Executive Culinary Manager
2 weeks ago
About Park Hyatt Chicago:
We are a luxury hotel with a commitment to culinary excellence, offering a unique dining experience for our guests. Our team of talented chefs brings creativity and expertise to every dish, from our signature entrees to our innovative banquet offerings.
The Role:
As the Banquet Sous Chef at Park Hyatt Chicago, you will be responsible for managing a specific culinary department and collaborating with senior chefs to uphold and enhance our quality standards. In the absence of senior chefs, you will take charge of the entire culinary operation, leading the team towards delivering an exceptional dining experience for our guests.
Key Responsibilities:
- Leadership and Management: Support senior culinary leadership by assuming key management responsibilities, leading, mentoring, and coaching the culinary team to achieve excellence.
- Cross-Department Liaison: Act as a vital link between the culinary division and other hotel departments to ensure smooth operations.
- Supervision and Execution: Oversee the preparation and cooking of various food items for banquets and outlets, ensuring consistency and quality.
- Menu Development: Create and implement innovative menu items that align with Hyatt brand standards and delight our guests.
- Event Planning: Plan, coordinate, and execute special events and holiday functions with precision and creativity.
- Team Management: Manage hourly kitchen staff, including scheduling, payroll, training, coaching, evaluating, and hiring.
- Operational Oversight: Monitor daily food production, ordering, cost control, and quality assurance to maintain high standards.
- Safety and Sanitation: Ensure all kitchen facilities and equipment adhere to safety and sanitation regulations.
Benefits:
We offer comprehensive benefits, including health and welfare plans, financial wellbeing options, and a variety of lifestyle benefits like paid time off, complimentary and discounted rooms at Hyatt locations worldwide.
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