Job Overview
Compensation
Salary
Range $84,900.00 - $135,600.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) retirement plan
Tuition Reimbursement
Discount hotel stays
complimentary meals during work hours
Job Description
Hyatt Regency Huntington Beach Resort and Spa is a premier luxury resort located along the beautiful coastline of Huntington Beach, California. Known for its stunning Spanish-inspired architecture and breathtaking views of the Pacific Ocean, the resort offers guests a blend of relaxation and excitement with exceptional amenities. These amenities include extensive meeting spaces perfect for conferences and weddings, a full-service spa offering pampering treatments, and high-quality dining options that cater to a variety of tastes. The resort prides itself on delivering superior service in a stunning seaside setting, making it a sought-after destination for both leisure and business travelers. It is also notably recognized as one of the "100 Best Companies to Work For" in the United States by FORTUNE magazine, highlighting its commitment to a positive work culture and employee well-being.
As a Chef De Cuisine at Pete's Sunset Grille Restaurant within the Hyatt Regency Huntington Beach Resort and Spa, you will take on a leadership role that combines culinary creativity with operational expertise. The position offers an attractive salary range of $84,900 to $135,600 and is full-time. You will be responsible for overseeing the restaurant's culinary operations, ensuring guests enjoy optimum satisfaction with both food quality and service. This role requires working closely with the Executive Chef to develop and implement innovative menus and concepts that align with the restaurant's coastal dining theme. Your responsibilities will span managing kitchen staff, supervising food preparation, maintaining inventory and food quality, and coordinating special events and holiday functions.
As a senior leader, you will serve as a key liaison between kitchen and front-of-house operations, fostering communication and teamwork to create a seamless guest experience. The position demands a high level of organizational skills, the ability to manage a high-volume kitchen, and a dedication to exceeding guest expectations. You will also take an active role in hiring, training, coaching, and reviewing kitchen staff to build a motivated and skilled culinary team. Attention to financial management, including payroll, scheduling, and budget forecasting, will be vital to keep operations efficient and profitable.
Hyatt values associates who are energetic, entrepreneurial, and passionate about delivering exceptional customer service. The Chef De Cuisine position is perfect for individuals who thrive in fast-paced environments and are ready to embrace a blend of creative culinary arts with leadership and operational management. Flexibility to work evenings, weekends, and holidays is essential due to the nature of the hospitality industry.
Joining Hyatt means becoming part of a company that prioritizes wellbeing, diversity, and career development. Employees enjoy benefits such as health insurance, tuition reimbursement, and a supportive workplace culture that encourages growth and inclusion. The resort’s commitment to excellence extends not only to guests but also to its associates, creating a unique and rewarding career opportunity for culinary professionals who aspire to make an impact in a top-tier resort setting.
As a Chef De Cuisine at Pete's Sunset Grille Restaurant within the Hyatt Regency Huntington Beach Resort and Spa, you will take on a leadership role that combines culinary creativity with operational expertise. The position offers an attractive salary range of $84,900 to $135,600 and is full-time. You will be responsible for overseeing the restaurant's culinary operations, ensuring guests enjoy optimum satisfaction with both food quality and service. This role requires working closely with the Executive Chef to develop and implement innovative menus and concepts that align with the restaurant's coastal dining theme. Your responsibilities will span managing kitchen staff, supervising food preparation, maintaining inventory and food quality, and coordinating special events and holiday functions.
As a senior leader, you will serve as a key liaison between kitchen and front-of-house operations, fostering communication and teamwork to create a seamless guest experience. The position demands a high level of organizational skills, the ability to manage a high-volume kitchen, and a dedication to exceeding guest expectations. You will also take an active role in hiring, training, coaching, and reviewing kitchen staff to build a motivated and skilled culinary team. Attention to financial management, including payroll, scheduling, and budget forecasting, will be vital to keep operations efficient and profitable.
Hyatt values associates who are energetic, entrepreneurial, and passionate about delivering exceptional customer service. The Chef De Cuisine position is perfect for individuals who thrive in fast-paced environments and are ready to embrace a blend of creative culinary arts with leadership and operational management. Flexibility to work evenings, weekends, and holidays is essential due to the nature of the hospitality industry.
Joining Hyatt means becoming part of a company that prioritizes wellbeing, diversity, and career development. Employees enjoy benefits such as health insurance, tuition reimbursement, and a supportive workplace culture that encourages growth and inclusion. The resort’s commitment to excellence extends not only to guests but also to its associates, creating a unique and rewarding career opportunity for culinary professionals who aspire to make an impact in a top-tier resort setting.
Job Requirements
- Culinary education and/or on the job training
- Experience with kitchen operations
- Leadership skills
- Communication skills
- Organizational skills
- Ability to manage staff and schedules
- Customer service experience
- Ability to work in a fast-paced environment
- Geographic and schedule flexibility including evenings, weekends and holidays
- Physical stamina to stand and walk for long periods and lift moderate weight
- California Food Handlers Certification
- CA Responsible Beverage Service (RBS) Certification
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
- 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 required including evenings, weekends and holidays
- Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line
- Refined verbal and written communication skills, including competency with Excel, Outlook, Word, PowerPoint, and Publisher
- A true desire to satisfy the needs of others in a fast-paced environment, including guests, associates, management team and owners
- Candidates should be extremely detail oriented and organized
- Must have excellent organizational, interpersonal and administrative skills
- Duties may also include training, staff development and scheduling
- Must have physical stamina to lift moderate amounts of weight
- Ability to stand and walk for long periods
- Must be able to work weekends, holidays, and be flexible to work AM/PM shifts according to business demands
- California Food Handlers Certification required
- CA Responsible Beverage Service (RBS) Certification Required
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 & 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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