CHEF DE CUISINE

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination.

The goal of the Chef de Cuisine is to manage all culinary departments and work with the Executive Chef to create, implement and maintain quality standards. In some instances, the Chef de Cuisine will be expected to be responsible for the entire operation in the absence of the Executive Chef. The ideal Chef de Cuisine will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities include:

• Act as senior leadership by developing and assuming key management responsibilities.
• Assume the role of liaison between all dining room operations and culinary staff.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items within the banquet and restaurant concept.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Review banquet event orders (BEO) on a daily basis and make note of any changes.
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Ensures and maintains the productivity level of all banquet cooks and supporting staffs.
• Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
• Able to coordinate banquet production and plating with the Executive Chef, Executive Sous Chef and Banquet Captains.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Able to help in cooking and food preparation, as and when required.
• Able to understand employee’s positions well enough and to perform duties in employees' absence.
• Take physical inventory of specified food items for daily inventory.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
• Assist the Executive Chef in banquet and outlet menu development and execution.
• Responsible to oversee the regular cleaning of all equipment used in all kitchens.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.
• Participate in marketing events directly related to the culinary department.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.
• Able to continually enhance the culinary experience for our guests.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Follows proper handling and right temperature of all food products.
• Ensures compliance with all applicable laws and regulations.
• Maintains food preparation handling and correct storage standards.
• Assists the Executive Chef and Purchasing Coordinator with menu planning and food purchasing.
• Ensures and maintains productivity level.
• Review sales, labor and food cost with the Executive Chef to ensure budgets are met.
• Able to perform other duties as assigned by management.

• 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 (3-5 years), independent restaurant experience is preferred.
• Geographic and schedule flexibility preferred.