Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,400.00 - $68,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
free meals in colleague cafe
Discounted hotel room nights
Medical insurance
Dental Insurance
Vision Insurance
retirement savings plan
training and professional development
Opportunities to work around the world
Tuition Reimbursement
Job Description
Hyatt Hotels & Resorts is a globally recognized hospitality company known for its high standards of service, exemplary guest experiences, and dedication to employee development. As an established leader in the hotel and resort industry, Hyatt operates luxurious properties worldwide, offering a range of accommodations and services to both leisure and business travelers. Hyatt is committed to fostering an inclusive work environment that embraces diversity and values every team member’s growth. The company strongly emphasizes internal promotion, with a significant majority of its management and leadership arising from within the organization. This commitment ensures a supportive career path for employees... Show More
Job Requirements
- Minimum of 4 years culinary experience
- Culinary education and/or on the job training
- Strong leadership and communication skills
- Ability to manage a large culinary team
- Experience with financial management and customer service
- Ability to work shifts from 10 AM to 8 PM five days a week with weekend availability
- Proof of eligibility to work in the United States
- Completed background check
Job Qualifications
- Minimum of 4 years culinary experience
- In-depth skills and knowledge of all kitchen operations
- Strong leadership, communication, organization, and relationship skills
- Experience managing a team of 12-20 cooks and 4-6 stewards
- Experience with training, basic financial management, and customer service
- Experience working with Birch Street Systems
- Ability to produce consistent products in a timely manner
- Strong training and communication skills
- Culinary education and/or on the job training
- Hotel experience preferred
Job Duties
- Manage a specific kitchen department and work with Executive and Executive Sous Chef to maintain quality standards
- Monitor daily culinary department functions including AM/PM culinary, banquet, stewarding teams, and walk-ins
- Support senior leadership by developing and assuming basic management responsibilities
- Act as liaison between culinary division and other hotel departments
- Supervise preparation and cooking of various food items
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluation, and hiring
- Lead and coach team towards exceptional guest service and employee satisfaction
- Monitor food production, ordering, cost, quality, and consistency daily
- Ensure proper safety and sanitation of kitchen facilities and equipment
- Perform chief stewarding duties
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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