Executive Chef

Pyramid Global Hospitality•Puerto Rico, TX

12d•$150,000 - $160,000•Onsite

About The Position

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Welcome to Hyatt Regency Grand Reserve Puerto Rico, a premier resort in the Pyramid Global Hospitality portfolio, located in the breathtaking setting on the oceanfront coast of Rio Grande. Featuring 579 guest rooms and over 36,918 sq ft of meeting space, this award-winning property, recognized as one of the top five resorts in Puerto Rico by Travel + Leisure's World's Best Awards, offers a truly dynamic environment for hospitality professionals. At Hyatt Regency Grand Reserve Puerto Rico, we are committed to delivering exceptional service and creating memorable experiences for our guests. As a member of our team, you'll have the opportunity to work in a supportive and engaging environment surrounded by the natural beauty of El Yunque rainforest and the island's stunning coastline. From an expansive lagoon-style pool to a nearby 27-hole Tom Kite-designed golf course and a full-service rainforest spa, this property offers a unique and inspiring setting to grow your career. We offer a wide range of opportunities across multiple departments, including guest services, food and beverage, housekeeping, spa and wellness, sales and marketing, and more. Whether you're just beginning your hospitality journey or looking to take the next step, you'll find opportunities for growth at every level. Joining our team means becoming part of a close-knit community that values teamwork, professionalism, and a passion for service. We provide comprehensive training and development programs to help our associates succeed. If you're passionate about hospitality and ready to be part of a people-first culture, we invite you to explore opportunities at Hyatt Regency Grand Reserve Puerto Rico and apply today.

Requirements

Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel Administration, or related discipline preferred.
Formal culinary certification from an accredited culinary institution is strongly preferred.
Minimum 10–15 years progressive culinary leadership experience.
Minimum 5 years as Executive Chef or Executive Sous Chef within a luxury resort, luxury hotel, or internationally branded hospitality environment.
Experience leading complex multi-outlet operations with: 10+ restaurants and bars, Large-scale banquet and catering operations, Luxury in-room dining, Pool and beach culinary operations.
Caribbean, island resort, or international luxury resort experience strongly preferred.
Experience within Hyatt, Forbes-rated, AAA Five Diamond, or comparable luxury hospitality environments preferred.
Demonstrated expertise in: Luxury dining operations, Fine dining cuisine, Banquet production, Culinary innovation, Menu engineering, Food cost management, Labor management, HACCP and food safety systems, Inventory control, Procurement practices, Culinary technology platforms, Forecasting and budgeting, Large-scale production planning.

Responsibilities

Provide strategic leadership and oversight for all culinary operations across the resort.
Develop and execute a comprehensive culinary vision aligned with Hyatt brand standards and resort positioning.
Drive innovation in food concepts, menu design, presentation standards, and culinary programming.
Ensure consistency, creativity, and excellence in food quality across all outlets and service periods.
Champion a culture of culinary excellence, continuous improvement, and guest-centric service.
Lead culinary initiatives that differentiate the resort within the luxury Caribbean market.
Provide direct oversight for culinary operations supporting: Signature fine dining restaurant(s), Specialty restaurants, All-day dining venue(s), Casual dining concepts, Lobby lounge, Bars and entertainment venues, Grab-and-go concepts, Specialty seasonal and pop-up experiences.
Direct all culinary aspects of banquet and catering operations.
Ensure flawless execution of weddings, social events, corporate meetings, incentives, conventions, and VIP functions.
Collaborate with Sales and Events teams to develop customized menus and culinary experiences.
Lead culinary planning for large-scale functions, including events exceeding 1,000 guests.
Maintain exceptional food quality and presentation regardless of event volume.
Develop elevated in-room dining experiences that reflect luxury hospitality expectations.
Ensure consistency of quality, presentation, and delivery standards for in-room dining.
Create innovative daypart offerings and specialty amenities for in-room dining.
Oversee culinary execution for all poolside and beachfront dining experiences.
Develop menus suitable for luxury outdoor environments while maintaining quality standards.
Ensure seamless service delivery during peak occupancy and seasonal periods for pool and beach dining.
Create unique Caribbean-inspired culinary experiences for resort guests.
Develop and manage annual culinary operating budgets.
Achieve departmental financial objectives including: Food cost targets, Labor productivity goals, Profitability objectives, Inventory management standards, Waste reduction initiatives.
Analyze financial performance and implement corrective action plans when necessary.
Review and approve purchasing decisions to optimize quality and profitability.
Participate in annual business planning and forecasting processes.
Identify opportunities to enhance revenue through menu engineering and culinary programming.
Design and continuously evolve menus across all dining venues.
Incorporate local Caribbean ingredients and culinary traditions into resort offerings.
Maintain awareness of global culinary trends and luxury hospitality innovations.
Lead seasonal menu changes and special culinary events.
Develop wellness, sustainability, and dietary-specific menu offerings.
Create unique culinary experiences that support guest satisfaction and revenue growth.
Collaborate with beverage leadership on pairing programs and culinary activations.
Ensure culinary operations consistently exceed guest expectations.
Maintain the highest standards of food quality, freshness, safety, and presentation.
Actively monitor guest feedback and implement improvement strategies.
Engage directly with guests, VIPs, owners, and key stakeholders.
Support luxury service standards throughout all dining experiences.
Participate in guest engagement events, chef tables, media appearances, and culinary showcases.
Lead a large, multi-outlet culinary organization that may include: Executive Sous Chefs, Sous Chefs, Specialty Chefs, Banquet Culinary Team, Pastry and Bakery Team, Stewarding Leadership, Outlet Culinary Leaders, Culinary Supervisors.
Recruit, develop, mentor, and retain top culinary talent.
Foster a culture of accountability, engagement, and teamwork.
Conduct performance evaluations and succession planning.
Implement comprehensive training and development programs.
Support Hyatt's diversity, equity, inclusion, and belonging initiatives.
Build future culinary leaders through coaching and career development.
Ensure compliance with all Hyatt food safety standards and local health regulations.
Maintain HACCP compliance throughout all culinary operations.
Lead sanitation, hygiene, and workplace safety initiatives.
Conduct regular inspections and audits.
Ensure proper handling, storage, and preparation of food products.
Maintain readiness for all regulatory and brand audits.
Work closely with resort Purchasing Manager.
Establish strong relationships with approved suppliers and local producers.
Ensure consistent product quality and availability.
Support sustainable sourcing initiatives whenever feasible.
Evaluate product specifications and purchasing standards.
Collaborate with Procurement and Finance teams to maximize value and control costs.
Monitor inventory levels and reduce operational waste.
Support Hyatt sustainability initiatives and ESG objectives.
Reduce food waste through effective planning and utilization strategies.
Promote responsible sourcing practices.
Support local agricultural and seafood partnerships where appropriate.
Implement environmentally responsible culinary practices.
Ensure all culinary operations align with Hyatt brand standards and luxury resort expectations.
Participate in brand audits and quality assurance reviews.
Support positioning of the resort as a leading culinary destination within the Caribbean market.
Drive recognition through culinary programming, media opportunities, awards, and industry partnerships.
Maintain awareness of competitive market trends and guest expectations.