Description

Summary

Find your place at Hyatt Regency Newport Beach:

At Hyatt, diversity, equity, and inclusion are at the core of our purpose, to care for people, so that they can be their best. Join a family that values respect, integrity, wellbeing, and empathy. Make a difference in the lives of those around you. Love where you work!

What are the additional benefits to working at the Hyatt Regency Newport Beach?

Hyatt colleagues work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer, including:

• Medical, Dental and Vision for you and your dependents after 30 days of Full-Time employment
• Paid Holidays, Vacation and sick leave
• Unlimited growth potential
• Complimentary hotel nights and discounts at Hyatt properties around the world
• 401K with Matching
• Flexible Spending Account (FSA)
• Tuition Reimbursement
• Complimentary Employee Meal
• Complimentary Parking

About the Role - Chef de Cuisine (Banquets)

The goal of the Chef de Cuisine is to manage a specific outlet. 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 operator.

Wage Information:

The salary range for this position is $82,000 to $102,000. This is the pay range for this position that Hyatt Regency Newport Beach reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Hyatt is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity

All Candidates must be in possession of identification proving authorization to work in the United States. This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered.

Responsibilities may include but are not limited to:

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all banquet operations and culinary staff
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items within the banquet concept
• Plan, coordinate & implement special events and functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• 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

Qualifications

• In-depth skills and knowledge of kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, 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
• Culinary education and/or on the job training, hospitality experience is preferred
• Ability to work a flexible schedule, including holidays and weekends.