Job Description

Hotel Saint Augustine

Perseid Restaurant seeks an enthusiastic Executive Chef to join the team! This role will be collaborating closely with the broader Food & Beverage operations team and will oversee Perseid Restaurant, Augustine Lounge, In-Room Dining and Events. You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences.

Who We Are:

Located inside Hotel Saint Augustine, Perseid is a neighborhood bistro offering a Gulf Coast–inspired take on the classic bistro experience. Serving thoughtfully crafted dishes for breakfast, lunch, and dinner, it’s a versatile destination for both casual meals and special occasions. Led by chef Aaron Bludorn and Director of Operations Cherif Mbodji, in collaboration with the Bunkhouse and Hyatt teams, Perseid brings an elevated yet approachable dining experience to the heart of Montrose. Perseid was named one of Bon Appétit’s 20 best new restaurants of 2025 and was recently honored as a Michelin‑recommended restaurant.

We're Proud to Offer Exceptional Benefits, which Include:

1. Medical, Dental, Vision, 401K with company match
2. Discounted and Friends & Family Room Rates
3. Free parking
4. Generous Paid Time Off
5. Work-life benefits including wellbeing initiatives such as a complimentary Headspace
6. Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more!

The Role:

An Executive Chef will exceed the expectations of all guests in a multitude of tasks that include but are not limited to the direction, preparation, and execution of all menu items. The Executive Chef will be involved in planning and pricing menu items, ordering supplies, and keeping records and accounts. Executive Chefs will also ensure equipment and facility is immaculate.

The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse/Hyatt policies. An Executive Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse/Hyatt Vision and Core Values in all actions and decisions.

Key Responsibilities:

· Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers.

· Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment

o Analyze recipes to assign prices to menu items, based on food, labor and overhead costs.

o Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.

o Check the quality of raw and cooked food products to ensure that standards are met.

o Monitor sanitation practices to ensure that employees follow standards and regulations.

o Determine how food should be presented and create decorative food displays.

· Record production and operational data on specified forms

· Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable)

· Meet with sales representatives in order to negotiate prices and order supplies

o Estimate amounts and costs of required supplies, such as food and ingredients.

o Order or requisition food and other supplies needed to ensure efficient operation.

o Check the quantity and quality of received products.

· Follows inventory standards and procedures to consistently conduct an accurate inventory

· Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

· Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary

o Supervise and coordinate activities of cooks and workers engaged in food preparation.

o Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.

o Determine production schedules and staff requirements necessary to ensure timely delivery of services.

o Demonstrate new cooking techniques and equipment to staff

o Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results through regular performance evaluations

o Maintain awareness of documentation needed and retained in employee files

· Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met

· Keep abreast of safety and emergency procedures and OSHA requirements

· Attend relevant meetings

Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Experience and Qualifications:

• High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred
• Minimum of three years (3) of relevant experience
• Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
• Excellent verbal, written, and graphic communication and interpersonal skills
• Strong organizational skills

We welcome you:

Research shows that individuals tend to apply to jobs only if they meet all the listed job qualifications. Unsure if you check every box, but feeling inspired to enhance your career? Apply. We’d love to consider your unique experiences and how you could make Hyatt even better.

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.

Job Tags

Similar Jobs