Chef de Cuisine

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POST DATE 9/16/2016
END DATE 10/15/2016

Hyatt Regency DFW Airport Dallas, TX

Company
Hyatt Regency DFW Airport
Job Classification
Full Time
Company Ref #
hc.72C5ECCD29BFB813
AJE Ref #
576200755
Location
Dallas, TX
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

We are pleased that you are exploring Hyatt Hotels Corporation. We believe our customers select Hyatt because of our caring and attentive associates who work hard to provide efficient service and meaningful experiences. We care about our associates and our customers. This is the Hyatt Touch. Our commitment to Diversity is best evidenced by our focus on company-wide diversity initiatives. We continue to be recognized as one of America's best companies for minorities in rankings based on information about recruiting and employment practices. Associates of Hyatt are given the tools from the first day to make a difference. Hyatt offers comprehensive and competitive benefits for all associates. Hyatt associates work in an environment that demands exceptional performance, yet reaps great rewards - whether it's career opportunities, job enrichment or a supportive working environment. If you are ready for this challenge, then we are ready for you. Come meet the people with the Hyatt touch. The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the 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: * Act as senior leadership by developing and assuming key management responsibilities * Assume the role of liaison between all dining room operations and culinary staff * Supervise the preparation and cooking of various food items * Develop and implement creative menu items within the restaurant concept * 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 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 their specific restaurant