Hyatt
Overview
Exciting opportunity to lead a kitchen known for craftsmanship and character. As Executive Chef, you’ll oversee all culinary operations, mentor a passionate team, and design menus that reflect The Carpenter Hotel’s unique sense of place—rooted in community, creativity, and care. Organization
Carpenter Hotel About the Role
Reporting to the Hotel General Manager, the Executive Chef will exceed the expectations of all guests in the planning, preparation, and execution of all menu items. You will be involved in planning and pricing menu items, ordering supplies, and keeping records. You will also ensure equipment and facilities are immaculate. The role requires strong communication, conflict resolution, and adherence to company policies. You and your team must uphold the company culture, values, and reputation with staff, guests, vendors, and partners. Key Responsibilities
Collaborate with team to plan and develop recipes and menus (regular and special events), considering seasonal availability and anticipated guest numbers. Direct and supervise food preparation, purchasing and cooking across multiple kitchens or restaurants within the establishment. Analyze recipes to price menu items based on food, labor, and overhead costs. Inspect supplies, equipment, and work areas to ensure standards; arrange for purchases and repairs as necessary. Check quality of raw and cooked products to meet standards. Monitor sanitation practices to ensure compliance with standards and regulations. Determine presentation and create decorative displays. Record production and operational data on specified forms. Meet with customers to discuss menus for special occasions (if applicable). Meet with sales representatives to negotiate prices and order supplies. Estimate amounts and costs of required supplies. Order or requisition food and other supplies to ensure efficient operation. Check quantity and quality of received products. Follow inventory standards and conduct accurate inventories. Prepare and cook food of all types for regular service or special events. Perform personnel actions as needed and supervise staff. Instruct cooks and workers in preparation, cooking, garnishing and presentation of food. Determine production schedules and staff requirements to ensure timely service. Demonstrate new cooking techniques and equipment to staff. Ensure staff understand job requirements and receive training; conduct regular performance evaluations. Maintain documentation of personnel files and ensure open lines of communication across departments and management. Stay informed about safety and OSHA requirements and procedures. Attend relevant meetings as needed. Note: The position may require performing other duties as needed due to fluctuating demands. Qualifications
Experience Required
High School diploma or GED; Culinary Institute certification preferred. At least three (3) years of related, progressive experience in the food and beverage industry with experience directing others. Valid and current TABC Certification. Current Food Handler’s Manager Certification. Experience with inventory and cost controls (food, beverage, kitchen supplies, waste, and employee consumption). Ability to work within a budget and manage costs in real time. Ability to read and interpret safety rules, operating instructions, and procedures; ability to write routine reports and correspondence; and ability to speak effectively before groups. Strong mathematical skills and ability to work with computer programs (e.g., Toast, Excel, Birchstreet). The position description is not all-encompassing; other duties and qualifications may be required or assigned as necessary. We Welcome You
Hyatt is an equal opportunity employer. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.
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Exciting opportunity to lead a kitchen known for craftsmanship and character. As Executive Chef, you’ll oversee all culinary operations, mentor a passionate team, and design menus that reflect The Carpenter Hotel’s unique sense of place—rooted in community, creativity, and care. Organization
Carpenter Hotel About the Role
Reporting to the Hotel General Manager, the Executive Chef will exceed the expectations of all guests in the planning, preparation, and execution of all menu items. You will be involved in planning and pricing menu items, ordering supplies, and keeping records. You will also ensure equipment and facilities are immaculate. The role requires strong communication, conflict resolution, and adherence to company policies. You and your team must uphold the company culture, values, and reputation with staff, guests, vendors, and partners. Key Responsibilities
Collaborate with team to plan and develop recipes and menus (regular and special events), considering seasonal availability and anticipated guest numbers. Direct and supervise food preparation, purchasing and cooking across multiple kitchens or restaurants within the establishment. Analyze recipes to price menu items based on food, labor, and overhead costs. Inspect supplies, equipment, and work areas to ensure standards; arrange for purchases and repairs as necessary. Check quality of raw and cooked products to meet standards. Monitor sanitation practices to ensure compliance with standards and regulations. Determine presentation and create decorative displays. Record production and operational data on specified forms. Meet with customers to discuss menus for special occasions (if applicable). Meet with sales representatives to negotiate prices and order supplies. Estimate amounts and costs of required supplies. Order or requisition food and other supplies to ensure efficient operation. Check quantity and quality of received products. Follow inventory standards and conduct accurate inventories. Prepare and cook food of all types for regular service or special events. Perform personnel actions as needed and supervise staff. Instruct cooks and workers in preparation, cooking, garnishing and presentation of food. Determine production schedules and staff requirements to ensure timely service. Demonstrate new cooking techniques and equipment to staff. Ensure staff understand job requirements and receive training; conduct regular performance evaluations. Maintain documentation of personnel files and ensure open lines of communication across departments and management. Stay informed about safety and OSHA requirements and procedures. Attend relevant meetings as needed. Note: The position may require performing other duties as needed due to fluctuating demands. Qualifications
Experience Required
High School diploma or GED; Culinary Institute certification preferred. At least three (3) years of related, progressive experience in the food and beverage industry with experience directing others. Valid and current TABC Certification. Current Food Handler’s Manager Certification. Experience with inventory and cost controls (food, beverage, kitchen supplies, waste, and employee consumption). Ability to work within a budget and manage costs in real time. Ability to read and interpret safety rules, operating instructions, and procedures; ability to write routine reports and correspondence; and ability to speak effectively before groups. Strong mathematical skills and ability to work with computer programs (e.g., Toast, Excel, Birchstreet). The position description is not all-encompassing; other duties and qualifications may be required or assigned as necessary. We Welcome You
Hyatt is an equal opportunity employer. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.
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