Andaz
Executive Sous Chef
Summary
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met—they are exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.
Role Overview The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Salary Range $76,000 to $93,000 annually.
Responsibilities
Support senior leadership by developing and assuming key management responsibilities
Act as liaison between all departments within the culinary division and all other hotel departments
Supervise departmental Sous Chefs’ performance and provide them counsel on the preparation and cooking of various food items
Develop and implement creative menu items that adhere to Hyatt brand standards
Plan, coordinate & implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
Ensure proper safety and sanitation of all kitchen facilities and equipment
Organize and facilitate departmental meetings, training and goal setting
Qualifications
In-depth skills and knowledge of all kitchen operations
Strong leadership, communication, organizational and relationship skills
Experience with training, financial management and customer service
Proficient in general computer knowledge
Desire to exceed guest expectations in a fast‑paced customer service environment
Capability to produce a consistent product in a timely manner
Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
Geographic and schedule flexibility preferred
Union local 6 experience required
Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef.
Hyatt Hotels & Resorts believes in a strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!
#J-18808-Ljbffr
Role Overview The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Salary Range $76,000 to $93,000 annually.
Responsibilities
Support senior leadership by developing and assuming key management responsibilities
Act as liaison between all departments within the culinary division and all other hotel departments
Supervise departmental Sous Chefs’ performance and provide them counsel on the preparation and cooking of various food items
Develop and implement creative menu items that adhere to Hyatt brand standards
Plan, coordinate & implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
Ensure proper safety and sanitation of all kitchen facilities and equipment
Organize and facilitate departmental meetings, training and goal setting
Qualifications
In-depth skills and knowledge of all kitchen operations
Strong leadership, communication, organizational and relationship skills
Experience with training, financial management and customer service
Proficient in general computer knowledge
Desire to exceed guest expectations in a fast‑paced customer service environment
Capability to produce a consistent product in a timely manner
Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
Geographic and schedule flexibility preferred
Union local 6 experience required
Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef.
Hyatt Hotels & Resorts believes in a strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!
#J-18808-Ljbffr