Executive Sous Chef

Requirements

• 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.
• 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

• Paid Time Off
• 401k Matching
• Retirement Plan
• Visa Sponsorship