Description:

The Chef de Cuisine is responsible for managing restaurants. The Chef de Cuisine will take council from the Director of Culinary Experience to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent with that of an independent owner/operator.

Responsibilities may include but are not limited to:

• Assume full responsibility for the kitchen operation in the absence of the Director of Culinary Experience and the Executive Sous Chef.

• Assume responsibility for the entire outlet operation of the kitchen.

• Ensure that all information is logged properly and completely on the production sheets utilizing the station guidelines and by upgrading with status changes.

• Organize, delegate, and manage continuously the workflow to ensure that all production is completed in a timely fashion and that all products are prepared in the expected quality, and that the staff is productive and working in an efficient manner.

• Maintain accurate ordering, inventory, and proper storage procedures of all products at all times.

• Ensure that all required prep for the next day is completed for Cooks and in the needed quantity and expected quality.

• Ensure that all of the Menu items that are required are prepared in sufficient quantity and of the expected quality at all times.

• Communicate projected needs to the Saucier and Butcher consistently 4 to 7 days out and update required amounts.

• Ensure that all food products for the outlets, for all shifts, are prepared of sufficient quantity and the expected quality at all times.

• Ensure through communication that all products needed from the Bake Shop are complete and ready to go before the staff leaves for the day.

• Assure that all daily cleaning and organizational standards in compliance with Ecosure are met consistently throughout the day in storage and production areas as well as the temperature logbook.

• Communicate daily with the Director of Culinary Experience and Executive Sous Chef about any special details or instructions pertaining to the business at hand. Listen and ask questions if further clarification is needed.

• Ensure that all food products are consistent and of high quality in both presentation and taste, and as ordered as well as delivered to designated areas in an expected time frame.

• Ensure that the outlet kitchens are opened and closed in the expected manner.

• Communicate to the Director of Culinary Experience if any deviation of schedule is necessary and adjust schedules as needed so that the openings and closings will happen properly and efficiently in the absence of the Director of Culinary Experience.

Maintain procedures:

• Ensure the security and proper storage of F&B and Beverage products, inventory, and equipment.

• Maintain proper food handling procedures for all staff members at all times including personnel assisting on all production lines.

• Maintain communication with the other departments at all times.

• Ensure that all food products are prepared to maintain our quality standards consistently at all times.

• Continually train and develop the staff to improve food quality, enhance presentations, and improve productivity.

• Consistently maintain camaraderie and professional etiquette with peers at all times.

Qualifications:

• Prior Culinary Leadership experience (one or two Hyatt properties preferred).

• In-depth skills and knowledge of all Kitchen operations.

• Strong Chef de Cuisine related skills with Banquet specialty.

• Ability to analyze and interpret a Food &Beverage P&L statement.

• Possess strong leadership, communication, organization and relationship skills.

• 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.

• Minimum Bachelor's degree in Hospitality Management or equivalent, independent restaurant experience is preferred.

• Geographic and schedule flexibility.

• A true desire to exceed guest expectations in a fast-paced customer service environment.

Primary Location: Caribbean Islands-AW-Palm Beach

Organization: Hyatt Regency Aruba Resort, Spa and Casino

Pay Basis: Yearly

Job Level: Full-time

Job: Culinary

Req ID: PAL000752

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.