Job Description

We are pleased that you are exploring Hyatt Hotels Corporation. We believe our customers select Hyatt because of our caring and attentive associates who work hard to provide efficient service and meaningful experiences. We care about our associates and our customers. This is the Hyatt Touch. Our commitment to Diversity is best evidenced by our focus on company-wide diversity initiatives. We continue to be recognized as one of America's best companies for minorities in rankings based on information about recruiting and employment practices. Associates of Hyatt are given the tools from the first day to make a difference. Hyatt offers comprehensive and competitive benefits for all associates. Hyatt associates work in an environment that demands exceptional performance, yet reaps great rewards - whether it's career opportunities, job enrichment or a supportive working environment. If you are ready for this challenge, then we are ready for you. Come meet the people with the Hyatt touch.

The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring high-quality food production, cost control, and staff management. This role requires strong leadership, culinary expertise, and a commitment to maintaining exceptional food quality and presentation standards in line with the resort’s brand and guest expectations.

Key Responsibilities:

Culinary Leadership & Execution:

Oversee all kitchen operations, ensuring efficiency and consistency in food preparation.
Develop and implement innovative menus that align with guest preferences and seasonal ingredients.
Maintain food quality, presentation, and consistency across all dishes.
Monitor kitchen cleanliness, food safety, and sanitation in compliance with health regulations.

Team Management & Training:

Lead, mentor, and develop the kitchen team, fostering a positive work environment.
Supervise and coordinate work schedules, ensuring proper staffing levels.
Conduct ongoing training programs to enhance culinary skills and maintain service excellence.
Assist in hiring, performance management, and professional growth of culinary staff.

Financial & Operational Performance:

Manage food costs, labor expenses, and overall kitchen budgeting.
Monitor inventory and control waste through efficient purchasing and portioning.
Collaborate with procurement to source quality ingredients while maintaining cost control.
Implement cost-saving measures without compromising quality.

Guest Experience & Collaboration:

Work closely with front-of-house teams to ensure smooth service and guest satisfaction.
Handle special dietary requests and create customized menu options as needed.
Participate in resort events, private dining, and special culinary experiences.

Why Join Our Team?

Wild Dunes Resort is committed to culinary excellence and employee development. We offer competitive salaries, growth opportunities, and a collaborative work culture that celebrates innovation and guest satisfaction.

Qualifications & Requirements:

Experience: Minimum 5 years in a leadership role in a high-volume, upscale restaurant or luxury resort.
Education: A culinary degree or equivalent professional training is preferred.
Skills: Strong leadership, organizational, and communication abilities.
Certifications: ServSafe or equivalent food safety certification is required.
Physical Requirements: Ability to stand for long periods, lift up to 50 lbs, and work in a high-paced environment.

"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 status."

Wild Dunes Resort_CHSDH

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