Role OverviewThe Executive Sous Chef will work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal candidate will monitor the daily functions of the culinary department, provide support and guidance to the culinary team, and ensure a positive guest experience.
What You Will Do
Responsibilities include developing and assuming key management responsibilities, supervising departmental Sous Chefs, developing and implementing creative menu items, planning and coordinating special events, managing hourly kitchen employees, and ensuring proper safety and sanitation of all kitchen facilities and equipment.
Why It Might Be a Fit
The ideal candidate will possess strong leadership, communication, organization, and relationship skills, as well as experience with training, financial management, and customer service. A true desire to exceed guest expectations in a fast-paced customer service environment is also required.
Requirements
- In-depth skills and knowledge of all kitchen operations
- Strong leadership, communication, organization, and relationship skills
- Experience with training, financial management, and customer service
- Proficient in general computer knowledge
- Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
Benefits
- Salary range: $93,000 - $110,000 / year
- Opportunity for career advancement and promotion from within
- Strong commitment to promotion from within (70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within)
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