Sous Chef

Manage a specific department, work with Executive Chef and/or Executive Sous Chef to create and maintain quality standards, and provide support and guidance to the culinary team. Develop and implement creative menu items, plan and coordinate special events, and lead and coach the team towards achieving exceptional guest service and employee satisfaction results.

Requirements

• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise 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
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service

Benefits

• Health Insurance Eligibility
• 401(k) Eligibility
• 401(k) Matching Contribution
• Monthly Fitness Membership Reimbursement
• Qualified Parking & Transportation Tax Exemption
• Paid Time Off & Holidays