Executive Sous Chef

Hyatt Regency Morristown at Headquarters Plaza US - NJ - Morristown Culinary Department Head/Manager Full-time Yearly US Dollar (USD) pay basis Summary At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met—they’re exceeded. It’s a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. We offer a warm, respectful, and inclusive culture where your career opportunities are as unlimited as your imagination. 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. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Key Responsibilities Assist the Executive Chef in planning, organizing, and directing all kitchen operations. Ensure food is prepared and presented according to company standards and recipes. Monitor food quality, consistency, portion control, and presentation. Oversee daily production, prep, and line operations. Assist with menu development, seasonal offerings, and special events. Supervise, train, mentor, and motivate kitchen staff. Schedule employees and manage labor costs effectively. Conduct performance evaluations and provide coaching as needed. Foster a positive, professional, and team‑oriented work environment. Food Safety & Sanitation Ensure compliance with health, safety, and sanitation regulations. Maintain clean and organized kitchen facilities. Monitor proper food handling, storage, and temperature controls. Enforce HACCP and local health department standards. Inventory & Cost Control Assist with inventory management, purchasing, and receiving. Monitor food waste and implement cost‑saving measures. Maintain budgetary goals for food and labor costs. Ensure proper stock rotation and storage procedures. Guest Experience Ensure timely and efficient service during all meal periods. Address guest concerns related to food quality or service. Collaborate with front‑of‑house management to ensure smooth operations. The salary range for this position is between $64,100 and $85,000. Additional Responsibilities Support senior leadership by developing and assuming key management responsibilities. Act as liaison between all departments within the culinary division and all other hotel departments. Supervise departmental performance and provide counsel on preparation and cooking of food items. Develop and implement creative menu items that adhere to Hyatt brand standards. Plan, coordinate, and implement special events and holiday functions. Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring. Lead and coach the team toward achieving exceptional guest service and employee satisfaction. Monitor food production, ordering, cost, and quality and consistency daily to ensure financial performance and control. Ensure proper safety and sanitation of all kitchen facilities and equipment. Organize and facilitate departmental meetings, training, and goal setting. Qualifications In‑depth skills and knowledge of all kitchen operations. Strong leadership, communication, organization, and relationship skills. Experience with training, financial management, and customer service. A proven desire to exceed guest expectations in a fast‑paced customer service environment. Capability to produce 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. #J-18808-Ljbffr