Chef de Cuisine Stock Purchase Plan

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"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

Grand Hyatt Grand Hyatt San Francisco US - CA - San Francisco

Culinary

Department Head/Manager

Full-time

Yearly US Dollar (USD) pay basis

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job - it's a career for people who care.

Grand Hyatt San Francisco welcomes our guests with a sophisticated elegance and refined modern style. Located in the heart of the city on Union Square, immerse yourself in the premier shopping, Michelin Star dining and entertainment of downtown San Francisco. Then retreat to the room where they can unwind and enjoy the spectacular views of the city by the Bay.

Stunning views of Union Square, the Bay or the city skyline are the recipe for relaxation and rejuvenation in a well-appointed luxury hotel room or suite at Grand Hyatt San Francisco. Each contemporary space offers residential-style amenities, ensuring you’re focused on maximizing your getaway.

The Chef de Cuisine is responsible for leading daily culinary operations within assigned outlets and kitchens while upholding Grand Hyatt San Francisco’s luxury dining standards. This role partners closely with the Executive Chef to execute the culinary vision, manage and develop teams, maintain financial discipline, and consistently deliver exceptional food quality for restaurants, in-room dining, and high-volume banquet operations.

The ideal candidate is a hands‑on, disciplined culinary leader with strong organizational skills, refined technique, and the ability to thrive in a large, convention‑driven hotel environment.

• Lead daily kitchen operations for assigned outlets, in‑room dining, and/or banquet production.
• Ensure consistent execution of menus, recipes, and plating standards aligned with Hyatt brand expectations.
• Maintain excellence in food quality, presentation, taste, and timeliness across all service periods.
• Collaborate with the Executive Chef on menu development, seasonal updates, and special event menus.
• Supervise, train, and mentor sous chefs, line cooks, and kitchen colleagues.
• Foster a positive, professional, and accountable kitchen culture.
• Conduct performance coaching, training, and evaluations in accordance with Hyatt standards.
• Support hiring, onboarding, scheduling, and labor planning for assigned kitchens.
• Manage food cost, labor cost, and waste control to meet or exceed budgeted targets.
• Ensure proper inventory management, purchasing controls, yield optimization, and portion control.
• Analyze P&L reports and take corrective action when needed.
• Support banquet forecasting and production planning to align with group business demands.

• Ensure strict compliance with all food safety, sanitation, and hygiene standards (HACCP, local health regulations, Hyatt policies).
• Maintain clean, organized kitchens and proper equipment usage.
• Partner with Stewarding and Engineering to ensure equipment functionality and cleanliness.
• Oversee culinary execution for meetings, conferences, weddings, and large‑scale events.
• Customize menus to meet client needs while maintaining quality and efficiency.
• Ensure flawless execution for high‑profile and VIP events.

This position has a salary range from $76,700-$95,900.

• Free room nights, Discounted, and Friends & Family Room Rates
• Medical, Prescription, Dental, and Vision Insurance
• 401K with company match
• Paid Vacation, sick days, new child leave, and personal day
• Paid Family Bonding Time and Adoption Assistance
• Tuition Reimbursement
• Employee Stock…