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Chef de Cuisine - Ponto Lago

Industry : Hotels & Resorts

Department : Chefs-Kitchen

Location : Carlsbad, United States

Level : Management

Posted : 28 Jun 2025

Job Role : Executive Sous Chef

Recruiter : Hyatt Hotels

Job Ref : HOZ74426

Employment Type: Permanent

Job Type :

Validate Through : 2025-07-27

Salary Range (monthly): 50,000 to 100,000

Contact : HR Department

: Any

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef de Cuisine - Ponto Lago

Description

Find your place at Park Hyatt Aviara: Become part of one of San Diego's premiere destination locations, a AAA Five-Diamond luxury resort. Recently renovated with striking architecture, a beautiful spa, an 18-hole Arnold Palmer designed golf course, and a resort getaway that offers world-class recreation and relaxation amid 200 lush acres of natural beauty, Park Hyatt Aviara offers sophisticated, approachable luxury with distinct character highlighting our Carlsbad location.

About the Role - Chef de Cuisine of Ponto Lago
The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive 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.

Click here to learn more about our Ponto Lago Restaurant

Wage Information:

The salary range for this position is $76,700 to $105,000. This is the pay range for this position that Park Hyatt Aviara reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Responsibilities include:

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 rolls 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
Participate in marketing events directly related to their specific restaurant

Hyatt has a very competitive benefit package for colleagues, which may include:

• Complimentary Employee Meal and Parking

• Complimentary hotel nights and discounts at Hyatt properties around the world

• Medical, Dental, and Vision Insurance, Life Insurance, Flexible Spending Account

• Paid holidays, vacation and sick leave

• 401K with Matching

• Employee Stock Purchase Plan

• Educational Reimbursement

• And so much more!

Qualifications

In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, basic financial management and customer service
Proficient in general computer knowledge
A true desire to exceed guest expectations in a fast paced customer service environment
Capable of producing a consistent product in a timely manner
Strong training and communication skills
Culinary education and/or on the job training, independent restaurant experience is preferred
Geographic and schedule flexibility preferred

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.