Hotel Executive Chef and Director of Culinary
Hyatt Hotel Executive Chef and Director of Culinary
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. As a member of the hotel Leadership Committee, the Executive Chef and Director of Culinary is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager.
The Executive Chef and Director of Culinary will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef and Director of Culinary is expected to work well under pressure, be organized, flexible, self-motivated and is willing to work long hours.
Duties include\:
- Experience training food prep employees
- Ability to instill safety and sanitation habits in all employees.
- Teach employees the importance of consistency in preparation and presentation
- Thorough knowledge of food handling and preparation techniques
- Ensure that level of quality, portion control, and plate presentation is adhered to consistently
- Coach and counsel employees to reflect Hyatt service standards and procedures
Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it’s career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.