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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,600.00 - $66,900.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Family bonding time
Adoption assistance
Discounted rooms
Complimentary rooms
free colleague meals
Well-being assistance
educational assistance
Job Description
Hyatt is a globally renowned hospitality company recognized for its commitment to exceptional guest experiences and superior service standards. The company operates an extensive portfolio of luxury hotels and lifestyle brands known for their dedication to creating welcoming environments and meaningful guest interactions. Hyatt's focus on innovative concepts and vibrant culinary experiences distinguishes it from other hospitality brands, making it a preferred choice for guests who value both quality and atmosphere. Among its diverse operations, Hyatt manages premier lifestyle hotels in Downtown Austin, including the Thompson and Tommie Austin. These properties cater to discerning travelers and residents seeking elevated accommodations... Show More
Job Requirements
- 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
- Hotel experience a plus
- Flexible schedule, including availability for mornings, evenings, weekends, and holidays
- Geographic and schedule flexibility preferred
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
- Hotel experience a plus
- Flexible schedule, including availability for mornings, evenings, weekends, and holidays
- Geographic and schedule flexibility preferred
- Branded restaurant experience
- Lifestyle hotel experience
- Familiarity with Birchstreet or similar purchasing platforms
- Experience in multi-outlet environments
- Leadership competencies
- Drives results through operational discipline
- Builds trust through consistency and accountability
- Leads with professionalism and integrity
- Embraces feedback and continuous improvement
- Champions safety and sanitation standards
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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