Executive Sous Chef

Summary The Executive Sous Chef works closely with the Executive Chef to maintain and improve the culinary operations, overseeing daily kitchen functions and supporting the team to deliver a positive guest experience. Salary The salary range for this position is $91,500 - $116,700. Benefits Health Insurance Eligibility: Available after 30 days of employment 401(k) Eligibility: Available after 30 days of employment 401(k) Matching Contribution: Eligible after 1 year of employment (limited match) Monthly Fitness Membership Reimbursement: Available up to a specified limit Qualified Parking & Transportation Tax Exemption: Subject to eligibility Paid Time Off & Holidays: Provided according to company policy Perks Discounted Colleague Rate Room Nights: Available based on room availability Complimentary Room Nights: Offered based on availability Complimentary Meals: Available in the colleague dining room 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 Sous Chefs’ performance and provide them counsel regarding the preparation and cooking of various 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 towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, and quality and ensure daily 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 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 #J-18808-Ljbffr Hispanic Alliance for Career Enhancement