Job Description

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

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.

What you will have an opportunity to do:

The Executive Chef is responsible for the overall leadership, strategic direction, quality, and financial performance of all culinary operations throughout a luxury branded Hyatt resort in the Caribbean. This role oversees a complex, high-volume culinary environment that includes 14 food and beverage outlets, banquet and catering operations, in-room dining, pool and beach food service, VIP experiences, and colleague dining facilities.

As the culinary leader of the resort, the Executive Chef ensures exceptional guest experiences through innovative menu development, culinary excellence, brand compliance, operational efficiency, and the cultivation of a high-performing culinary team. The position requires a visionary leader capable of balancing luxury hospitality standards with strong business acumen, while consistently delivering elevated dining experiences that reflect Hyatt's and PGH service philosophy and the unique character of the Caribbean destination.

The Executive Chef serves as a key member of the Resort Executive Committee and partners closely with Food & Beverage, Rooms, Sales & Marketing, Events, Procurement, Finance, Human Resources, and Engineering teams to achieve resort objectives.

Key Responsibilities

Culinary Leadership

• 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.

Operational Oversight

Restaurants and Lounges

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

Banquets & Catering

• 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.

In-Room Dining

• Develop elevated in-room dining experiences that reflect luxury hospitality expectations.
• Ensure consistency of quality, presentation, and delivery standards.
• Create innovative daypart offerings and specialty amenities.

Pool & Beach Culinary Operations

• 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.
• Create unique Caribbean-inspired culinary experiences for resort guests.

Financial Management

• 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.

Menu Development & Innovation

• 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.

Guest Experience & Quality Assurance

• 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.

Talent Leadership & Development

Team Leadership

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

Responsibilities

• 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.

Food Safety & Compliance

• 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.

Procurement & Supply Chain Management

• 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.

Sustainability & Environmental Stewardship

• 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.

Brand Standards & Luxury Positioning

• 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.

Leadership Competencies

The successful candidate will demonstrate:

• Strategic Thinking
• Luxury Hospitality Expertise
• Business Acumen
• Financial Discipline
• Innovation and Creativity
• Guest Focus
• Team Development
• Change Leadership
• Operational Excellence
• Emotional Intelligence
• Communication Skills
• Cross-Functional Collaboration
• Problem Solving and Decision Making

Qualifications

Education

• 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.

Experience

• 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.

Technical Expertise

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

#ZR150

#IND100

What are we looking for?

Compensation:

$150,000

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$160,000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.