Chef de Cuisine - Garde Manger

Hyatt • Salt Lake City, UT

3d • Onsite

About The Position

At Hyatt Regency Salt Lake City, we bring together spacious rooms, stunning mountain views, outdoor amenities, and exceptional dining in the heart of downtown, setting a new standard in hospitality. We're looking for enthusiastic, service-oriented individuals who thrive on connecting with people from around the globe. As part of our team, you'll proudly represent the Hyatt Regency brand and play a key role in delivering exceptional experiences for our guests every day. Take the first step toward joining a globalpany that values personal connections, teamwork, and exceptional service. We would enjoy meeting you in person, with the possibility of an on-the-spot Job Offer! Please join us for Open Interviews / “Walk-in Wednesday” Interviews will be held onsite at Hyatt Regency Salt Lake City from 12:00 PM to 4:30 PM at our beautiful hotel: Hyatt Regency Salt Lake City 170 S W Temple Salt Lake City, UT 841 0 For Meeting Room location, please check in at the Security Office for more information All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. At Hyatt, we believe our guests choose us because we genuinely care about their experience. We're dedicated to providing excellent service and creating moments that make a lasting impact. Our team thrives in a supportive environment that encourages growth and rewards hard work. Whether you're aiming to advance your career, learn new skills, or find a place w you can make a difference, we're excited to have you on board. Hyatt Regency Salt Lake City is seeking an experienced and highly motivated Garde Manger Sous Chef to lead cold kitchen operations and support overall culinary leadership in a high-volume, luxury hotel environment. This role is ideal for a proven culinary leader who excels inanization,munication, and execution, and who is able to take full ownership of their team's daily kitchen operations. ing to the Executive Chef and Executive Sous Chef, the Garde Manger Sous Chef is responsible for all aspects of garde manger production, team leadership, administrative execution, and operational excellence, while upholding Hyatt brand standards and delivering exceptional guest experiences.

Requirements

• Demonstrated expertise in garde manger operations within a hotel, resort, or high-volume banquet environment
• Proven experience leading, training, and developing high-performing culinary teams
• Stronganizational,munication, and time-management skills, including administrative accountability
• Ability to consistently produce high-quality culinary products in a fast-paced environment
• Flexible availability, including nights, weekends, and holidays
• Physical ability to stand for extended periods and lift or move heavy items as required
• Track record of building and managing successful culinary teams
• Food Handler's Card
• Strong Communication Skills

Nice To Haves

• Culinary degree and/or significant professional culinary training; hotel or large-scale banquet experience strongly preferred
• Proficiency in Microsoft Word, Outlook, and Excel; BirchStreet experience a plus

Responsibilities

• Lead daily operations of the garde manger kitchen, ensuring the highest standards of food quality, presentation, consistency, and sanitation
• Supervise preparation and execution of all cold kitchen items for banquets, market, VIP lounge, and special events
• Write clear and accurate daily and weekly prep lists to support efficient production and minimize waste
• Develop and execute creative, on-brand menu items aligned with Hyatt culinary standards
• Plan, coordinate, and execute special events, banquets, and holiday functions
• Monitor food production, ordering, inventory, and cost controls to meet operational and financial targets
• Attend and actively participate in culinary, operations, and banquet event meetings
• Place food and supply orders using approved systems (BirchStreet experience a plus)
• Create and manage team schedules in alignment with business levels, labor targets, and service needs
• Maintain accurate documentation related to production, staffing, and operational needs
• Manage hourly culinary colleagues through scheduling, training, coaching, performance evaluations, and hiring
• Lead by example to foster accountability, professionalism, teamwork, and a positive kitchen culture
• Provide mentorship, constructive feedback, and career development opportunities to team members
• Support and collaborate with other culinary leaders, including supervisors and fellow Sous Chefs
• Act as a liaison between the culinary department and other hotel departments to ensure seamlessmunication and execution
• Ensurepliance with all food safety, sanitation, and workplace safety standards
• Oversee proper use and maintenance of kitchen facilities and equipment
• Uphold Hyatt brand standards while driving both guest satisfaction and colleague engagement
• Strong ability to teach and coach the garde manger culinary team to ensure consistent strength within the department

Benefits

• Discounted & Complimentary hotel room nights
• Receive up to 8 Paid Float Days upon hire! Dependent on hire date
• Enjoyplimentary meals in our colleague Cafe for every shift worked
• Medical, Dental, Vision Insurance - Full-Time colleagues can enroll after just 30 days!
• 401K retirement savings plan andpany match
• Up to $1,000 in educational assistance per year
• Opportunities to work and visit Hyatt Hotels and Resorts around the world

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees