Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,600.00 - $91,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee assistance program
Job Description
Thompson is a renowned luxury hospitality brand that epitomizes an exclusive lifestyle experience defined by impeccable service, elegant design, and authentic guest interactions. It has established a reputation for delivering unique and personalized experiences that resonate with today’s discerning travelers. Through its collection of sophisticated properties, Thompson combines innovative culinary expertise, vibrant social environments, and superior accommodation standards to elevate the guest journey. The brand’s commitment to excellence extends to fostering a collaborative team culture that values creativity, integrity, and passion for hospitality.
The Executive Chef position at Thompson represents a pivotal role responsible for the comprehensive management of... Show More
The Executive Chef position at Thompson represents a pivotal role responsible for the comprehensive management of... Show More
Job Requirements
- Bachelor's degree in culinary arts, hospitality management or related field preferred
- minimum of 6 years progressive hotel culinary experience
- at least 4 years in senior culinary leadership role
- proven leadership and team management skills
- excellent communication skills in English
- proficiency in Microsoft Word and Excel
- strong organizational and administrative capabilities
- ability to work in fast-paced, high volume kitchen environments
- knowledge of food safety and sanitation standards
- ability to coach and mentor kitchen staff
- experience with budgeting and cost control
- availability to work flexible hours including weekends and holidays
- willingness to uphold and enforce company policies and standards
- demonstrated ability to interact respectfully with diverse cultures and backgrounds
Job Qualifications
- Demonstrated ability to effectively interact with people of cultural, disability, and ethnic backgrounds
- 6 years or more of progressive hotel culinary experience typically with Hyatt
- previous hotel pre-opening experience preferred
- service oriented style with professional presentations skills
- at least 4 years experience in a senior role in a culinary environment
- proven leadership skills
- must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line
- clear concise written and verbal communication skills in English
- must be proficient in Microsoft Word and Excel
- must have excellent organizational, interpersonal and administrative skills
- maintain communications with corporate staff
- coach and counsel employees to reflect Hyatt Service Standards and Procedures
Job Duties
- Leads kitchen management team
- provides direction for all day to day operations
- understands colleague position well enough to perform duties in colleague's absence or determine appropriate replacement to fill gaps
- provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honest/integrity
- leads by example
- encourages and builds mutual trust, respect, and cooperation among team members
- serving as a role model to demonstrate appropriate behaviors
- ensures property policies are administered fairly and consistently
- reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- established and maintains open, collaborative relationships with colleagues and ensures colleagues of the same within the team
- solicits colleague feedback, utilizes open door policy and reviews colleague satisfaction results to identify and address colleague problems or concerns
- demonstrate new cooking techniques and equipment to staff
- create and cost new menu items
- staying alert to new culinary trends and recipes
- develops and implements guidelines and control procedures for purchasing and receiving areas
- established goals including performance goals budget goals, team goals, etc
- communicates the importance of safety procedures, detailing procedure codes, ensuring colleague understanding of safety codes, monitoring process and procedures related to safety
- manages department controllable expenses including food costs, supplies, uniforms and equipment
- participates in the budgeting process for areas of responsibility
- know and implements brands safety standards
- review the divisions labor, breaks, and overtime weekly for division
- creates or provides direction for menu development
- monitors the quality of raw and cooked food products to ensure standards are met
- determines how food should be presented, and create decorative food displays
- recognizes superior quality products, presentation and flavor
- ensures compliance with food handling and sanitation standards
- follows proper handling and right temperature of all food products
- ensures colleagues maintain required food handling and sanitation certifications
- maintains purchasing, receiving and food storage standards
- prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- provides and supports service behaviors that are above and beyond for customer satisfaction and retention
- improves service by communicating as assisting individuals to understand guests needs, providing guidance, feedback and individual coaching when needed
- displays leader in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
- interacts with guests to obtain feedback on product quality and service levels
- response to and handles guest problems and complaints
- empowers colleagues to provide excellent customer service
- establishes guidelines so colleagues understand expectations and parameters
- ensures colleagues receive on-going training
- identifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skills
- ensures colleagues are treated fairly and equitably
- trains kitchen team on fundamentals of good cooking and excellent plate presentations
- administrates the performance appraisal process for direct report managers
- manages colleague progressive discipline procedures for areas of responsibility
- interacts with events, sales, and banquet teams on training regarding food knowledge and menu composition
- processes payroll on a weekly basis
- ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures
- interview, hire and assist with new hires onboarding as new team members join the team
- provides information to executive teams, managers, supervisors, co-workers and subordinates by telephone, in written form, email, or in person
- analyzes information and evaluating results to choose the best solution and solve problems
- all other requests as provided by leadership and business needs
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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