Assistant Culinary Operations Manager ($68,640 - $86,600)

Hyatt • Long Beach, CA

80d • $68,640 - $86,600

About The Position

The Assistant Culinary Operations Manager plays a key leadership role within the culinary department, focusing on day-to-day kitchen operations while also supporting food & beverage, banquets and market. This position is responsible for supervising kitchen and stewarding staff, assisting with ordering and inventory, receiving products, maintaining organized and sanitary storage areas, and helping ensure smooth culinary execution for events. The role includes administrative tasks such as staff scheduling, payroll assistance, and invoice handling. This manager works closely with event planners and F&B support teams. The Assistant Culinary Operations Manager will help communicate kitchen needs for using banquets and Event Orders (EOs) for culinary staff. A strong understanding of kitchen operations in a hotel environment is essential, including the importance of delivering consistent, high-quality food that meets guest expectations. The ideal candidate will have foundational culinary training, basic leadership and communication skills, cost control knowledge, and computer proficiency.

Requirements

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, independent restaurant experience is preferred
• Schedule flexibility required
• Able to lift 50 pounds

Nice To Haves

• Spanish speaking preferred

Responsibilities

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all F&B operations and culinary staff
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items within the restaurant concept
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Participate in marketing events directly related to their food and beverage outlet

Benefits

• Full-time position
• Yearly salary range of $68,640 - $86,600

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: No Education Listed