Our foundation in family goes back to 1957, when entrepreneur Jay Pritzker purchased the original Hyatt House motel. Pritzker and his brother, Donald, worked to grow the Hyatt brand, powered by their belief in the importance of family and care. As of March 31, 2020, Hyatt is a global hospitality company with 20 premier brands and more than 900 hotel, all-inclusive, and wellness resort properties in over 65 countries across six continents.With more than 127,000 colleagues across 65 countries, we embrace all cultures, races, ethnicities, genders, sexual orientations, ages, abilities, perspectives, and ways of thinking. Our culture is one that empowers every individual to be his or her best, and such authentic connection inspires the way we care for each other and for our guests.Be a part of something bigger. Enjoy life every day. Make a difference in the lives of those around you. Love where you work. Join a company that values respect, integrity, humility, empathy, creativity, and fun. With careers spanning the globe, your perfect opportunity awaits. Discover why Hyatt is consistently ranked one of the world’s best places to work.
Industry : Other Industry
Department : Chefs-Kitchen
Location : New Orleans/United States
Level : Management
Posted : 13 May 2022
Job Role : Executive Sous Chef
Recruiter : Hyatt Hotels
Job Ref : HOZ27995
Employment Type: Permanent
Job Type :
Validate Through : 2022-06-10
Salary Range (monthly): USD 2,000 to 8,000
Salary Description: Competetive Salary Offered
Join us for this incredible opportunity to be part of our Culinary team as a Chef de Cuisine at the Hyatt Regency New Orleans.Not only will you be part of a rock-start team, but you'll get to be part of a company that earned the 16th spot on Fortune's 100 Best Companies to Work For in 2021 and named one of New Orleans Best Places to work 9 years running!
The goal of the Chef de Cuisine is to manage the restaurant and banquet function within the hotel. The Chef de Cuisine will take council from theExecutive 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 owner/operator.