Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Tuition Reimbursement
Paid holidays
Health Insurance
Adoption assistance
Employee stock purchase plan
Paid Time Off
On-the-job training
Job Description
Hyatt Hotels Corporation is a renowned global hospitality company known for its luxury lodging and premier lifestyle hotel brands. Hyatt is committed to delivering personalized and attentive service to its guests by employing passionate and dedicated associates. Among its extensive portfolio of properties, Hyatt aims to create memorable experiences by blending high standards of hospitality with thoughtful customer care and innovation. The Hyatt brand epitomizes not only exceptional service but also quality culinary offerings and dynamic guest engagement, catering to diverse travelers seeking both comfort and distinctive cultural immersion in their stays.
This particular role is based at Arriba Abajo, a vibrant Cantina-themed Bar and Restaurant located within the distinguished Thompson and Tommie Austin hotels in Downtown Austin. These lifestyle hotels are celebrated for their unique blend of luxury, design, and local cultural connections, making them popular destinations for both leisure and business travelers. The new Arriba Abajo concept will open in early spring, boasting an impressive 17,000 square feet of indoor and outdoor dining and lounge spaces, multiple private event venues, and a pool deck serving the hotels’ guests and residents. This position offers a compelling opportunity for an ambitious culinary professional wanting to grow within a prestigious branded restaurant environment situated inside a lifestyle hotel.
The leadership position at Arriba Abajo is designed as a hands-on, service-oriented role focused on driving the day-to-day culinary operations alongside supporting the financial performance of the restaurant. The successful candidate will work closely with senior culinary leadership to ensure quality, consistency, and exceptional guest experiences during breakfast, lunch, and select dinner services. With responsibility for managing key operational functions including food production, vendor communications, inventory control, and labor scheduling, the role demands strong organizational skills and a keen eye on cost management and efficiency. This position also emphasizes team development, with leadership responsibilities that include training, coaching, hiring, and fostering a positive culture of accountability and excellence within the kitchen team.
Hyatt provides an environment where culinary leaders can thrive and advance. The role is a stepping stone toward a Chef de Cuisine position within one to two years for the right individual motivated to grow professionally. This opportunity offers a dynamic work environment where innovation meets tradition, set within restaurants that blend authentic culinary experiences with lifestyle-focused hospitality. Arriba Abajo’s restaurant concept supports creativity in menu development aligned with brand standards, and planned special events and private functions add variety and challenge to daily responsibilities. The culinary leader will embody Hyatt’s values and brand standards, promoting a culture of professionalism, collaboration, and guest satisfaction at all times.
Working at Hyatt means joining a forward-thinking hospitality group that values career growth, diversity, and employee well-being. The role’s setting in thriving, lifestyle-centric hotels offers exposure to an upscale clientele and collaborative opportunities across multiple departments, all of which enrich the employee experience and career progression possibilities. Hyatt’s core philosophy—the Hyatt Touch—underscores this position, focusing on meaningful interactions, thoughtful leadership, and a commitment to excellence within a high-energy professional kitchen. The hospitality company’s reputation for nurturing talent ensures that candidates embarking on this culinary leadership path will receive support and recognition as part of their journey towards future advancement in the globally respected Hyatt brand.
This particular role is based at Arriba Abajo, a vibrant Cantina-themed Bar and Restaurant located within the distinguished Thompson and Tommie Austin hotels in Downtown Austin. These lifestyle hotels are celebrated for their unique blend of luxury, design, and local cultural connections, making them popular destinations for both leisure and business travelers. The new Arriba Abajo concept will open in early spring, boasting an impressive 17,000 square feet of indoor and outdoor dining and lounge spaces, multiple private event venues, and a pool deck serving the hotels’ guests and residents. This position offers a compelling opportunity for an ambitious culinary professional wanting to grow within a prestigious branded restaurant environment situated inside a lifestyle hotel.
The leadership position at Arriba Abajo is designed as a hands-on, service-oriented role focused on driving the day-to-day culinary operations alongside supporting the financial performance of the restaurant. The successful candidate will work closely with senior culinary leadership to ensure quality, consistency, and exceptional guest experiences during breakfast, lunch, and select dinner services. With responsibility for managing key operational functions including food production, vendor communications, inventory control, and labor scheduling, the role demands strong organizational skills and a keen eye on cost management and efficiency. This position also emphasizes team development, with leadership responsibilities that include training, coaching, hiring, and fostering a positive culture of accountability and excellence within the kitchen team.
Hyatt provides an environment where culinary leaders can thrive and advance. The role is a stepping stone toward a Chef de Cuisine position within one to two years for the right individual motivated to grow professionally. This opportunity offers a dynamic work environment where innovation meets tradition, set within restaurants that blend authentic culinary experiences with lifestyle-focused hospitality. Arriba Abajo’s restaurant concept supports creativity in menu development aligned with brand standards, and planned special events and private functions add variety and challenge to daily responsibilities. The culinary leader will embody Hyatt’s values and brand standards, promoting a culture of professionalism, collaboration, and guest satisfaction at all times.
Working at Hyatt means joining a forward-thinking hospitality group that values career growth, diversity, and employee well-being. The role’s setting in thriving, lifestyle-centric hotels offers exposure to an upscale clientele and collaborative opportunities across multiple departments, all of which enrich the employee experience and career progression possibilities. Hyatt’s core philosophy—the Hyatt Touch—underscores this position, focusing on meaningful interactions, thoughtful leadership, and a commitment to excellence within a high-energy professional kitchen. The hospitality company’s reputation for nurturing talent ensures that candidates embarking on this culinary leadership path will receive support and recognition as part of their journey towards future advancement in the globally respected Hyatt brand.
Job Requirements
- culinary education or equivalent on-the-job training
- 1-2 years of leadership experience in a high-volume culinary environment
- strong knowledge of kitchen operations and food production
- ability to expedite busy brunch services confidently
- experience with inventory management and ordering
- basic financial management skills
- excellent communication and leadership abilities
- ability to work mornings, evenings, weekends, and holidays
- flexibility to adapt schedule and location
- proficiency with computer systems
- commitment to safety and sanitation standards
Job Qualifications
- 1-2+ years of leadership experience in a high-volume restaurant or hotel culinary environment
- experience leading breakfast and brunch service strongly preferred
- in-depth knowledge of kitchen operations, food production, and service execution
- proven ability to confidently expedite service in a fast-paced environment
- experience with ordering, inventory management, scheduling, and labor alignment
- foundational understanding of food cost control and basic financial management
- strong leadership, communication, organization, and relationship-building skills
- experience training, coaching, and developing culinary team members
- ability to produce a consistent, high-quality product in a timely manner
- demonstrated commitment to exceeding guest expectations in a service-driven environment
- proficient in general computer systems and kitchen-related technology
- culinary education and/or equivalent on-the-job training preferred
- flexible schedule, including availability for mornings, evenings, weekends, and holidays
- geographic and schedule flexibility preferred
Job Duties
- lead breakfast, lunch, and select dinner services with a hands-on presence on the line
- expedite during peak service periods and ensure smooth execution
- supervise preparation and cooking of food items, ensuring quality, consistency, and timing
- maintain strong BOH/FOH communication and cross-department collaboration
- support senior culinary leadership by assuming day-to-day management responsibilities
- act as liaison between culinary and other hotel departments
- plan, coordinate, and execute special events and holiday functions
- develop and implement creative menu items aligned with Hyatt and brand standards
- own ordering, inventory, and vendor communication
- manage weekly scheduling and labor alignment
- conduct monthly inventory and monitor food cost
- build and maintain pars, prep lists, and structured line check systems
- monitor daily food production, ordering, and quality standards
- ensure proper safety and sanitation of all kitchen facilities and equipment
- assist in managing food cost and reducing waste
- align staffing levels to forecasted volume and labor targets
- maintain awareness of budget goals and operational efficiencies
- ensure proper use of Hyatt purchasing systems
- train, mentor, and coach culinary team members
- manage hourly kitchen employees including scheduling, payroll, training, coaching, evaluating, and hiring
- may supervise culinary supervisors and other junior sous chefs
- participate in hiring and onboarding efforts
- lead the team toward exceptional guest service and colleague satisfaction results
- build a culture of urgency, accountability, pride, and professionalism
- model Hyatt values and brand standards while fostering team growth and retention
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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