Chef

The Chef/Cook supervises and helps prepare all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards for producing an appealing and appetizing product.

Qualifications:

• Previous supervisory responsibility preferred.

• At least 5 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.

• Food Handlers Certification (must comply with State requirements)

• Must be able to convey information and ideas clearly.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

• Must work well in stressful high-pressure situations.

• Must be able to show initiative in job performance, including expecting what needs to be done before it becomes a necessity.

• Must maintain composure and objectivity under pressure.

• Must be effective in handling problems in the workplace, including expecting, preventing, identifying, and solving problems as necessary.

• Must have the ability to assimilate complex information data, etc. from disparate sources and consider adjusting or changing to meet the constraints of the particular need.

• Must be effective at listening to understand and clarify the issues raised by co-workers and guests.

• Must be able to work with and understand financial information and data and basic arithmetic functions.

  Responsibilities:

  • Approach all encounters with guests and employees in a friendly, service-oriented manner.

  • Maintain regular attendance in compliance with Hyatt standards as required by scheduling, which will vary according to the needs of the hotel.

  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working (per brand standards).

  • Comply with Hyatt standards and regulations to encourage safe and efficient hotel operations.

  • Comply with certification requirements as applicable to the position, including Food Handlers Safety, etc.

  • Maintain a friendly and warm demeanor at all times.

  • Have a thorough working knowledge of menus and the preparation required to produce the product according to

  • Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.

  • Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency, productivity, and quality; be able to support any position in the kitchen that needs help.

  • Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes.

  • Supervise the preparation of food for the Employee Cafeteria as necessary.

  • Ensure that all food is prepared following Hyatt standard recipes

  • Maintain the 'Clean as You Go' policy. Maintain the sanitation and cleaning schedules of the kitchen. Keep all storage areas orderly and clean.

  • Supervise and assist with the breakdown of buffets and kitchen lines, ensuring proper storage of food and equipment at the end of each meal period.

  • Ensure that all employees practice safe work habits at all times to avoid possible injury to themselves or other employees.

  • Enforce all hotel policies and house rules.

  • Be familiar with the hotel's emergency procedures.

  • Ensure that employees are at all times attentive, helpful, and courteous to all guests, managers, and all other employees.

  • Aid in the security of food items and ensure the meat locker storeroom and walk-ins are locked when not in use.

  • Ensure that the Employee Break room is kept orderly and clean.

  • Maintain the high food quality standards in the kitchen and improve upon them.

  • Maintain cleanliness and organization of all storage areas.

  • Assist in training staff in the operation and maintenance of all kitchen equipment.

  • Attend meetings as required by management.

  • Perform any other duties as requested by the management.

    Source: Hospitality Online