Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,000.00 - $71,600.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Paid vacation
sick leave
401k plan
Employee stock purchase plan
wellbeing programs
Public transit discount
Complementary Meals
Tuition Reimbursement
Family bonding benefits
paid leave
hotel discounts
Job Description
Hyatt Regency Portland is the largest hotel in Oregon and a flagship culinary operation situated just steps from the Oregon Convention Center. With over 600 guest rooms, 16 suites, and more than 39,000 square feet of meeting space, this hotel serves a diverse clientele that includes business travelers, convention attendees, and leisure guests. The establishment boasts a dynamic culinary program that supports a three-meal restaurant, bar, and market, alongside large-scale banquet operations. Its location adjacent to the Oregon Convention Center places it at the heart of Portland’s bustling hospitality scene, making it an exciting destination for both guests and hospitality... Show More
Job Requirements
- in-depth knowledge of professional kitchen operations and outlet-focused food service
- flexible availability, including evenings, weekends, and holidays
Job Qualifications
- culinary education and/or equivalent professional experience
- hotel experience preferred
- proven leadership, communication, and organizational skills
- experience with training, payroll, food ordering, and basic financial management
- strong computer skills and familiarity with kitchen management systems
- ability to thrive in a fast-paced, high-volume hospitality environment
Job Duties
- lead daily culinary operations for the three-meal restaurant, bar, and market
- contribute creatively to menu development, seasonal features, and recipe refinement while aligning with Hyatt brand standards
- ensure consistent execution, presentation, and quality across all meal periods
- manage food ordering, inventory, and vendor relationships to meet quality and cost objectives
- participate in payroll management, scheduling, and labor control for outlet kitchens
- supervise food preparation and cooking, ensuring efficiency and consistency
- recruit, train, coach, and evaluate hourly culinary colleagues
- collaborate with front-of-house leadership to deliver seamless service and elevated guest experiences
- monitor food cost, waste, and production levels to drive operational efficiency
- ensure compliance with all food safety, sanitation, and workplace safety standards
- support banquet and special event operations as business needs require
- mentor supervisors and junior culinary leaders, fostering engagement and development
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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