Description
The Executive Chef reports to the hotel General Manager and oversees kitchen operations, menu planning, provisioning, food preparation, sanitation, quality, portion control, and plate presentation. The role directs culinary staff training, coaches employees to meet Hyatt service standards, and requires strong communication, leadership, organizational, customer-service, and Microsoft Word and Excel skills. Candidates must have at least six years of progressive hotel culinary experience, typically with Hyatt, and at least four years in a senior culinary role.
