What are the responsibilities and job description for the Chef de Cuisine position at Hyatt Centric Beale Street Memphis?
Join our dynamic culinary team as a Chef de Cuisine, where your passion for food and leadership skills will help elevate our restaurant’s dining experience. We are committed to creating a collaborative and innovative environment that values quality, creativity, and professionalism. If you are an experienced culinary professional looking to grow your career, we invite you to apply and become a vital part of our kitchen team.
Key Responsibilities:
- Assist the Executive Chef in managing daily kitchen operations and ensuring smooth workflow
- Supervise and coordinate the activities of kitchen staff, including line cooks and prep cooks
- Ensure all dishes are prepared to the highest quality standards and adhere to recipes and presentation guidelines
- Maintain cleanliness, sanitation, and safety standards in compliance with health regulations
- Monitor inventory levels and assist with ordering and stock control
- Support menu development and contribute innovative ideas for new dishes
- Train and mentor junior kitchen staff to enhance their skills and performance
- Assist in managing kitchen schedules and ensuring timely service delivery, payroll, cafeteria menus
Skills and Qualifications:
- Proven experience as a Chef de Cuisine or similar role in a reputable restaurant or hotel
- Strong knowledge of culinary techniques, food safety, and sanitation standards
- Excellent leadership and team management skills
- Ability to work efficiently under pressure in a fast-paced environment
- Creativity and passion for culinary arts
- Good communication and organizational skills
- Flexibility to work various shifts, including evenings, weekends, and holidays
- Culinary degree or relevant certification is preferred
We foster a vibrant, inclusive culture that encourages growth, innovation, and teamwork. Join us and take your culinary career to the next level while contributing to a positive and inspiring work environment.
Experience: Minimum 2-3 years in a professional, high-volume, or fine-dining kitchen.
Education: A culinary degree or certificate from an accredited institution is preferred, though not always required if hands-on experience is significant.
Certifications: Often required to hold a food safety/hygiene certificate
Technical Skills: Mastery of various cooking methods, kitchen equipment, and knife skills.
Source: Hospitality Online