plan
Complimentary employee meals
Job Description
The Seabird Resort and Mission Pacific Hotel are esteemed hospitality destinations recognized by Travel & Leisure World's Best Awards 2024. Mission Pacific holds the prestigious title of being the number one hotel in California and the Continental U.S., while The Seabird is proudly ranked number three in California. These award-winning resorts are celebrated for their exceptional service, stunning oceanfront locations, and dedication to providing memorable guest experiences. As part of the Hyatt family, these resorts uphold a tradition of luxury, quality, and genuine hospitality, attracting discerning travelers from across the globe who seek both comfort and sophistication in a beautiful coastal setting.
Joining the culinary team at these resorts offers a unique opportunity to work in a breathtaking environment with an unobstructed ocean view while being part of a dynamic, innovative group committed to excellence. We are currently seeking a skilled and experienced Chef de Cuisine to lead breakfast and lunch culinary operations. This role is vital in maintaining the high standards for which our resorts are known. Reporting directly to the Executive Chef, the Chef de Cuisine plays a leadership role by managing and enhancing service at the restaurant and ensuring all guest culinary experiences meet or exceed expectations.
The ideal candidate will bring a wealth of culinary expertise, particularly in breakfast and lunch service, combined with proven leadership abilities to oversee food preparation, quality control, staff management, and menu development. They will act as the critical liaison between the culinary team and dining room operations, ensuring seamless coordination that results in authentic and memorable guest dining experiences. The role demands a passionate commitment to creativity, quality, and continuous improvement, as well as a welcoming and hospitable approach when interacting with guests.
Beyond daily kitchen management, the Chef de Cuisine will be responsible for scheduling, training, coaching, and evaluating kitchen staff, as well as participating in special events and holiday functions to create unique culinary offerings. Attention to detail in recipe documentation, food safety, and kitchen organization is essential. The role also involves collaborating on marketing initiatives related to the restaurant and maintaining an accurate and current recipe book. The successful candidate will demonstrate the ability to prioritize tasks effectively, manage costs, uphold premium quality standards, and foster a positive, productive, and supportive working environment.
This position offers a competitive salary range of $70,600 to $106,000, with compensation based on experience and education. Additionally, Hyatt provides an exceptional benefits package including complimentary hotel stays, discounted room rates worldwide, paid leave options, comprehensive medical, dental, and vision insurance, retirement plans with employer matching, employee stock purchase program, and complimentary meals. This role is perfect for a culinary professional eager to grow within a luxury hospitality brand who values teamwork, innovation, and excellence in guest service.
Joining the culinary team at these resorts offers a unique opportunity to work in a breathtaking environment with an unobstructed ocean view while being part of a dynamic, innovative group committed to excellence. We are currently seeking a skilled and experienced Chef de Cuisine to lead breakfast and lunch culinary operations. This role is vital in maintaining the high standards for which our resorts are known. Reporting directly to the Executive Chef, the Chef de Cuisine plays a leadership role by managing and enhancing service at the restaurant and ensuring all guest culinary experiences meet or exceed expectations.
The ideal candidate will bring a wealth of culinary expertise, particularly in breakfast and lunch service, combined with proven leadership abilities to oversee food preparation, quality control, staff management, and menu development. They will act as the critical liaison between the culinary team and dining room operations, ensuring seamless coordination that results in authentic and memorable guest dining experiences. The role demands a passionate commitment to creativity, quality, and continuous improvement, as well as a welcoming and hospitable approach when interacting with guests.
Beyond daily kitchen management, the Chef de Cuisine will be responsible for scheduling, training, coaching, and evaluating kitchen staff, as well as participating in special events and holiday functions to create unique culinary offerings. Attention to detail in recipe documentation, food safety, and kitchen organization is essential. The role also involves collaborating on marketing initiatives related to the restaurant and maintaining an accurate and current recipe book. The successful candidate will demonstrate the ability to prioritize tasks effectively, manage costs, uphold premium quality standards, and foster a positive, productive, and supportive working environment.
This position offers a competitive salary range of $70,600 to $106,000, with compensation based on experience and education. Additionally, Hyatt provides an exceptional benefits package including complimentary hotel stays, discounted room rates worldwide, paid leave options, comprehensive medical, dental, and vision insurance, retirement plans with employer matching, employee stock purchase program, and complimentary meals. This role is perfect for a culinary professional eager to grow within a luxury hospitality brand who values teamwork, innovation, and excellence in guest service.
Job Requirements
- Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
- Must be able to lift and carry up to 50 pounds
- Ability to stand and/or sit for prolonged periods of time
- Ability to physically maneuver through work areas
- bend, lift, carry, reach/extend arms, and hands above shoulder height frequently
- climb stairs and steps
- Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
- Be able to work in a standing position for long periods of time
- Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds
- Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
- Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates
Job Qualifications
- Minimum 3 years of culinary experience in a leadership role
- Preferred experience in breakfast and lunch restaurant
- Commitment to quality, excellence, and genuine hospitality
- Previous luxury hospitality experience preferred
- Passion for creating unique guest experiences, food, and beverage
- Highly organized and self-motivated with ability to manage multiple priorities under time constraints
- Ability to listen, communicate, and make connections
- Commitment to quality technique and continued refinement of skills
- Commitment to constant growth and professional development
- Ability to read, write, and speak English fluently
- Basic math and computer skills
- Punctual and reliable
- Preferred bilingual English/Spanish
Job Duties
- Act in a leadership role by developing and assuming key management responsibilities in assigned outlet
- 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
- 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
- Complete weekly payroll for culinary staff
- Participate in marketing events directly related to their specific restaurant
- Ensure all food and products are prepared and served according to outlet recipes, portioning, preparation, serving and health standards
- Maintain a clean, sanitary, and safe work environment
- Communicate effectively with all team members to assure standards are achieved
- Provide mentorship to new and less experienced staff members
- Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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