Chef de Cuisine at Hyatt Hotels Corporation in Wailea, HI

Andaz Maui at Wailea

Andaz Maui at Wailea Resort is seeking a highly competent and driven individual for our Chef de Cuisine. Andaz Maui at Wailea Resort is the first resort for the Andaz brand. Situated on Maui’s premier southwestern coastline, the 15-acre beachfront resort is located along Mokapu Beach in Wailea, one of the most sought after leisure and resort destinations in the world. The luxury resort community of Wailea includes a 1.2 mile-long oceanfront beach path connecting five crescent-shaped, golden-sand beaches, a premier shopping center and distinguished restaurants.

The goal of the Chef de Cuisine is to be a primary leader in Ka'ana Kitchen, as well as support growth and development of the Sous Chefs and Culinary needs of the entire resort. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts. The Chef de Cuisine will lead Ka'ana Kitchen Culinary efforts similar to an independent owner/operator.

Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Responsibilities include:

Act as senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all table service staff 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
Work with Marketing Manager on efforts to further market the restaurant
Monitor and manage food and labor costs, inventory, and vendor relationships to meet budget goals and reduce waste
Collaborate with the Resort Marketing Manager and Food & Beverage leadership to promote the restaurant through seasonal campaigns, partnerships, and guest programming
Uphold resort brand standards while continuously enhancing the guest dining experience through innovation and attention to detail
Ensure compliance with all health, safety, and sanitation regulations, maintaining a clean and organized kitchen environment
Maintain awareness of culinary trends and competitors to ensure the restaurant remains relevant, competitive, and memorable
Lead pre-shift briefings, kitchen meetings, and participate in F&B departmental planning as a key leadership voice

The salary range for this position is $85,000 to $95,000. Decisions regarding individual salaries commensurate with experience and qualifications.

This role will be eligible for the following benefits, after meeting initial eligibility times:

Health, Dental, Vision
401K Retirement Savings Plan and company match
Employee Stock Purchase Plan
Paid time off including holiday
Discounted rooms at any participating Hyatt location starting on the first day of employment
Up to 12 complimentary rooms at any participating Hyatt location after 90 days of employment

When applying for a position working at a Hyatt hotel, you are pursuing an opportunity to join a culture built on caring and attentive colleague who have a passion for providing efficient service and creating meaningful experiences. Our values are the guiding principles for our success, giving us the opportunity to open over 1,350 properties worldwide.

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

Qualifications

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
Knowledge of health, safety, and sanitation regulations, with a track record of maintaining a clean and compliant kitchen
Experience with food cost controls, inventory management, and vendor relations, including ordering and waste reduction
Flexible and adaptable to evolving guest preferences and resort needs, including banquet and event menu customization
Understanding of current culinary trends, global flavors, and ability to innovate within brand or resort identity