Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $76,700.00 - $105,000.00
Work Schedule
Flexible
Benefits
Complimentary employee meal
complimentary parking
Complimentary hotel nights
hotel discounts
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Flexible spending account
Paid holidays
Paid vacation
Paid sick leave
401k with Matching
Employee stock purchase plan
Educational Reimbursement
Job Description
Park Hyatt Aviara is a distinguished luxury resort located in Carlsbad, San Diego. Recognized as a AAA Five-Diamond destination, the resort has recently undergone renovations that showcase impressive architecture and offer guests an unparalleled experience combining world-class recreation with serene relaxation. Spanning 200 acres of lush natural beauty, Park Hyatt Aviara is home to an exquisite spa and an 18-hole golf course designed by Arnold Palmer, embodying the perfect blend of sophistication and approachable luxury. This unique setting is ideal for guests seeking a refined resort getaway where every detail emphasizes quality and comfort.
The Chef de Cuisine... Show More
The Chef de Cuisine... Show More
Job Requirements
- Culinary education or equivalent experience
- proven experience in kitchen management or as a chef
- demonstrated leadership skills in a food service environment
- ability to work in a fast-paced and demanding setting
- strong organizational and multitasking skills
- excellent communication and interpersonal abilities
- availability to work flexible hours including weekends and holidays
Job 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
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
OysterLink - a hiring platform for restaurants and hotels.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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