Executive Sous Chef

Organization- Hotel Saint Augustine, Bunkhouse Hotels Summary Hotel Saint Augustine seeks an enthusiastic Sous Chef to join our team. In this role, you will be collaborating closely with the broader food and beverage operations team. You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences. Who We Are: At the center of the Montrose district sits Hotel Saint Augustine, located across from the Menil Collection campus near the Menil Drawing Institute. It is home to 71 hotel rooms and suites, a restaurant, a small event space, an intimate lobby bar and a cloistered circular courtyard pool. The property takes inspiration from the spirit of the museum collection and of Houston itself—a duality of old world and new, a rich diversity and a forward-thinking sensibility. We’re Proud to Offer Exceptional Benefits, which Include: Medical, Dental, Vision, 401K with company match Free room nights, Discounted and Friends & Family Room Rates Free parking Generous Paid Time Off Work-life benefits including wellbeing initiatives such as a complimentary Headspace Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more! The Role: 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: Support senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise departmental Sous Chefs performance and provide them council as to 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 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 ensuring financial performance and control Ensure proper safety and sanitation of all kitchen facilities and equipment Organize and facilitate departmental meetings, training and goals setting Qualifications In-depth skills and knowledge of all kitchen operations Possess 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 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