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Executive Culinary Manager

2 months ago

San Antonio, Texas, United States HYATT Hotels Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our culinary team at Hyatt Hotels. As a key member of our kitchen leadership, you will be responsible for managing a specific department and working closely with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards.

Key Responsibilities
  • Department Management: Oversee the daily functions of the culinary department, including providing support and guidance to the culinary team, to ensure a positive guest experience.
  • Liaison Role: Serve as a liaison between all departments within the culinary division and all other hotel departments to ensure seamless communication and collaboration.
  • Menu Development: Develop and implement creative menu items that adhere to Hyatt brand standards, ensuring consistency and quality in our culinary offerings.
  • Event Planning: Plan, coordinate, and implement special events and holiday functions, providing exceptional service and attention to detail.
  • Team Leadership: Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring, ensuring a high-performing team that delivers exceptional results.
  • Culinary Operations: Monitor food production, ordering, cost, and quality, ensuring consistency and efficiency in our kitchen operations.
  • Safety and Sanitation: Ensure proper safety and sanitation of all kitchen facilities and equipment, maintaining a clean and healthy environment for our guests and team members.
Requirements
  • Culinary Expertise: In-depth skills and knowledge of all kitchen operations, including menu planning, food preparation, and presentation.
  • Leadership Skills: Strong leadership, communication, organization, and relationship skills, with the ability to motivate and inspire a high-performing team.
  • Financial Management: Experience with basic financial management, including budgeting, forecasting, and cost control.
  • Customer Service: A true desire to exceed guest expectations in a fast-paced customer service environment, with a focus on delivering exceptional service and quality.
  • Culinary Education: Culinary education and/or on-the-job training, with hotel experience preferred.
  • Geographic Flexibility: Geographic and schedule flexibility, with the ability to work in a dynamic and fast-paced environment.