POSITION OVERVIEW

Reporting to the Director of Food & Beverage, the Chef de Cuisine (CDC) is the culinary leader for all Hyatt F&B venues on property-signature restaurant, bar/lounge, banquets, room service, colleague cafeteria, and support areas. Although titled CDC, the role carries full Executive Chef authority for strategy, operations, people, and financial performance.

QUALIFICATIONS & COMPETENCIES

Requirement
Detail
Experience
Proven success as Executive Chef, CDC, or equivalent in high‑volume, upscale kitchens (hotel or multi‑concept restaurant highly preferred).
Expertise
Classical and modern techniques, cost control, inventory systems, HACCP, menu engineering, and current culinary trends.
Leadership
Visionary, hands‑on mentor with strong interpersonal and communication skills; models integrity and sound business judgment.
Technical
Proficient in BOH software (inventory, scheduling, recipe costing); MS Office literacy.
Physical
Stand/walk entire shift; safely lift up to 50 lbs; navigate stairs and slick/uneven surfaces.
Schedule
Early mornings, late nights, weekends, holidays, and multi‑site support as needed.
Certifications
ServSafe Manager (or equivalent) and any state/local food‑handler requirements.
NYC Food Handlers Certificate as a requirement or for them to obtain within 60 days of employment.