Reporting to the Director of Food & Beverage, the Chef de Cuisine (CDC) is the culinary leader for all Hyatt F&B venues on property-signature restaurant, bar/lounge, banquets, room service, colleague cafeteria, and support areas. Although titled CDC, the role carries full Executive Chef authority for strategy, operations, people, and financial performance.

Key Responsibilities

1. Culinary Leadership & Menu Innovation

• Champion Hyatt brand standards while driving seasonal, locally inspired, and profit‑focused menus.
• Personally execute or oversee critical production and plate presentations; demonstrate new techniques and equipment to staff.
• Lead quarterly menu‑engineering sessions; retire low performers and launch trend‑forward, standards‑compliant items.
• Create decorative food displays for banquets and special functions.

2. Daily Kitchen Operations

• Provide hands‑on direction for all back‑of‑house (BOH) teams across every outlet, including stewarding and purchasing.
• Review staffing levels daily to balance guest service, labor budgets, and business volume; step onto the line or re‑deploy talent when gaps occur.
• Conduct pre‑shift line checks, lead pre‑service huddles, and maintain visible presence during peak periods and VIP events.
• Ensure flawless food‑allergy handling, temperature controls, HACCP logs, and zero critical health violations.

3. Financial & Resource Management

• Own BOH P&L lines-food cost, labor, supplies, uniforms, equipment.
• Negotiate with vendors, approve orders, and manage inventory turns; issue weekly flash reports and variance analyses.
• Develop and enforce purchasing/receiving guidelines and waste‑reduction controls.

4. People Development & HR Compliance

• Recruit, hire, onboard, schedule, and develop a 25 + person multi‑outlet culinary brigade.
• Set clear performance goals; deliver 90‑day, annual, and corrective reviews.
• Foster an open‑door culture of trust, mentorship, and mutual respect; solicit feedback and address concerns swiftly.
• Train associates on fundamentals of great cooking, plate presentation, and Hyatt service behaviors.
• Administer progressive discipline and documentation in accordance with SOPs/LSOPs and support the Peer Review Process.

5. Safety, Sanitation & Maintenance

• Enforce ServSafe and local regulations; ensure staff maintain required certifications.
• Communicate and monitor safety codes; champion a "safety‑first" culture.
• Coordinate all kitchen equipment repair and preventive maintenance; submit capital requests as needed.

6. Guest Satisfaction & Service Excellence

• Actively engage with guests; gather and act on feedback via comment cards, guest‑satisfaction surveys, and social channels.
• Empower staff to exceed guest expectations; provide real‑time coaching and recognition.
• Partner with Marketing on culinary storytelling and on‑brand activations.

7. Administration & Communication

• Prepare budgets, forecasts, and strategic plans for culinary operations.
• Provide timely, accurate information to executive leadership, managers, and colleagues (written, verbal, e‑mail, meetings).
• Analyze operational data to solve problems and drive continuous improvement.

Qualifications & Competencies

Benefits & Perks (Property‑Specific)

• Competitive salary + annual bonus plan
• Medical, dental, vision, life, and 401(k) with company match
• Hyatt colleague travel benefits and discounted F&B
• Paid time off & continual professional‑development opportunities
• Full creative voice in shaping the property's culinary identity

Reporting Line

Chef de Cuisine reports to the Director of Food & Beverage (or Hotel General Manager) and collaborates closely with the Corporate Chef, outlet managers, and cross‑functional hotel leadership.

Disclaimer: This description outlines the job's general nature, level, and purpose. Responsibilities may be adjusted at management's discretion to meet evolving business needs.