Executive Sous Chef

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• I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."
• I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France You will be responsible forthe efficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. Qualifications Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must. Hyatt Regency Tamaya Resort and Spa | Rio Rancho , NM , US Hyatt Regency Hill Country Resort and Spa | San Antonio , TX , US Our family is always growing. Want to be in the know? #J-18808-Ljbffr Hyatt Hotels Corporation