THE ROLE

RESPONSIBILITIES

• Culinary Leadership: Supervise food preparation, production, and service to maintain Park Hyatt and NoMI quality standards.
• Menu Innovation: Develop, test, and implement seasonal dishes reflecting NoMI's modern American identity with French technique.
• Team Development: Provide hands-on training, coaching, and performance management to foster craftsmanship and accountability.
• PM Oversight: Oversee PM shift operations while supporting other shifts as needed.
• Operational Management: Manage ordering, inventory, cost control, scheduling, payroll oversight, and labor management.
• Safety & Sanitation: Enforce food safety standards, equipment care, and compliance with health regulations and Hyatt policies.
• Cross-Functional Collaboration: Work with Executive Chef, Chef de Cuisine, F&B leadership, and hotel departments for seamless service and events.
• Guest Engagement: Engage with guests, VIPs, and frequent diners to personalize experiences.
• Coaching & Accountability: Mentor cooks through training and coaching; administer disciplinary documentation when necessary.
• Leadership Coverage: Act as senior leader in the absence of Executive Chef or Chef de Cuisine.

SALARY INFORMATION

BENEFITS & PERKS

• Health Insurance eligibility after 30 days of employment.
• 401(k) eligibility after 30 days; matching contribution eligible after 1 year (limited match).
• Monthly fitness membership reimbursement (limit applies).
• Qualified parking & transportation tax exemption (subject to eligibility).
• Paid time off & holidays per company policy.

• Discounted colleague room nights (based on availability).
• Complimentary room nights (based on availability).
• Complimentary meals in the colleague dining room.
• On-site bike rack for colleague use.

QUALIFICATIONS

• Luxury Experience: Minimum two years as a Sous Chef in a luxury hotel, fine-dining restaurant, or Forbes-rated environment.
• Formal Training: Culinary degree or equivalent professional training.
• Technical Skill: Strong command of culinary techniques, modern American cuisine, and French fundamentals.
• Technical Proficiency: Comfortable with culinary technology, kitchen management systems, and basic financial tools.
• Consistency Standards: Commitment to presentation and detail in a fast-paced environment.
• Operational Acumen: Understanding of production flow, ordering, inventory, and cost management.
• Talent Development: Experience teaching and developing cooks through structured training and coaching.
• Leadership Presence: Ability to lead professionally and mentor teams.
• Communication Excellence: Strong interpersonal and cross-team collaboration skills.
• Guest Sensitivity: Understanding of luxury guest expectations and personalized service.
• Schedule Flexibility: Full open availability including AM, PM, weekends, and holidays; primarily supporting PM operations.