The Chef/Cook supervises and helps prepare all food items for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards for producing an appealing and appetizing product.

Qualifications:

• Previous supervisory responsibility preferred.
• At least 1-3 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.
• Food Handlers Certification (must comply with State requirements).
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high-pressure situations.
• Must be able to show initiative in job performance.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace.
• Must have the ability to assimilate complex information from disparate sources.
• Must be effective at listening to understand and clarify issues.
• Must be able to work with and understand financial information and basic arithmetic functions.

Responsibilities:

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Hyatt standards as required by scheduling.
• Maintain high standards of personal appearance and grooming.
• Comply with Hyatt standards and regulations.
• Maintain a friendly and warm demeanor at all times.
• Have a thorough working knowledge of menus and preparation required.
• Ensure the completion of necessary food and station preparations prior to the opening of the Restaurant/Dining Outlet.
• Assist and supervise on the kitchen line during operating hours.
• Supervise and assist in the food preparation for Banquets as required.
• Supervise the preparation of food for the Employee Cafeteria as necessary.
• Ensure all food is prepared following Hyatt standard recipes.
• Maintain the 'Clean as You Go' policy.
• Maintain sanitation and cleaning schedules of the kitchen.
• Supervise and assist with the breakdown of buffets and kitchen lines.
• Ensure all employees practice safe work habits at all times.
• Enforce all hotel policies and house rules.
• Be familiar with the hotel's emergency procedures.
• Ensure that employees are attentive, helpful, and courteous to all guests and staff.
• Aid in the security of food items.
• Ensure the Employee Break room is kept orderly and clean.
• Maintain high food quality standards in the kitchen.
• Assist in training staff in kitchen equipment operation and maintenance.
• Attend meetings as required by management.
• Perform any other duties as requested by management.

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.

• Maintain high standards of personal appearance and grooming.
• Comply with certification requirements.
• Regular attendance in compliance with Hyatt standards.

• Previous supervisory responsibility preferred.
• 1-3 years of related progressive experience or culinary graduate with at least 1 year of experience.
• Food Handlers Certification.
• Ability to convey information and ideas clearly.
• Effective problem-solving skills in high-pressure situations.
• Ability to work with financial information and basic arithmetic functions.