**Description:** Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food relatedfunctions. Works to continually improve guest and employee satisfaction while maximizing the financial performance inall areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards areachieved.Areasof responsibilitycomprise overseeingallfood preparationareas. Help the Executive chef by assisting them with managing the staff and help create a creative, supportive **Assisting in Leading Kitchen Operations for Property** • Providesdirectionforallday-to-dayoperations. • Work closely with the executive chef and help implement their standard to the whole staff. • Understands employee positions well enough to perform duties in employees' absence or determineappropriatereplacement tofill gaps. • Providesguidanceanddirectiontosubordinates,includingsettingperformancestandardsandmonitoringperformance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates soundfinancial/businessdecisionmaking;demonstrateshonesty/integrity;leadsbyexample. • Encouragesandbuilds mutualtrust, respect,andcooperationamong teammembers. • Ensurespropertypoliciesareadministeredfairlyandconsistently. • Reviewsstaffinglevelsto ensurethatguestservice,operationalneedsandfinancialobjectivesaremet. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the samewithintheteam. • Solicitsemployeefeedback,utilizesan"opendoor"policyandreviewsemployeesatisfactionresultstoidentifyandaddress employee problemsorconcerns. • Supervisesandcoordinatesactivitiesofcooksandworkersengagedinfoodpreparation. • Demonstratenewcookingtechniquesandequipmenttostaff. **Setting and Maintaining Goals for Culinary Function and Activities** • Developsandimplementsguidelinesandcontrolproceduresforpurchasingandreceivingareas. • Establishesgoalsincludingperformancegoals,budgetgoals,team goals,etc. • Communicatestheimportanceofsafetyprocedures,detailingprocedurecodes,ensuringemployeeunderstandingofsafetycodes,monitoringprocessesandproceduresrelatedtosafety. • Managesdepartmentcontrollableexpensesincludingfoodcost,supplies,uniformsandequipment **Ensuring Culinary Standards and Responsibilities are Met** • Providesdirectionformenudevelopment. • Monitorsthequalityofrawandcookedfoodproductstoensurethatstandardsare met. • Recognizessuperiorqualityproducts,presentationsandflavor. • Ensurescompliancewithfoodhandlingandsanitationstandards. • Followsproperhandlingandrighttemperatureofallfoodproducts. • Ensuresemployeesmaintainrequiredfoodhandlingandsanitationcertifications. • Maintainspurchasing,receivingandfoodstoragestandards. • Preparesandcooksfoodsofalltypes,eitheronaregularbasisorforspecialguestsorfunctions. **Ensuring Exceptional Customer Service** • Improvesservicebycommunicatingandassistingindividualstounderstandguestneeds,providingguidance,feedback,andindividual coachingwhen needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customersona dailybasis. • Displaysleadershipinguesthospitality,exemplifiesexcellentcustomerserviceandcreatesapositiveatmosphereforguestrelations. • Interactswithgueststoobtainfeedbackonproductqualityandservicelevels. • Respondstoandhandlesguestproblemsandcomplaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understandexpectationsandparameters.Ensuresemployeesreceiveon-goingtrainingtounderstandguestexpectations. • Reviewscommentcards,guestsatisfactionresultsandotherdatatoidentifyareasofimprovement. **Managing and Conducting Human Resource Activities** • Identifiesthedevelopmentalneedsofothersandcoaching,mentoring,orotherwisehelpingotherstoimprovetheir knowledgeorskills. • Ensuresemployeesaretreatedfairlyandequitably. • Trainskitchenassociatesonthefundamentalsofgoodcookingandexcellentplatepresentations. • Administerstheperformanceappraisalprocessfordirectreportmanagers. • Observesservicebehaviorsofemployeesandprovidesfeedbackto individualsandormanagers. • Managesemployeeprogressivedisciplineproceduresforareasofresponsibility. • EnsuresdisciplinaryproceduresanddocumentationarecompletedaccordingtoStandardandLocalOperatingProcedures(SOPs andLSOPs) and supportsthePeerReviewProcess. **Additional Responsibilities** • Provides information to executive teams, managers and supervisors, co-workers, and subordinates bytelephone, inwrittenform,e-mail, orin person. • Analyzesinformationandevaluatingresultstochoosethebestsolutionandsolveproblems. Allothertasks anddutiesas assigned **Qualifications:** • High school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area.OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4years’experience intheculinary, food andbeverage,or relatedprofessionalarea. **Primary Location:** US-TN-Nashville **Organization:** Dream Nashville **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** NAS002360 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.