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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
Job Description
Hyatt Regency is a globally recognized hotel brand known for its commitment to providing exceptional hospitality experiences. As part of the Hyatt Hotels Corporation, Hyatt Regency hotels are distinguished by their prime locations, upscale accommodations, and a broad array of amenities catering to both business and leisure travelers. The brand prides itself on delivering outstanding guest service, culinary excellence, and dynamic experiential offerings within its diverse food and beverage outlets. Hyatt Regency's culinary operations encompass multiple venues including fine dining restaurants, banquets, catering events, and in-room dining services. This extensive range highlights the brand's dedication to versatility and innovation in... Show More
Job Requirements
- 5+ years of relevant experience in a hotel environment with independent restaurants
- Managing sous chefs and guiding kitchen staff oversight
- Acting as coach and mentor for culinary staff
- Monitoring and training staff on proper sanitation procedures
- Ensuring staff compliance with uniform and food safety standards
- Overseeing daily production in main kitchen
- Conducting walk-throughs and random food tastings
- Reviewing event orders with Banquet Chef
- Assisting in presenting new menu items
- Monitoring cleaning and maintenance of kitchen equipment
- Proven track record with business results across multiple outlets
- Experience leading and motivating teams to meet objectives
- Navigating complex business problems and collaborating cross-functionally
- Excellent oral and written communication skills in English
- Strong interpersonal skills for advising, coaching and conflict resolution
- Customer-focused with financial and strategic skills including profit and loss analysis
- Familiarity with Microsoft Office Suite
- Ability to perform physical tasks including standing, bending, climbing stairs and lifting up to 35 pounds
- Flexible schedule including evenings, weekends and holidays
- Maintaining professional appearance and manner
- Mobility between facilities
- Emergency situation awareness and response skills
- Ability to help co-workers and be a team player
- Multitasking and delegating operational and admin duties
- Providing inspirational leadership and accountability for culinary programs
- Recruiting and developing talented team members
- Staying current with management operating plans
- Working on culinary innovations and promotions
- Collaborating with Director of Food and Beverage on financial strategy
- Performing other assigned tasks
Job Qualifications
- At least 5 years of progressive experience in the hotel or related culinary field
- A 2-year college degree with 3 or more years of related experience or a 4-year degree with 1 to 2 years related experience or a Culinary Degree with 1 to 2 years progressive hotel experience
- Proficiency in Windows Operating Systems and company-approved software including spreadsheets and word processing
- Supervisory experience in culinary leadership
- Ability to communicate clearly and effectively
- Skill in evaluating and selecting among alternative courses of action
- Experience working under pressure and managing workplace problems
- Capacity to listen, understand and clarify issues raised by staff and guests
- Ability to work with financial data and perform basic arithmetic
- Maintaining composure and objectivity under pressure
Job Duties
- Oversight of multiple culinary units including restaurants, banquets, catering, and in-room dining
- Hiring, training and performance management of culinary staff
- Managing day-to-day kitchen operations and food preparation
- Ensuring compliance with health, safety and sanitation regulations
- Communicating and coordinating with department heads and partners
- Driving talent management including recruitment and policy enforcement
- Participating in menu development and culinary innovation
- Conducting quality control such as food tastings and event order reviews
- Overseeing purchasing and vendor relationships
- Managing financial aspects including profit and loss analysis
- Leading and motivating the culinary team to achieve business objectives
- Managing projects and delegating administrative duties
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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