Executive Sous Chef

Overview

At Hyatt, we believe our guests choose Hyatt because of our caring and attentive associates who provide efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations are exceeded, with outstanding rewards and opportunities to grow in the hospitality industry. Discover your place to shine in our warm, respectful, and inclusive culture. Hyatt’s culture is represented by the mission, values, and goals:
Innovative, Respect, Service-Oriented, and Inclusion.

Innovative:
Hyatt is forward thinking and seeks new ways to advance in the hospitality industry. Respect:
Hyatt associates are inspired by the team’s spirit and camaraderie. Service-Oriented:
Hyatt is customer-focused by providing authentic hospitality in every way, every time.

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, monitoring the daily functions of the culinary department and providing support and guidance to the culinary team to end in a positive guest experience. The salary range for this position is between $64,100 and $85,000.

Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants, and Garde Manger. Executive Sous Chefs report directly to the Executive Chef. Hyatt Hotels & Resorts believes in a strong commitment to promotion from within.

Begin your career today as the Executive Sous Chef and find opportunities to advance; 70% of management hires are from within Hyatt, and 89% of the Managing Committee is promoted from within. The statistics reflect the potential for growth within the company.

• 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 guidance on 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

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, 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
• Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
• Geographic and schedule flexibility preferred