Sous Chef

Hyatt
Any Location, CA
Category Hospitality
Job Description
The Sous Chef is responsible for managing a specific culinary department and partnering with the Executive Chef to uphold and enhance quality standards. Responsibilities include supervising kitchen employees, developing and implementing menu items, and managing daily food production and safety.

Requirements

  • Develop and assume basic management responsibilities
  • Assume liaison role between departments within the culinary division and other hotel departments
  • Supervise preparation and cooking of various food items
  • Develop and implement creative menu items
  • Plan, coordinate & implement special events and holiday functions
  • Manage hourly kitchen employees
  • 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
  • Ensure proper safety and sanitation of all kitchen facilities and equipment
  • In-depth skills and knowledge of all kitchen operations
  • Strong leadership, communication, organization and relationship skills
  • Experience with training, basic 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
  • Strong training and communication skills

Benefits

  • Health insurance
  • Dental insurance
  • Vision insurance
  • Retirement plan
  • Tuition reimbursement
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