Chef de Cuisine

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef de Cuisine

Description

About Hyatt Regency DFW:

At Hyatt Regency DFW, we service with heart - anticipating guests and colleague needs, listening with empathy and creating meaningful moments. Service isn't just what we do - it is who we are, and we do it together!

Come be part of our culinary team at Hyatt Regency DFW located at the DFW Airport. The hotel features 811 guestrooms and 92,000 square feet of function space. Hyatt

About this Role:

We are seeking a passionate and experienced Chef de Cuisine to lead our culinary team and hotel dining experiences: Jacob's Spring Grille, Ace's Lounge, and Jett's Market. These outlets offer elevated, classic menus infused with a bold Texas flair, serving meals daily in a high-volume, fast-paced environment.

As the Chef de Cuisine, you will be responsible for the creative direction, operational execution, and team leadership of our culinary outlets team. This role demands passion for excellence, a commitment to quality, and the ability to inspire and develop a kitchen team.

The ideal candidate will possess strong leadership, organizational, and time management skills, along with the ability to effectively collaborate with team members to achieve optimal guest satisfaction and culinary operational success.

The Chef de Cuisine offers a competitive salary and is incentive eligible based on KPI achievement.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring consistency and excellence in food quality and presentation.
• Develop and execute creative menus that reflect the restaurant concept and culinary trends.
• Manage food costs, inventory, and vendor relationships to maintain budgetary goals.
• Ensure compliance with health, safety, and sanitation standards.
• Collaborate with front-of-house teams to deliver exceptional guest experiences.
• Manage culinary colleagues through scheduling, payroll, training, coaching, evaluating and hiring
• Manage other key culinary leadership roles including Supervisors
• Lead, inspire and coach the team towards achieving exceptional guest service and colleague satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.

• Minimum 2+ years Culinary hotel leadership
• Proven experience as a Chef de Cuisine or Sous Chef in a high-volume setting
• Culinary degree is preferred
• Maintain a positive and professional approach with coworkers and customers
• Maintain a high level of responsibility, attention to detail and the ability to adapt under pressure
• Must have physical stamina to stand, lift, push, and pull moderate amounts of weight
• In-depth skills and knowledge of kitchen operations and advanced cooking skills
• Possess strong leadership, communication, organization and relationship skills
• Proficient in general computer knowledge
• Capable of producing a consistent quality product in a timely manner
• Flexible schedule to include weekends and holidays as well as AM, Mid and PM shifts

• We believe in taking care of our people. Here's a glimpse of the benefits and perks you'll enjoy:
• Work-Life Balance with a supportive, well-rounded team
• Colleague Recognition & Celebrations
• Medical, Dental, Vision benefits starting at 30 days
• 401(k) + Company Match and Employee Stock Purchase Plan
• Complimentary Covered Parking at DFW Terminal D
• Free Colleague Meals during your shift
• Global Hotel Discounts for you and your family
• Learning & Development Support
• Paid Holidays, Sick Time & Vacation
• Exclusive Discounts on phones, car rentals, entertainment & more