Sous Chef

Summary The hourly rate for the Sous Chef position is $29.00. The Sous Chef is responsible for managing a specific culinary department while partnering with the Executive Chef to uphold and enhance quality standards. In their absence, the Sous Chef may oversee the entire kitchen operation. Responsibilities 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 and implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs 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 Ensure proper safety and sanitation of all kitchen facilities and equipment Qualifications In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic 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 Strong training and communication skills Culinary education and/or on‑the‑job training, hotel experience preferred Geographic and schedule flexibility preferred All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. #J-18808-Ljbffr Andaz