Garde Manager Chef

The Garde Manager Chef is responsible for overseeing the preparation, presentation, and quality of all cold kitchen offerings, including salads, composed appetizers, charcuterie, seafood displays, canapés, deli items, and banquet cold presentations. This role ensures consistent execution of Hyatt culinary standards while maintaining exceptional food quality, sanitation, and operational efficiency.

In addition to leading the Garde Manager operation, this position serves as a flexible culinary resource supporting all food and beverage outlets throughout the property as business demands require, including restaurants, lounges, pools, banquets, in-room dining, and special events.

Essential Duties and Responsibilities

Culinary Leadership

• Prepare and oversee all Garde Manager production, ensuring consistency, quality, and presentation standards.
• Develop, execute, and maintain recipes, menu specifications, and production procedures.
• Ensure all food is prepared according to Hyatt standards, local health regulations, and food safety guidelines.
• Monitor product quality, portion control, and proper storage practices.
• Lead daily mise en place and production planning for the cold kitchen.

Cross-Outlet Support

• Provide operational support to all culinary outlets during high business volumes, staffing shortages, special events, and seasonal demands.
• Assist hot line operations, banquets, breakfast, pool service, room service, and specialty dining venues as assigned.
• Collaborate with outlet chefs and managers to ensure seamless service execution across the property.
• Demonstrate versatility and adaptability by contributing to multiple culinary disciplines beyond Garde Manager.
• Support culinary initiatives, promotions, catering functions, VIP events, and resort activations.

Team Development

• Assist with training, mentoring, and coaching culinary colleagues.
• Promote Hyatt's values of respect, integrity, empathy, inclusion, experimentation, and wellbeing.
• Foster a positive and collaborative work environment focused on engagement and professional growth.
• Ensure colleagues maintain proper grooming, uniform, and food safety standards.

Food Cost & Inventory Control

• Assist in monitoring food cost, waste management, and inventory controls.
• Participate in monthly inventories and product ordering as directed.
• Maintain proper rotation of products utilizing FIFO methods.
• Identify opportunities to improve efficiency and minimize waste.

Safety & Sanitation

• Maintain compliance with Hyatt food safety standards and local health department regulations.
• Ensure all workstations are clean, organized, and sanitary at all times.
• Conduct regular checks of temperatures, labeling, and storage practices.
• Promote a culture of safety and accountability throughout the kitchen.