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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $81,000.00
Work Schedule
Standard Hours
Benefits
Multiple Tiers of Medical Coverage
Dental Insurance
vision coverage
401k Match
Tuition Reimbursement
Paid Time Off
hotel discounts
Job Description
Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course is a distinguished resort located in the picturesque Monterey Peninsula of California. Known for its stunning coastal views, luxurious accommodations, and world-class amenities, Hyatt Regency Monterey provides an exceptional hospitality experience to guests from around the world. The establishment prioritizes guest satisfaction by combining elegant surroundings with impeccable service, making it a premier destination for travelers seeking comfort, relaxation, and memorable stays. Hyatt Regency's location on the famed Del Monte Golf Course offers unique recreational opportunities, enhancing the overall guest experience with scenic beauty and excellent leisure facilities. The... Show More
Job Requirements
- College degree or certification in culinary field or hospitality field preferred
- minimum of 3 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
- knowledge of a variety of culinary techniques and cuisines
- strong leadership skills with the ability to motivate and inspire a team
- excellent communication skills, both verbal and written
- ability to manage inventory, including ordering and receiving products
- ability to work in a fast-paced environment and handle multiple tasks simultaneously
- understanding of food safety and sanitation guidelines and regulations
Job Qualifications
- College degree or certification in culinary field or hospitality field preferred
- minimum of 3 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
- knowledge of a variety of culinary techniques and cuisines
- strong leadership skills with the ability to motivate and inspire a team
- excellent communication skills, both verbal and written
- ability to manage inventory, including ordering and receiving products
- ability to work in a fast-paced environment and handle multiple tasks simultaneously
- understanding of food safety and sanitation guidelines and regulations
Job Duties
- Assumes complete charge of the kitchen in the absence of the Executive Chef
- assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
- consistently maintains standards of quality, cost, presentation and flavor of foods
- personally works in any station as assigned by the Executive Chef
- consults with dining service personnel during daily line-ups
- assists in maintaining security of kitchen, including equipment and food and supply inventories
- assists in food procurement, delivery, storage and issuing of food items
- expedites food orders during peak service hours
- supervises, trains and evaluates kitchen personnel
- coordinates buffet presentations
- checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met
- reports all member and guest complaints to the chef and assists in resolving complaints
- understands and consistently follows proper sanitation practices including those for personal hygiene
- performs other appropriate tasks assigned by the Executive Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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