Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $95,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k) retirement plan
Life insurance
Disability insurance
Job Description
The Hyatt Regency on the Hudson is a prestigious hotel located in the heart of downtown Jersey City, perched on a scenic pier that offers breathtaking views of the New York City Skyline. As one of the oldest and most respected hotels in the area, it is renowned for its exceptional guest experiences, rich history, and commitment to quality service. Situated in the bustling business district of Jersey City, the hotel is surrounded by a vibrant community of residents and businesses, providing a dynamic and engaging atmosphere for both guests and staff. Its prime location is complemented by easy access... Show More
Job Requirements
- Post high school education preferred
- Minimum five years’ experience in a related culinary position
- Knowledge of food production and kitchen management
- Experience in hotel operations desirable
- Strong leadership abilities
- Ability to manage budgets and control costs
- Excellent communication skills
- Flexibility to work various shifts including weekends and holidays
Job Qualifications
- Two+ years of post high school education, culinary education is desirable
- Five+ years of employment in a related position
- Hotel experience preferred
- Requires advanced knowledge of the principles and practices within the food profession including experiential knowledge for management of people, complex problems and food and beverage management
- Knowledge of hotel operations including marketing, security and safety programs, personnel and labor relations, business plans, repairs, maintenance, budget forecasting, quality assurance, hospitality law and long-range planning
- Leadership skills to motivate and develop staff and to ensure accomplishment of goals
- Ability to work effectively under time constraints and deadlines
- Effective verbal and written communication skills with the ability to adapt communication style to different audiences
- Flexibility for all shifts including weekends and holidays
Job Duties
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards
- Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment
- interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate
- Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
- Monitor, analyze and control all labor and food costs
- prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
- Promote the accident prevention program to minimize liabilities and related expenses
- Assist the executive chef in the creation, costing and implementation of seasonal and special menus
- Assume the responsibilities of the executive chef in his/her absence
- Comply with attendance rules and be available to work on a regular basis
- Perform any other job-related duties as assigned
- Focus heavily on banquets production and execution
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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