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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 Insurance
24/7 Teledoc service
free maintenance medications
Pet insurance
hotel discounts
Tuition Reimbursement
Paid Time Off
401k Match
Job Description
Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course is a prestigious resort located in the picturesque Monterey Peninsula of California. Renowned for its stunning coastal location, luxurious accommodations, and world-class amenities, the hotel offers guests a unique and serene experience where they can relax and enjoy exceptional hospitality. The resort is nestled on the famous Del Monte Golf Course, providing a spectacular backdrop that enriches the overall guest stay. Hyatt Regency Monterey is dedicated to creating unforgettable experiences through personalized service and a commitment to excellence. This resort is not only a premier destination for travelers seeking... 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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