Executive Chef

About Us

The Hyatt Regency on the Hudson located in downtown Jersey City sits on a beautiful pier overlooking the New York City Skyline.

Our hotel is one of the oldest in the area and has great guest stories and experiences to share.

We are located in the business district of Jersey City; home to residents and many businesses.

Hop on the Hudson Bergen Light Rail located 1 block away for a quick trip to our local Newport Center Mall, home of a variety of Brand Name Stores such as JC Penny, Macys and Kohls, AMC Movie Theatre and a huge selection of food court attractions.

Come and be part of our team, at the Hyatt Regency we embrace our associates with the help of our company culture, HEI Loves.

With HEI Loves we offer amazing benefits to our team and they get better and better each year.

HEI appreciates and supports our individuality and once you join our team; you become apart of our family and we become apart of yours.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Duties and Responsibilities


* Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.


* Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment.

Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.


* Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.


* Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.


* Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.


* Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.


* Execute a...