Chef de Cuisine

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef de Cuisine

Description

The goal of the Chef de Cuisine at the Grand Hyatt Denver is to manage the restaurant and work with the Executive Chef and other Sous Chefs to create, implement and maintain quality standards and menu concepts according to Hyatt Standards and financial goals. The Chef de Cuisine is expected to be a "hands-on" Chef who leads their team by example. The Chef enables their team by ensuring food quality, equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is on-going. In some instances, the Chef de Cuisine will be expected to be responsible for the entire operation in the absence of the Executive Chef. Five to ten years previous experience in a full-servicerestaurant or hotel with progressive supervisory experience is required. The ideal Chef de Cuisine will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

The successful candidate will report directly to the Executive Chef.

Our Values: Empathy / Wellbeing / Respect / Integrity / Experimentation / Inclusion

Grand Hyatt Denver is seeking colleagues with unmatched service. We care for people so they can be their best.

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.

Qualifications
Responsibilities include:

• Responsible for food cost and labor cost in Courier Restaurant and Bar, Market and Lobby Bar. Able to maximize efficiency with labor resources available
• Work with Restaurant manager to develop monthly outlet P&L's
• Develop action plan and follow-up from quarterly employee engagement pulse survey's
• Flex menu offerings depending on type of group business to ensure guest satisfaction
• Review guest HySAT feedback with team and develop plan to eliminate opportunities
• Attend weekly operations meetings
• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all departments and culinary staff
• Supervise the preparation and cooking of various food items
• Review PMIX regularly and adjust menu accordingly
• Develop and implement creative menu items within the restaurant concept including recipe costing, menu descriptions and regular specials
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Manage other key culinary leadership rolls 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 on a daily basis
• Participate in marketing events directly related to the restaurant
• Present in kitchen during peak service periods based on business levels
• Daily communication with cooks and hotel managers
• Attend daily stand up pre shift meetings
• Fostering positive relationships with staff (FOH and BOH). As part of the hotel management team, must develop into a "go to" team member to assist in solving issues

Qualifications for this position:

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• 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 skills
• Culinary education and/or on the job training, independent restaurant experience is preferred
• Schedule flexibility based on business levels

Salary for this position is $69,900 - $87,200, actual pay will commensurate with experience. We are looking at a start date of January 6, 2025, for this position.

Benefits available with this position:

• Medical/ Dental/ Vision Insurance after 30 days
• Free basic Life Insurance after 30 days
• Free basic Short-Term Disability after 30 days
• Eligible to participate in a Flexible Spending Account after 30 days
• Vacation/ Sick Days
• 7 Paid Holidays
• 1 Floating Holiday per calendar year
• Complimentary Room Nights 12 per calendar year after 90 days
• Employee/Friends & Family Rate Room Nights
• Employee may elect to contribute 401k after 30 days
• 401k Match: 1-3% = dollar/dollar, 4-5% = $.50/dollar after 1 year
• Employee Stock Purchase Plan (ESPP) 5% discount
• Contribute to the 529 Education Savings Plan
• Educational Reimbursement: $1,000/per calendar year
• Jury Duty
• Bereavement Pay
• Free Light Rail/Bus Pass
• Complimentary meal in Grand Bistro
• Use of Employee Assistance Program (EAP)

This application window is anticipated to be open at a maximum of 30 days. Applications will be reviewed in the order in which they are received.

Hyatt is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity/Marital Status. Colorado Residents: In any materials you submit, you may redact or remove age-identifying information such as age, date of birth, or dates of school attendance or graduation. You will not be penalized for redacting or removing this information.