Description

• Support senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• Organize and facilitate departmental meetings, training and goals setting

Benefits

With enriching work comes amazing rewards! Just some of our colleague benefits include:

• Medical, Prescription, Dental, and Vision Insurance (after 30 days)
• 401(k) with Company Match
• Free & Discounted Room Rates
• Paid Vacation, Sick Days, New Child leave
• Free Meal
• Global Career Opportunities & Growth
• Tuition Reimbursement
• Employee Stock Purchase Plan
• Great Company Culture!

Requirements

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, 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
• Culinary education and/or appropriate level of on the job training and hotel culinary experience 
• Geographic and schedule flexibility preferred

Source: Hospitality Online