Job Overview
Compensation
Salary
Exact $80,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional Development
meal discounts
Job Description
The new Cantina-themed Bar and Restaurant, opening inside the Thompson and Tommie Austin hotels, presents a distinctive dining experience in Downtown Austin. These two premier lifestyle hotels are celebrated destinations, blending luxury and contemporary style in the vibrant heart of the city. The addition of this cantina-style establishment adds a fresh and inviting culinary concept, designed to offer both guests and residents a diverse and dynamic setting for enjoying flavorful cuisine and crafted beverages. This restaurant will span 17,000 square feet of versatile indoor and outdoor dining and lounge spaces, also featuring multiple venues perfect for hosting private events as well as a pool deck serving hotel guests and residents. Positioned at the intersection of modern hospitality and local culture, this venue is designed to showcase the best of Austin's culinary scene with a sophisticated yet approachable atmosphere. By combining traditional cantina vibes with creative, modern flair, this new restaurant aims to become a landmark spot for locals and visitors alike.
The role of the Chef de Cuisine is a pivotal leadership position critical to the successful launch and ongoing operations of this new establishment slated to open in Spring 2024. Serving as the head of the restaurant kitchen, the Chef de Cuisine will guide and manage the culinary team through the pre-opening phase and beyond, ensuring that the highest standards of quality, efficiency, and guest satisfaction are met consistently. This includes collaborating with the Corporate liaison and senior management to develop and implement innovative menu items that honor Hyatt brand standards, overseeing food production processes, and maintaining strict safety and sanitation protocols in the kitchen facilities.
The Chef de Cuisine will also play a vital role in workforce management by supervising hourly kitchen employees through scheduling, payroll management, training, coaching, evaluation, and hiring, while potentially overseeing less senior sous chefs and supervisors. Leadership within the kitchen extends beyond operational tasks; the Chef de Cuisine will inspire and motivate the culinary team to deliver exceptional guest experiences and maintain a positive work environment. Event planning, coordination, and execution are also key responsibilities, as the venue will host special and holiday functions. Additionally, the Chef de Cuisine will monitor daily kitchen operations, including food ordering, cost control, quality assurance, and consistency to ensure the restaurant's long-term success and profitability. This role demands a highly skilled culinary professional with strong management abilities, a passion for creative cuisine, and the capability to thrive in a fast-paced, upscale hospitality environment.
The role of the Chef de Cuisine is a pivotal leadership position critical to the successful launch and ongoing operations of this new establishment slated to open in Spring 2024. Serving as the head of the restaurant kitchen, the Chef de Cuisine will guide and manage the culinary team through the pre-opening phase and beyond, ensuring that the highest standards of quality, efficiency, and guest satisfaction are met consistently. This includes collaborating with the Corporate liaison and senior management to develop and implement innovative menu items that honor Hyatt brand standards, overseeing food production processes, and maintaining strict safety and sanitation protocols in the kitchen facilities.
The Chef de Cuisine will also play a vital role in workforce management by supervising hourly kitchen employees through scheduling, payroll management, training, coaching, evaluation, and hiring, while potentially overseeing less senior sous chefs and supervisors. Leadership within the kitchen extends beyond operational tasks; the Chef de Cuisine will inspire and motivate the culinary team to deliver exceptional guest experiences and maintain a positive work environment. Event planning, coordination, and execution are also key responsibilities, as the venue will host special and holiday functions. Additionally, the Chef de Cuisine will monitor daily kitchen operations, including food ordering, cost control, quality assurance, and consistency to ensure the restaurant's long-term success and profitability. This role demands a highly skilled culinary professional with strong management abilities, a passion for creative cuisine, and the capability to thrive in a fast-paced, upscale hospitality environment.
Job Requirements
- Minimum 5 years culinary experience
- Prior experience in a leadership role within a restaurant
- Proven ability to manage kitchen staff and operations
- Strong organizational skills
- Ability to work in a fast-paced environment
- Flexibility to work evenings, weekends and holidays
- Knowledge of Hyatt brand standards and hospitality services
Job Qualifications
- Culinary degree or equivalent experience
- Extensive experience in a high-volume, upscale restaurant environment
- Strong leadership and management skills
- Ability to develop creative menu items
- Experience in event planning and coordination
- Excellent communication and interpersonal skills
- Knowledge of food safety and sanitation standards
Job Duties
- Support senior leadership and Hyatt internal RB&E Restaurant Group by developing and assuming basic management responsibilities
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items that adhere to Hyatt brand standards
- 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
- Ensure proper safety and sanitation of all kitchen facilities and equipment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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