Chef de Cuisine

Grand Hyatt San Francisco | San Francisco, CA, US Summary The Chef de Cuisine manages the specific restaurant, collaborating with the Executive Chef to create and implement menu concepts, while operating with independent owner/operator consistency. Responsibilities Act as senior leadership by developing and assuming key management responsibilities Serve as liaison between dining room operations and culinary staff Supervise preparation and cooking of various food items Develop and implement creative menu items within the restaurant concept Plan, coordinate and implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring Lead and coach the team toward exceptional guest service and employee satisfaction Monitor food production, ordering, cost, and quality and consistency daily Participate in marketing events directly related to the specific restaurant Qualifications In-depth skills and knowledge of all kitchen operations Strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service 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 $90,000.00–$100,000.00 annually #J-18808-Ljbffr Hyatt Hotels Corporation