Role OverviewThe Sous Chef is responsible for managing a specific department and working with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef.
What You Will Do
Responsibilities include supporting senior leadership, assuming basic management responsibilities, supervising preparation and cooking of various food items, developing and implementing creative menu items, planning and coordinating special events, managing hourly kitchen employees, and ensuring proper safety and sanitation of all kitchen facilities and equipment.
Why It Might Be a Fit
The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. The Sous Chef will also have the opportunity to progress into the role of Executive Sous Chef through training and development within Hyatt.
Requirements
- Culinary education and/or on the job training
- Hotel experience preferred
- Geographic and schedule flexibility preferred
- Strong leadership, communication, organization, and relationship skills
- Experience with training, basic financial management, and customer service
- Proficient in general computer knowledge
- In-depth skills and knowledge of all kitchen operations
Benefits
- Opportunity for career advancement within Hyatt
- 70% of management hired is from within Hyatt
- 89% of Managing Committee is promoted from within
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