Executive Sous Chef

Hyatt
New York, NY
Category Hospitality
Job Description
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. 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.

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

Benefits

  • 401k Matching
  • Generous Paid Time Off
  • Retirement Plan
  • Visa Sponsorship
  • Four Day Work Week
  • Generous Parental Leave
  • Tuition Reimbursement
  • Relocation Assistance
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