Hyatt Employee Review

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Executive Chef (Former Employee) –  San Francisco, CA20 December 2012
Manage the Culinary Department for (1) 802 room, full service flag ship hotel with over $21 million in annual Food & Beverage. Supervise and train 48 culinary staff in a union team environment. Assist Corporate Hyatt in developing new concept/brand standard for culinary in Andaz Hotel.
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very busy place, lots of fun
Cooks 3, internship (Former Employee) –  Calgary, AB10 February 2018
I was there more for my internship from schooling, great place to work, good people. Chef tests your skills and abilities, keeps ya on your toes. If I could go back there to work I would greatly accept.
Pros
very busy, chef is very helpful.
Cons
downtown, hard place to apply for.
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Open door policy with the executives, high end equipment
Commis de Cusine (Current Employee) –  National Capital Region25 January 2018
Hyatt really lives up to one’s expectation when it comes to work because they really apply their core values with their associates. No barrier between executives and regular associates when in comes to meals. Very approachable HR.
Pros
Free laundry services, 1 free meal per shift, insurance, sleeping quarters (for return shift)
Cons
Difficult commute
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Overall rating

4.1
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3.9Work/Life Balance
3.9Salary/Benefits
3.8Job Security/Advancement
3.8Management
4.0Culture