Coaching, Communication Skills, Continuous Improvement, Cook Dishes, Culinary Operations, Entrepreneurship, Food Preparation, Food Production, Leadership, Marketing, Mentoring, Menu Development, People Management, Performance Management, Presentation/Verbal Skills, Production Control, Restaurant, Sales, Team Lead/Manager, Team Player
Key Responsibilities:
- Culinary Excellence: Oversee the preparation and presentation of dishes in Vaga, ensuring high standards of quality and consistency.
- Menu Development: Develop and implement creative menu items that adhere to brand standards and enhance the dining experience.
- Special Events: Plan, coordinate & implement special events and holiday functions
- Collaboration: Partner with the Executive Chef to create new dishes and review sales and guest feedback for ongoing improvement.
- Operational Leadership: Work directly with the Executive Chef and maintain culinary operations in their absence.
- Support: Assist other culinary outlets as needed, ensuring guests have positive dining experience across the hotel.
- Team Management & Training:
- Lead training and mentor all kitchen staff, fostering a culture of excellence and teamwork.
- Conduct pre-shift meetings and maintain strong communication channels through logbooks and handover reports.
- Provide coaching and performance feedback to ensure continuous improvement.
- Operational Oversight: Monitor food production, ordering, cost, and quality
- Act as senior leadership by developing and assuming key management responsibilities
- Assume the role of liaison between all dining room operations and culinary staff
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items within the restaurant concept
- Plan, coordinate & implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, and quality and consistency on a daily basis
- Participate in marketing events directly related to their specific restaurant
The salary range for this position is $76,800 to $99,440. Decision regarding individual salaries will be based on a number of factors, including experience, qualifications and education.H
Hyatt Hotels Corporation