**Description:** The Chef de Cuisine will work closely with the Executive Sous Chef and, in their absence, will oversee the culinary operations to maintain and enhance the quality of our offerings. **Key Responsibilities:** + The Chef de Cuisine should possess creativity, a vision for excellence, and experience in Kosher gastronomy. + Demonstrate a passion for creating unforgettable dining experiences. + Collaborate with the Executive Chef on menu development, culinary innovation, and food presentation, ensuring our dishes are creative, on-trend, and aligned with guestpreferences. + Additionally, Chef De Cuisine will recruit, train, and develop new team members, establish policies and procedures, purchase operating equipment, and implement marketing strategies in the restaurant. **Responsibilities include but not limited to:** + Execute all food production and plating efficiently and promptly to meet and exceed guest expectations. + Communicate daily with the Executive Chef and Executive Sous Chef regarding any unique details or instructions related to the kitchen operations. + Assume full responsibility for kitchen operations without the Executive Chef and Executive Sous Chef. + Ensure that all food products are consistently of high quality in presentation and taste, prepared as ordered, and delivered to designated areas within the expected timeframe. + Complete all necessary preparations for the next day to meet the cooks' needs in the required quantity and expected quality. + Ensure that all menu items are prepared in sufficient quantity and of the expected quality at all times. + Oversee daily kitchen operations, including training and supervising sous chefs and cooks. + Prepare and order all menu items, and implement inventory systems to maintain appropriate stock levels. + Efficiently manage food and labor costs by controlling inventory and minimizing waste. + Implement cost control measures and strategies to enhance revenue + Create and maintain staffing schedules to ensure appropriate coverage at all times. + Ensure compliance with all safety and sanitation policies within the department. + Lead and manage a team of chefs and kitchen staff, providing guidance, training, and opportunities for professional development. + Collaborate closely with other departments to ensure effective coordination of culinary operations. + Stay informed about global, local, and new techniques to develop innovation and continuous improvements. + Address any food-related issues or complaints quickly and effectively, offering solutions to ensure guest satisfaction. **Maintain procedures:** 1. Ensure the security and proper storage of F&B and Beverage products, inventory, and equipment. 2. Maintain proper food handling procedures for all staff members, including personnel assisting on all production lines. 3. Ensure that all food products are prepared to maintain our quality standards consistently at all times. 4. Train and develop the staff to improve food quality, enhance presentations, and improve productivity. 5. Consistently maintain camaraderie and professional etiquette with peers at all times. **Qualifications:** **Requirements:** + A minimum of 10 years in the culinary industry and 6 years of previous experience in management. + Prior Chef De Cuisine experience (one or two Hyatt properties). + Knowledge of implementing new food concepts and menus. + Strong Chef De Cuisine-related skills with Banquet specialty. + Kosher Cuisine Experience required. + Culinary education and/or on-the-job training, as well as independent restaurant experience. + Possess strong leadership, communication, organization, and relationship skills. + Excellent verbal and written communication skills.  + Microsoft Office products; Word, Excel, PowerPoint, and Outlook.  + Embrace Technology – continually learn, adapt, and master the new operating system. + Ability to analyze and interpret an F&B P&L statement. + Geographic and schedule flexibility preferred + A genuine desire to exceed guest expectations in a fast-paced customer service environment **Education:** + Candidates must have either a high school diploma to be considered for this position. + A two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field from an accredited university. + Experience in Culinary, Food and Beverage, or a related professional area, is required. **Primary Location:** Caribbean Islands-AW-Palm Beach **Organization:** Hyatt Regency Aruba Resort, Spa and Casino **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** PAL001009 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.