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Banquet Chef de Cuisine

Job in Santa Clara, Santa Clara County, California, 95053, USA
Listing for: Hyatt Hotels Corporation
Full Time position
Listed on 2026-03-03
Job specializations:
  • Restaurant/Food Service
    Catering, Restaurant Manager, Food & Beverage, Cook & Chef
Salary/Wage Range or Industry Benchmark: 76700 - 115300 USD Yearly USD 76700.00 115300.00 YEAR
Job Description & How to Apply Below
Position: Banquet Chef de Cuisine ($76,700-115,300)

Culinary

Department Head/Manager

Full‑time

Annual Salary: $76,700.00

Summary

Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally.

The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take counsel from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.

Responsibilities
  • Act as senior leadership by developing and assuming key management responsibilities
  • Assume the role of liaison between all dining room operations 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 roles 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
  • 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
  • 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 preferred
  • Geographic and schedule flexibility preferred

Locations:
Hyatt Regency Lost Pines Resort and Spa – Austin, Bastrop, TX;
Cheyenne Mountain Resort – Colorado Springs, CO, US

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