Executive Chef

About the role

Welcome to Hyatt Place Athens/Downtown, a standout property in the Pyramid Global Hospitality portfolio. This modern and welcoming hotel features 190 guest rooms and 3,997 sq. ft. of meeting space, offering a professional and fast-paced environment built around exceptional service and hospitality.

Responsibilities

• Design and develop creative, high-quality menus that align with guest preferences and hotel brand standards.
• Ensure consistency in food presentation, taste and portion control.
• Supervise and coordinate all kitchen staff, including Sous Chefs, line cooks and kitchen assistants.
• Conduct hiring, training and coach/counsel exercises for all associates.
• Foster a positive and productive work environment.
• Implement and oversee proper food handling, storage and hygiene procedures.
• Maintain high standards of food safety, hygiene, and presentation while enhancing the guest dining experience.
• Monitor guest feedback, online reviews, and service trends, implementing strategies to continuously improve guest satisfaction and foster repeat business.
• Manage departmental labor, food, and operating supply costs while achieving budgeted financial objectives.
• Monitor inventory levels, purchasing practices, and product quality to ensure cost-effective operations and minimize waste.
• Partner with the Sales, Marketing, and Events teams to develop seasonal menus, special promotions, themed events, and revenue-generating initiatives.
• Recruit, interview, onboard, train, coach, schedule, and supervise kitchen staff and other food and beverage associates as needed.
• Conduct performance evaluations, provide ongoing coaching, and implement corrective action when necessary to support associate development and accountability.
• Ensure associates consistently adhere to hotel policies, grooming standards, brand standards, and service expectations.
• Lead daily pre-shift meetings and ongoing service training to reinforce operational excellence and guest engagement.
• Analyze financial and operational reports, identify trends, and implement action plans to improve productivity, profitability, and guest satisfaction.
• Collaborate with hotel leadership on strategic initiatives, special events, and operational improvements that enhance the overall guest experience.
• Perform other duties as assigned to support the success of the Food & Beverage Division and hotel operations.
• The Chef must maintain a visible, on-site presence during peak business periods, high-volume events, holidays, and other times of increased operational demand to ensure effective kitchen leadership and execution.

Requirements

• Culinary degree or equivalent professional training
• 5+ years of experience in a high-volume hotel or fine dining kitchen
• Strong leadership, communication and organizational skills
• Must be able to work a flexible schedule including nights and weekends

Pay

$60,000 - $70,000

Schedule

Flexible schedule including nights and weekends