Executive Sous Chef

Requirements

• 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
• Supervise departmental Sous Chefs performance and provide them council as to 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 goals setting
• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, financial management and customer service
• Proficient in general computer knowledge
• 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
• Schedule flexibility preferred- must be able to work on any day including weekends and holidays, based on business levels

Benefits

• Complimentary & Discounted Hyatt Hotel Rooms
• Paid Time Off (PTO)
• Flexible schedules
• Competitive Pay
• 401(k) Match
• Medical, Dental, Vision Insurance after 30 days
• Tuition Reimbursement
• Free Annual VIA Bus Pass/Discounted Parking
• Free Meals Provided in Employee Cafeteria
• Opportunities for Career Growth