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    Executive Chef - Schaumburg, United States - Hyatt Regency Schaumburg, Chicago

    Hyatt Regency Schaumburg, Chicago
    Hyatt Regency Schaumburg, Chicago Schaumburg, United States

    3 weeks ago

    Default job background
    Full time
    Description

    Job Summary

    As the Chef , you will fill a vital role by directing and supervising food preparation for all food outlets of

    the hotel and ensures the highest-level quality and consistency as relates to food handling, food quality

    and food presentations while maintaining established operational standards. You will also fill a leadership

    role in supporting your hotel's financial goals by assisting in the daily operations of the restaurant and/or

    other areas of the Food and Beverage and Banquet departments. You will ensure the highest quality of

    product and service standards to ensure guest satisfaction and maximize revenues and profitability. This

    position reports to the General Manager. Exempt associates are expected to work as much of each

    workday as is necessary to complete their job responsibilities.

    Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their

    equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50

    percent of the time and job duties must also involve the use of discretion and independent judgement

    more than 50 percent of the time.

    Education & Experience


    • Have a minimum of 3 years of experience in a Supervisory in Food and Beverage Department.


    • Have 5 or more years of progressive experience in Hotel Food & Beverage experience or other

    successful F&B service industry; or a Culinary Degree with 3 or more years of progressive

    experience in Hotel Food & Beverage experience or other successful F&B service industry.


    • Be incredibly friendly, customer centric, love to smile and radiate a positive and accommodating

    attitude while interacting with customers.


    • Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.


    • Expedite peak meal periods by maintaining a "hands on" approach.


    • Works within monthly set food cost budget, adjust food requisitions and controls waste.


    • Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and

    food safety.

    Source: Hospitality Online

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