Hyatt Hotels Corporation
Executive Sous Chef – Hyatt
At Hyatt, we believe our guests select us because of our caring and attentive associates who focus on providing efficient service and meaningful experiences.
Hyatt is a place where high expectations are not only met but exceeded, offering outstanding rewards, unlimited career opportunities, and a warm, respectful, and inclusive culture.
Responsibilities
Support senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments.
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 goals setting
Supervise Steward Team and all cleaning duties
Support the Stewarding team in training, evaluation, counseling, and discipline of staff while maintaining confidentiality of related issues
Oversee all restaurant kitchen operations
Oversee all quality control of recipes and adherence to all recipes
Monitor portion control to protect food cost
Maintain all applicable sanitation codes and regulations, ensuring the hotel is always prepared for inspection by the Department of Health
Oversee par stocks for Food and Beverage Outlets on a daily basis and issue appropriate equipment
Perform general storeroom inventory of china, silver, and glassware on a quarterly basis
Prepare daily work assignments and delegate to staff
Responsible for daily operation of employee cafeteria
All other responsibilities as assigned
Staffing
Train and develop kitchen personnel
Monitor workstations and assign duties
Prepare weekly staff schedule
Assist in hiring, counseling and disciplining staff
Assist in preparation of department schedules and payroll
Cleaning Tasks
Maintain cleaning standards to a high level
Adhere to Food Sanitation Standards
Adhere to Board of Health Standards
Administrative Tasks
Prepare weekly payroll
Take inventories of all food and prep items
Assist with purchasing needs
Communicate with Food and Beverage department heads to ensure all needs are met
Attend all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
Filing Tasks
Maintain clean, accurate master files
Maintain procedural paper flow, distribution and filing of contracts
Perform any other special tasks for a variety of events or annual projects
Qualifications
5 to 10 years’ experience in a top, first‑class restaurant
In‑depth skills and knowledge of all kitchen operations
Background should include staff management, administrative responsibilities and classical cuisine
Strong leadership, communication, organization and relationship skills
Experience with training, financial management and customer service
A true desire to exceed guest expectations in a fast‑paced customer service environment
Capable of producing a consistent product in a timely manner
Culinary education and/or appropriate level of on‑the‑job training and hotel culinary experience
NYC Department of Health Food Handling Certification, or similar certification
Knowledge of OSHA Standards
Ability to work flexible schedule to include weekends and holidays
Previous experience in a Unionized property a plus
Geographic and schedule flexibility preferred
Desirable
Culinary Arts Degree or equivalent training
H.S. graduate and fluent in English and French
Proficiency in Spanish or French
Knowledge, Skills and Abilities Essential
Group Process & Team Building – delegating responsibilities, training and developing staff along contractual guidelines, communicating verbally and in writing
Physical capability: ability to lift, push, pull, bend and carry in excess of 40 lbs; able to stand and work in a confined area for extended periods
Flexible schedule to include weekends and holidays
Desirable
Creativity – thorough knowledge of classical French cuisine and universal cooking methods
Salary Range: $91,000 - $115,000 Annually
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.
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.
Thompson Palm Springs | Palm Springs, CA, US
Thompson Austin - 5th and Brazos | Austin, TX, US
Our family is always growing. Want to be in the know?
#J-18808-Ljbffr
Hyatt is a place where high expectations are not only met but exceeded, offering outstanding rewards, unlimited career opportunities, and a warm, respectful, and inclusive culture.
Responsibilities
Support senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments.
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 goals setting
Supervise Steward Team and all cleaning duties
Support the Stewarding team in training, evaluation, counseling, and discipline of staff while maintaining confidentiality of related issues
Oversee all restaurant kitchen operations
Oversee all quality control of recipes and adherence to all recipes
Monitor portion control to protect food cost
Maintain all applicable sanitation codes and regulations, ensuring the hotel is always prepared for inspection by the Department of Health
Oversee par stocks for Food and Beverage Outlets on a daily basis and issue appropriate equipment
Perform general storeroom inventory of china, silver, and glassware on a quarterly basis
Prepare daily work assignments and delegate to staff
Responsible for daily operation of employee cafeteria
All other responsibilities as assigned
Staffing
Train and develop kitchen personnel
Monitor workstations and assign duties
Prepare weekly staff schedule
Assist in hiring, counseling and disciplining staff
Assist in preparation of department schedules and payroll
Cleaning Tasks
Maintain cleaning standards to a high level
Adhere to Food Sanitation Standards
Adhere to Board of Health Standards
Administrative Tasks
Prepare weekly payroll
Take inventories of all food and prep items
Assist with purchasing needs
Communicate with Food and Beverage department heads to ensure all needs are met
Attend all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
Filing Tasks
Maintain clean, accurate master files
Maintain procedural paper flow, distribution and filing of contracts
Perform any other special tasks for a variety of events or annual projects
Qualifications
5 to 10 years’ experience in a top, first‑class restaurant
In‑depth skills and knowledge of all kitchen operations
Background should include staff management, administrative responsibilities and classical cuisine
Strong leadership, communication, organization and relationship skills
Experience with training, financial management and customer service
A true desire to exceed guest expectations in a fast‑paced customer service environment
Capable of producing a consistent product in a timely manner
Culinary education and/or appropriate level of on‑the‑job training and hotel culinary experience
NYC Department of Health Food Handling Certification, or similar certification
Knowledge of OSHA Standards
Ability to work flexible schedule to include weekends and holidays
Previous experience in a Unionized property a plus
Geographic and schedule flexibility preferred
Desirable
Culinary Arts Degree or equivalent training
H.S. graduate and fluent in English and French
Proficiency in Spanish or French
Knowledge, Skills and Abilities Essential
Group Process & Team Building – delegating responsibilities, training and developing staff along contractual guidelines, communicating verbally and in writing
Physical capability: ability to lift, push, pull, bend and carry in excess of 40 lbs; able to stand and work in a confined area for extended periods
Flexible schedule to include weekends and holidays
Desirable
Creativity – thorough knowledge of classical French cuisine and universal cooking methods
Salary Range: $91,000 - $115,000 Annually
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.
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.
Thompson Palm Springs | Palm Springs, CA, US
Thompson Austin - 5th and Brazos | Austin, TX, US
Our family is always growing. Want to be in the know?
#J-18808-Ljbffr