Chef de Cuisine – Specialty Steakhouse Concept

The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Sous Chef & Executive Chef to create, implement menu and concepts, but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.

Responsibilities include:

• Support senior leadership by developing and assuming management responsibilities of our Specialty Restaurant

• Assume the role of liaison between all departments within the culinary division and all other hotel departments

• Supervise 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

• May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs

• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

• Monitor food production, ordering, cost, and quality and consistency daily

• Ensure proper safety and sanitation of all kitchen facilities and equipment

Qualifications

Qualifications:

• Two years of experience in fine dining, chef-driven, or specialty restaurant

• Two years of kitchen management

• In-depth skills and knowledge of all kitchen operation

• Possess strong leadership, communication, organization, and relationship skill

• 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 skill

• Culinary education and/or on-the-job training

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