Description:

The Chef de Cuisine is a department head role that is expected to not only manage the daily kitchen operations of Barrel & Bushel but also involved in the planning and long-term strategy and success of the restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts.

Responsibilities include but not limited to:

• Act as senior leadership by developing and assuming key management responsibilities

• Assume the role of liaison between all dining room operations and culinary staff as well as hotel operations

• Supervise the preparation and cooking of various food items

• Develop and implement creative menu items that align with the restaurant concept

• Maintaining the operating budget by managing food and labor costs

• Contribute and engage with marketing efforts such as monthly activations, special events and holiday celebrations

• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

• Manage other key culinary leadership rolls including sous chefs and kitchen supervisor

• 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

· Ensuring the kitchen is clean and safe by enforcing best practices for safety and sanitation in the kitchen and that food safety and sanitation regulations are followed

Qualifications:

• In-depth skills and knowledge of all kitchen operations

• Possess excellent leadership, communication, organization and relationship skills

• Able to problem solve under pressure and is solution oriented

• Experience with training, basic financial management and customer service

• A true desire to exceed guest expectations in a fast-paced customer service environment

• Ability to maintain a positive and collaborative kitchen environment

• Capable of producing a consistent product in a timely manner

• Proficient in general computer knowledge

• Culinary education and/or on the job training, independent restaurant experience is preferred

• Geographic and schedule flexibility preferred

Qualifications:

The Chef de Cuisine is a department head role that is expected to not only manage the daily kitchen operations of Barrel & Bushel but also involved in the planning and long-term strategy and success of the restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts.

Responsibilities include but not limited to:

• Act as senior leadership by developing and assuming key management responsibilities

• Assume the role of liaison between all dining room operations and culinary staff as well as hotel operations

• Supervise the preparation and cooking of various food items

• Develop and implement creative menu items that align with the restaurant concept

• Maintaining the operating budget by managing food and labor costs

• Contribute and engage with marketing efforts such as monthly activations, special events and holiday celebrations

• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

• Manage other key culinary leadership rolls including sous chefs and kitchen supervisor

• 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

· Ensuring the kitchen is clean and safe by enforcing best practices for safety and sanitation in the kitchen and that food safety and sanitation regulations are followed

Qualifications:

• In-depth skills and knowledge of all kitchen operations

• Possess excellent leadership, communication, organization and relationship skills

• Able to problem solve under pressure and is solution oriented

• Experience with training, basic financial management and customer service

• A true desire to exceed guest expectations in a fast-paced customer service environment

• Ability to maintain a positive and collaborative kitchen environment

• Capable of producing a consistent product in a timely manner

• Proficient in general computer knowledge

• Culinary education and/or on the job training, independent restaurant experience is preferred

• Geographic and schedule flexibility preferred

Primary Location: US-VA-Tysons Corner

Organization: Hyatt Regency Tysons Corner

Pay Basis: Yearly

Job Level: Full-time

Job: Culinary

Req ID: TYS001430

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.