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
• 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
• Supervises Steward Team and all the cleaning duties
• Supports the Stewarding team in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
• Oversees all restaurant kitchen operations
• Oversees all quality control of recipes and adherence to all recipes
• Portion control monitored to protect food cost
• Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
• Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment
• Performs General Storeroom inventory of china, silver, and glassware on quarterly basis
• Prepares daily work assignments and delegates to staff
• Responsible for daily operation of employee cafeteria
• All other responsibilities as assigned
• Trains and develops kitchen personnel
• Monitors workstations and assigns duties
• Prepares weekly staff schedule
• Assists in hiring, counseling and disciplining staff
• Attends food & beverage departmental meetings
• Assists in preparation of department schedules and payroll
• Maintains cleaning standards to high level
• Adheres to Food Sanitation Standards
• Adheres to Board of Health Standards
• Prepares weekly payroll
• Taking inventories of all food and prep items
• Assists with purchasing needs
• Communicate with Food and Beverage department heads to ensure all needs are met
• Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
• Maintaining 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

Benefits

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