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 accomplish this by monitoring the daily functions of the culinary department, providing support and guidance to the culinary team, and ending in 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, leading and coaching the team, monitoring food production and quality, and ensuring proper safety and sanitation.
Why It Might Be a Fit
The ideal candidate will possess strong leadership, communication, organization, and relationship skills, experience with training, financial management, and customer service, and proficiency in general computer knowledge. A true desire to exceed guest expectations in a fast-paced customer service environment is also required.
Requirements
- Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
- Strong leadership, communication, organization, and relationship skills
- Experience with training, financial management, and customer service
- Proficiency in general computer knowledge
- A true desire to exceed guest expectations in a fast-paced customer service environment
Benefits
- Opportunity to progress into the role of Executive Chef through training
- 70% of management hired from within Hyatt
- 89% of Managing Committee promoted from within
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