Hyatt Hotels Corporation
Chef de Cuisine - Garde Manger
Hyatt Hotels Corporation, Salt Lake City, Utah, United States, 84193
Close Inclusive Collection Job Postings Notification
When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means.
Elevate Your Career at the Premier Hotel in Downtown Salt Lake City
At Hyatt Regency Salt Lake City, we bring together spacious rooms, stunning mountain views, outdoor amenities, and exceptional dining in the heart of downtown, setting a new standard in hospitality. We’re looking for enthusiastic, service-oriented individuals who thrive on connecting with people from around the globe. As part of our team, you’ll proudly represent the Hyatt Regency brand and play a key role in delivering exceptional experiences for our guests every day. Take the first step toward joining a global company that values personal connections, teamwork, and exceptional service.
We would enjoy meeting you in person, with the possibility of an on-the-spot Job Offer!
Please join us for Open Interviews / “Walk-in Wednesday” Interviews will be held onsite at Hyatt Regency Salt Lake City from
12:00 PM to 4:30 PM
at our beautiful hotel: For Meeting Room location, please check in at the Security Office for more information 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. At Hyatt, we believe our guests choose us because we genuinely care about their experience. We’re dedicated to providing excellent service and creating moments that make a lasting impact. Our team thrives in a supportive environment that encourages growth and rewards hard work. Whether you’re aiming to advance your career, learn new skills, or find a place where you can make a difference, we’re excited to have you on board. Benefits and perks include but are not limited to: Discounted & Complimentary hotel room nights Receive up to 8 Paid Float Days upon hire! *Dependent on hire date Enjoy complimentary meals in our colleague Cafe for every shift worked Medical, Dental, Vision Insurance – Full-Time colleagues can enroll after just 30 days! 401K retirement savings plan and company match Up to $1,000 in educational assistance per year Opportunities to work and visit Hyatt Hotels and Resorts around the world For more detail and an exclusive list of benefits apply today! Or join us for our next Walk In Wednesday Hyatt Regency Salt Lake City is seeking an experienced and highly motivated Garde Manger Sous Chef to lead cold kitchen operations and support overall culinary leadership in a high-volume, luxury hotel environment. This role is ideal for a proven culinary leader who excels in organization, communication, and execution, and who is able to take full ownership of their team’s daily kitchen operations. Key Responsibilities Culinary Leadership & Operations Strong ability to teach and coach the garde manger culinary team to ensure consistent strength within the department Lead daily operations of the garde manger kitchen, ensuring the highest standards of food quality, presentation, consistency, and sanitation Supervise preparation and execution of all cold kitchen items for banquets, market, VIP lounge, and special events Write clear and accurate daily and weekly prep lists to support efficient production and minimize waste Develop and execute creative, on-brand menu items aligned with Hyatt culinary standards Plan, coordinate, and execute special events, banquets, and holiday functions Monitor food production, ordering, inventory, and cost controls to meet operational and financial targets Administrative & Planning Responsibilities Attend and actively participate in culinary, operations, and banquet event meetings Place food and supply orders using approved systems (BirchStreet experience a plus) Create and manage team schedules in alignment with business levels, labor targets, and service needs Maintain accurate documentation related to production, staffing, and operational needs Manage hourly culinary colleagues through scheduling, training, coaching, performance evaluations, and hiring Lead by example to foster accountability, professionalism, teamwork, and a positive kitchen culture Provide mentorship, constructive feedback, and career development opportunities to team members Support and collaborate with other culinary leaders, including supervisors and fellow Sous Chefs Collaboration, Safety & Standards Act as a liaison between the culinary department and other hotel departments to ensure seamless communication and execution Ensure compliance with all food safety, sanitation, and workplace safety standards Oversee proper use and maintenance of kitchen facilities and equipment Uphold Hyatt brand standards while driving both guest satisfaction and colleague engagement Qualifications
Demonstrated expertise in garde manger operations within a hotel, resort, or high-volume banquet environment Proven experience leading, training, and developing high-performing culinary teams Strong organizational, communication, and time-management skills, including administrative accountability Ability to consistently produce high-quality culinary products in a fast-paced environment Culinary degree and/or significant professional culinary training; hotel or large-scale banquet experience strongly preferred Proficiency in Microsoft Word, Outlook, and Excel; BirchStreet experience a plus Flexible availability, including nights, weekends, and holidays Physical ability to stand for extended periods and lift or move heavy items as required Track record of building and managing successful culinary teams
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Please join us for Open Interviews / “Walk-in Wednesday” Interviews will be held onsite at Hyatt Regency Salt Lake City from
12:00 PM to 4:30 PM
at our beautiful hotel: For Meeting Room location, please check in at the Security Office for more information 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. At Hyatt, we believe our guests choose us because we genuinely care about their experience. We’re dedicated to providing excellent service and creating moments that make a lasting impact. Our team thrives in a supportive environment that encourages growth and rewards hard work. Whether you’re aiming to advance your career, learn new skills, or find a place where you can make a difference, we’re excited to have you on board. Benefits and perks include but are not limited to: Discounted & Complimentary hotel room nights Receive up to 8 Paid Float Days upon hire! *Dependent on hire date Enjoy complimentary meals in our colleague Cafe for every shift worked Medical, Dental, Vision Insurance – Full-Time colleagues can enroll after just 30 days! 401K retirement savings plan and company match Up to $1,000 in educational assistance per year Opportunities to work and visit Hyatt Hotels and Resorts around the world For more detail and an exclusive list of benefits apply today! Or join us for our next Walk In Wednesday Hyatt Regency Salt Lake City is seeking an experienced and highly motivated Garde Manger Sous Chef to lead cold kitchen operations and support overall culinary leadership in a high-volume, luxury hotel environment. This role is ideal for a proven culinary leader who excels in organization, communication, and execution, and who is able to take full ownership of their team’s daily kitchen operations. Key Responsibilities Culinary Leadership & Operations Strong ability to teach and coach the garde manger culinary team to ensure consistent strength within the department Lead daily operations of the garde manger kitchen, ensuring the highest standards of food quality, presentation, consistency, and sanitation Supervise preparation and execution of all cold kitchen items for banquets, market, VIP lounge, and special events Write clear and accurate daily and weekly prep lists to support efficient production and minimize waste Develop and execute creative, on-brand menu items aligned with Hyatt culinary standards Plan, coordinate, and execute special events, banquets, and holiday functions Monitor food production, ordering, inventory, and cost controls to meet operational and financial targets Administrative & Planning Responsibilities Attend and actively participate in culinary, operations, and banquet event meetings Place food and supply orders using approved systems (BirchStreet experience a plus) Create and manage team schedules in alignment with business levels, labor targets, and service needs Maintain accurate documentation related to production, staffing, and operational needs Manage hourly culinary colleagues through scheduling, training, coaching, performance evaluations, and hiring Lead by example to foster accountability, professionalism, teamwork, and a positive kitchen culture Provide mentorship, constructive feedback, and career development opportunities to team members Support and collaborate with other culinary leaders, including supervisors and fellow Sous Chefs Collaboration, Safety & Standards Act as a liaison between the culinary department and other hotel departments to ensure seamless communication and execution Ensure compliance with all food safety, sanitation, and workplace safety standards Oversee proper use and maintenance of kitchen facilities and equipment Uphold Hyatt brand standards while driving both guest satisfaction and colleague engagement Qualifications
Demonstrated expertise in garde manger operations within a hotel, resort, or high-volume banquet environment Proven experience leading, training, and developing high-performing culinary teams Strong organizational, communication, and time-management skills, including administrative accountability Ability to consistently produce high-quality culinary products in a fast-paced environment Culinary degree and/or significant professional culinary training; hotel or large-scale banquet experience strongly preferred Proficiency in Microsoft Word, Outlook, and Excel; BirchStreet experience a plus Flexible availability, including nights, weekends, and holidays Physical ability to stand for extended periods and lift or move heavy items as required Track record of building and managing successful culinary teams
#J-18808-Ljbffr