You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. TheExecutive Chef, reports directly to the Director of Culinary and FB Guest Experience and will collaborate with restaurant management to create seasonal and specialty menus that reflect our brand and meet customer expectations. You will be expected to maintain cost control, manage vendor relationships, and ensure compliance with health and safety regulations. The ideal candidate will have a passion for food, excellent organizational skills, and the ability to inspire and mentor a diverse team of culinary professionals. You will also be responsible for training kitchen staff, conducting performance evaluations, and fostering a positive and productive work environment. Your ability to manage multiple tasks, adapt to changing demands, and maintain a high level of professionalism will be key to your success in this role.

Responsibilities

Develop and update seasonal and specialty menusOversee daily kitchen operations and food preparationEnsure food quality, presentation, and consistencyManage kitchen staff scheduling and performanceMonitor inventory and order supplies as neededMaintain food cost and labor cost within budgetEnsure compliance with health and safety regulationsTrain and mentor kitchen staffCollaborate with management on menu pricing and promotionsHandle customer feedback and resolve food-related issuesImplement and enforce kitchen policies and proceduresStay current with culinary trends and techniques

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. TheExecutive Chef, reports directly to the Director of Culinary and FB Guest Experience and will collaborate with restaurant management to create seasonal and specialty menus that reflect our brand and meet customer expectations. You will be expected to maintain cost control, manage vendor relationships, and ensure compliance with health and safety regulations. The ideal candidate will have a passion for food, excellent organizational skills, and the ability to inspire and mentor a diverse team of culinary professionals. You will also be responsible for training kitchen staff, conducting performance evaluations, and fostering a positive and productive work environment. Your ability to manage multiple tasks, adapt to changing demands, and maintain a high level of professionalism will be key to your success in this role.

Responsibilities

Develop and update seasonal and specialty menusOversee daily kitchen operations and food preparationEnsure food quality, presentation, and consistencyManage kitchen staff scheduling and performanceMonitor inventory and order supplies as neededMaintain food cost and labor cost within budgetEnsure compliance with health and safety regulationsTrain and mentor kitchen staffCollaborate with management on menu pricing and promotionsHandle customer feedback and resolve food-related issuesImplement and enforce kitchen policies and proceduresStay current with culinary trends and techniquesMinimum 3 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.Strong leadership and team management skillsExcellent knowledge of food safety and sanitation standardsCreative and innovative approach to menu planningExcellent communication and interpersonal abilitiesProficiency in kitchen equipment and cooking techniquesExperience with budgeting and cost controlKnowledge of inventory and supply chain managementMinimum 3 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.Strong leadership and team management skillsExcellent knowledge of food safety and sanitation standardsCreative and innovative approach to menu planningExcellent communication and interpersonal abilitiesProficiency in kitchen equipment and cooking techniquesExperience with budgeting and cost controlKnowledge of inventory and supply chain management