Hyatt Hotels and Resorts
The goal of the Chef de Cuisine at Valle restaurant is to manage all aspects of the culinary team as a right-hand person to Executive Chef Roberto Alcocer. The Chef de Cuisine will work closely with the Executive Chef to create and implement menus, and manage culinary staff. Valle is a one-star Michelin restaurant for two consecutive years, and we are looking for a Chef de Cuisine who can help take Valle to the next level for a second star. Previous Michelin star restaurant experience is required.
Responsibilities
Act as senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all dining room operations and culinary staff
Supervise the preparation and cooking of various food items
Develop and implement creative menu items within the restaurant concept
Plan, coordinate & implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
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
Assist with payroll duties
Participate in marketing events directly related to the restaurant
Understand the quality requirements and expectations of the restaurant
Prioritize daily work schedules with fellow Chefs and Stages
Assure all necessary items are in the restaurant at the start of the shift through personal inspection; communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team; and communicate any discrepancies in a timely manner
Assure all areas are finished and organized in a timely manner and to the standard of the restaurant
Responsible for the efficient, consistent, accurate and organized production of requested by the Sous Chefs, Chef de Cuisine, and Executive Chef; assist in training and mentoring of team members to achieve the team's vision
Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and company documentation procedures
Collaborate when appropriate in menu changes and development
Ensure that all food and products are consistently prepared and served according to Valle's recipes, portioning, preparation, serving and health standards
Organize and prioritize daily responsibilities to ensure their timely completion
Maintain a clean, sanitary, and safe work environment; keep all areas clean and organized at all times
Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment
Communicate effectively with all team members to assure standards are achieved
Take appropriate action to rectify any issues that may arise
Ensure equipment is kept clean and in excellent working condition
Attend all scheduled employee meetings and come prepared to contribute to ideation sessions
Provide mentorship to new and less experienced staff members
Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates
All other duties as assigned by supervisor
Compensation + Benefits
Pay: Ranging from $70,600 - $88,100
Medical, Dental, Vision Plans
Paid Time Off - Vacation, Sick
401(k) w/ company discretionary match
Employee Assistance Program - free counseling sessions annually for you and your household members
Employee Dining Discounts
Complimentary Employee Meal
Educational Reimbursement Opportunities
Free Parking
12 Complimentary Room Nights Any Hyatt
Hyatt Family/Friend Room Discounts
Referral Bonuses
Uniform
Qualifications
Michelin star restaurant experience
Preferred experience in Mexican Cuisine
Minimum 3 years of fine dining restaurant and culinary experience in a leadership role
Commitment to quality, excellence, and genuine hospitality
Passion for creating unique guest experiences, food, and beverage
Highly organized and self-motivated, with the ability to manage multiple priorities under time constraint
Ability to listen, communicate, and make connection
Commitment to quality technique and continued refinement of skills
Commitment to constant growth and professional development
The ability to read, write, and speak English fluently
Basic math and computer skills
Punctual and reliable
Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
Be able to work in a standing position for long periods of time
Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds
Continual use of manual dexterity and gross motor skills with frequent use of bi‑manual dexterity and fine motor skills
Preferred bilingual, English / Spanish
Environmental and/Or Physical Requirements
Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standard
Must be able to lift and carry up to 50 pounds
Ability to stand and/or sit for prolonged periods of time
Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment
Key Competencies
Take responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
Be decisive, accept responsibility for making things happen, think ahead, and develop contingency plans
Be an active listener, remain present and open, provide verbal, non‑verbal, and supportive feedback, and show respect and empathy with one another
Be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge to improve performance
Be flexible, responding quickly and positively to changing environment
Maintain high team focus via cooperation and support to other team members in pursuit of department goals
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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Responsibilities
Act as senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all dining room operations and culinary staff
Supervise the preparation and cooking of various food items
Develop and implement creative menu items within the restaurant concept
Plan, coordinate & implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
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
Assist with payroll duties
Participate in marketing events directly related to the restaurant
Understand the quality requirements and expectations of the restaurant
Prioritize daily work schedules with fellow Chefs and Stages
Assure all necessary items are in the restaurant at the start of the shift through personal inspection; communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team; and communicate any discrepancies in a timely manner
Assure all areas are finished and organized in a timely manner and to the standard of the restaurant
Responsible for the efficient, consistent, accurate and organized production of requested by the Sous Chefs, Chef de Cuisine, and Executive Chef; assist in training and mentoring of team members to achieve the team's vision
Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and company documentation procedures
Collaborate when appropriate in menu changes and development
Ensure that all food and products are consistently prepared and served according to Valle's recipes, portioning, preparation, serving and health standards
Organize and prioritize daily responsibilities to ensure their timely completion
Maintain a clean, sanitary, and safe work environment; keep all areas clean and organized at all times
Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment
Communicate effectively with all team members to assure standards are achieved
Take appropriate action to rectify any issues that may arise
Ensure equipment is kept clean and in excellent working condition
Attend all scheduled employee meetings and come prepared to contribute to ideation sessions
Provide mentorship to new and less experienced staff members
Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates
All other duties as assigned by supervisor
Compensation + Benefits
Pay: Ranging from $70,600 - $88,100
Medical, Dental, Vision Plans
Paid Time Off - Vacation, Sick
401(k) w/ company discretionary match
Employee Assistance Program - free counseling sessions annually for you and your household members
Employee Dining Discounts
Complimentary Employee Meal
Educational Reimbursement Opportunities
Free Parking
12 Complimentary Room Nights Any Hyatt
Hyatt Family/Friend Room Discounts
Referral Bonuses
Uniform
Qualifications
Michelin star restaurant experience
Preferred experience in Mexican Cuisine
Minimum 3 years of fine dining restaurant and culinary experience in a leadership role
Commitment to quality, excellence, and genuine hospitality
Passion for creating unique guest experiences, food, and beverage
Highly organized and self-motivated, with the ability to manage multiple priorities under time constraint
Ability to listen, communicate, and make connection
Commitment to quality technique and continued refinement of skills
Commitment to constant growth and professional development
The ability to read, write, and speak English fluently
Basic math and computer skills
Punctual and reliable
Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
Be able to work in a standing position for long periods of time
Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds
Continual use of manual dexterity and gross motor skills with frequent use of bi‑manual dexterity and fine motor skills
Preferred bilingual, English / Spanish
Environmental and/Or Physical Requirements
Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standard
Must be able to lift and carry up to 50 pounds
Ability to stand and/or sit for prolonged periods of time
Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment
Key Competencies
Take responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
Be decisive, accept responsibility for making things happen, think ahead, and develop contingency plans
Be an active listener, remain present and open, provide verbal, non‑verbal, and supportive feedback, and show respect and empathy with one another
Be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge to improve performance
Be flexible, responding quickly and positively to changing environment
Maintain high team focus via cooperation and support to other team members in pursuit of department goals
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.
#J-18808-Ljbffr