Summary:
Hyatt Regency Waikiki, located on Kalakaua Avenue in the heart of Waikiki, is seeking a Chef de Cuisine to join our amazing team.

The goal of the Chef de Cuisine is to work directly with and in the absence of the Executive Chef and Executive Sous Chef to maintain and improve the culinary operations. The ideal Chef de Cuisine will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

The salary range for this position is: $76,700 - $95,900

Responsibilities include:
• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations, lounges, banquets and Food & Beverage staff
• 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 Food & Beverage Operations

Perks:
• Tuition, Fitness, and Wellbeing Reimbursement - $1000 per year after 90 days
• Cell Phone and Dry Cleaning Reimbursement
• Discounted Parking
• Medical, Dental, Vision, Flex Spending, Disability and Life Insurance Coverage
• Roth IRA and 401(K) options after meeting eligibility timeline
• Discounted Stock Purchase Options after meeting eligibility timeline
• Paid Sick, Vacation, Holiday time and 3 additional paid days off annually for whatever you choose
• Paid Family Bonding Time and Financial Adoption Assistance
• Free and discounted room nights world-wide
• Employee Assistance Program through Compsych
• Additional discounts and partnerships via PerkSpot

Responsibilities include:

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations, banquets and Food & Beverage staff
• 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

Qualifications:
Qualifications - External

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, independent restaurant experience is preferred.
• Geographic and schedule flexibility preferred.