Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Work-life balance
Colleague recognition
Medical insurance
Dental Insurance
Vision Insurance
401(k) and company match
Employee stock purchase plan
Complimentary covered parking
free colleague meals
global hotel discounts
Learning and development support
Paid holidays
Sick Time
vacation
exclusive discounts
Job Description
Hyatt Regency DFW is a premier hospitality establishment located conveniently at the Dallas/Fort Worth International Airport. This upscale hotel boasts 811 guestrooms and an impressive 92,000 square feet of function space, making it a sought-after destination for travelers and event attendees alike. The hotel exemplifies Hyatt's commitment to exceptional service and hospitality, focusing on anticipating the needs of both guests and colleagues. This service philosophy is deeply embedded in the hotel culture, fostering an environment where empathy and meaningful moments define the guest experience. At Hyatt Regency DFW, employees are encouraged to work collaboratively as a team to uphold these... Show More
Job Requirements
- Minimum 2+ years culinary hotel leadership
- Proven experience as a sous chef in a high-volume setting
- Culinary degree is preferred
- Maintain a positive and professional approach with coworkers and customers
- Maintain a high level of responsibility attention to detail and the ability to adapt under pressure
- Must have physical stamina to stand lift push and pull moderate amounts of weight
- In-depth skills and knowledge of kitchen operations and advanced cooking skills
- Possess strong leadership communication organization and relationship skills
- Proficient in general computer knowledge
- Capable of producing a consistent quality product in a timely manner
- Flexible schedule to include weekends and holidays as well as AM Mid and PM shifts
Job Qualifications
- In-depth skills and knowledge of all kitchen operations
- Possess strong leadership communication organization and relationship skills
- Experience with training basic financial management and customer service
- Proficient in general computer knowledge
- A true desire to exceed guest expectations in a fast-paced customer service environment
- Capable of producing a consistent product in a timely manner
- Strong training and communication skills
- Culinary education and/or on the job training hotel experience preferred
- Geographic and schedule flexibility preferred
Job Duties
- Oversee daily kitchen operations ensuring consistency and excellence in food quality and presentation
- Develop and execute creative menus that reflect the restaurant concept and culinary trends
- Manage food costs inventory and vendor relationships to maintain budgetary goals
- Ensure compliance with health safety and sanitation standards
- Collaborate with front-of-house teams to deliver exceptional guest experiences
- Manage culinary colleagues through scheduling payroll training coaching evaluating and hiring
- Lead inspire and coach the team towards achieving exceptional guest service and colleague satisfaction results
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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