Executive Chef

Overview Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, we are dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and well‑being. We offer comprehensive health insurance, retirement plans, paid time off, and unique perks such as on‑site wellness programs and employee rates on hotel stays. Our commitment to ongoing training helps our people build the skills and knowledge needed to advance their careers. Whether you are just starting in hospitality or are a seasoned professional, we provide a collaborative environment that encourages growth and success. About the Property Hyatt Regency Grand Reserve PuertoRico is a premier resort in the Pyramid Global Hospitality portfolio, featuring 579 guest rooms, expansive meeting space, and award‑winning service. Located on the oceanfront coast of RioGrande, the resort offers a dynamic environment for hospitality professionals with opportunities across guest services, food and beverage, housekeeping, spa, and more. Key Responsibilities Culinary Leadership – Provide strategic oversight for all culinary operations across the resort, including 14 food and beverage outlets, banquet and catering, in‑room dining, pool and beach service, VIP experiences, and colleague dining. Develop and execute a comprehensive culinary vision aligned with Hyatt brand standards and resort positioning. Operational Oversight – Lead restaurants and lounges (signature fine dining, specialty, all‑day, casual, lobby lounge, bars, grab‑and‑go, specialty seasonal, pop‑ups). Direct banquet and catering operations for weddings, corporate events, and large‑scale functions, ensuring flawless execution and quality. In‑Room Dining – Create elevated, luxury in‑room dining experiences that meet quality, presentation, and delivery standards, and innovate daypart offerings. Pool & Beach Culinary Operations – Oversee poolside and beachfront dining, develop suitable menus, and maintain seamless service during peak periods. Financial Management – Develop annual operating budgets, meet food cost targets, labor productivity goals, and profitability objectives. Analyze financial performance and implement corrective actions. Menu Development & Innovation – Continuously evolve menus across all venues, incorporating local Caribbean ingredients and global culinary trends. Lead seasonal changes, special events, and dietary‑specific offerings. Guest Experience & Quality Assurance – Ensure culinary operations exceed guest expectations, monitor feedback, engage directly with guests and stakeholders, and support luxury service standards. Talent Leadership & Development – Build and lead the multi‑outlet culinary team, recruit, mentor, and develop talent, conduct performance evaluations, and support diversity, equity, inclusion, and belonging initiatives. Food Safety & Compliance – Maintain HACCP compliance and local health regulations, lead sanitation initiatives, and conduct inspections and audits. Procurement & Supply Chain – Work with the Purchasing Manager to secure approved suppliers, support sustainable sourcing, and control costs. Sustainability & Environmental Stewardship – Reduce food waste, promote responsible sourcing, and implement environmentally responsible culinary practices. Brand Standards & Luxury Positioning – Align operations with Hyatt brand standards, participate in audits, and drive recognition through culinary programming and media opportunities. Qualifications Education – Bachelor’s Degree in Culinary Arts, Hospitality Management, Hotel Administration, or related discipline (preferred). Culinary Certification – Formal culinary certification from an accredited institution (strongly preferred). Experience – 10–15 years progressive culinary leadership, 5+ years as Executive Chef or Executive Sous Chef at a luxury resort or hotel. Operational Experience – Proven ability to lead complex, multi-outlet operations (10+ restaurants and bars, large‑scale banquet and catering, luxury in‑room dining, pool and beach service). Caribbean or island resort experience strongly preferred. Industry Preference – Experience within Hyatt, Forbes‑rated, AAA Five Diamond, or comparable luxury settings preferred. Technical Skills – Expertise in luxury dining operations, fine dining cuisine, banquet production, culinary innovation, menu engineering, food cost management, labor management, HACCP, inventory control, procurement, budgeting, and large‑scale production planning. Compensation $150,000 – $160,000, with actual packages based on factors such as skill set, experience, certifications, and location. Compensation may vary in other locations. Equal Employment Opportunity Pyrmaid Global Hospitality is an equal‑opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr