Taskforce Sous Chef (Perseid)

Who We Are Located inside Hotel Saint Augustine, Perseid is a neighborhood bistro offering a Gulf Coast–inspired take on the classic bistro experience. Serving thoughtfully crafted dishes for breakfast, lunch, and dinner, it’s a versatile destination for both casual meals and special occasions. Led by chef Aaron Bludorn and Director of Operations Cherif Mbodji, in collaboration with the Bunkhouse and Hyatt teams, Perseid brings an elevated yet approachable dining experience to the heart of Montrose. The restaurant is Michelin‑recommended and was named one of Bon App é tit ’ s 20 best new restaurants of 2025. The Role The Sous Chef works directly with and in the absence of the Executive Chef to oversee daily kitchen operations and continuously elevate culinary execution. This role is responsible for supporting and leading the culinary team, upholding Perseid’s standards for quality, consistency, and professionalism, and ensuring a seamless dining experience for every guest. The ideal Sous Chef demonstrates strong leadership, clear communication, and sound judgment, with a deep understanding of kitchen operations in a hotel restaurant environment. This position plays a meaningful role in reinforcing company culture, mentoring team members, managing resources responsibly, and collaborating across departments to achieve operational and financial goals. Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision. Key Responsibilities Support the Executive Chef in all aspects of culinary leadership and daily operations Assume operational leadership of the kitchen in the Executive Chef’s absence Provide direct supervision, training, coaching, and mentorship to the culinary team Maintain high standards of food quality, consistency, presentation, and timing Monitor food production, ordering, inventory, waste, and cost control to support financial performance Assist in menu development and execution in alignment with Perseid’s culinary vision and brand standards Coordinate and execute special events, holidays, and catered functions Collaborate with hotel leadership and other departments to ensure smooth service and communication Ensure compliance with all food safety, sanitation, and workplace safety standards Participate in scheduling, payroll oversight, performance evaluations, and hiring efforts Foster a positive, professional, and inclusive kitchen culture focused on teamwork and accountability Qualifications A genuine passion for hospitality and a commitment to exceeding guest expectations High School diploma or GED required; culinary degree strongly preferred Minimum of three to five years of progressive culinary experience, including supervisory or leadership roles Strong knowledge of kitchen operations, food safety, and sanitation standards Experience with inventory controls, food cost management, and waste reduction Proven ability to lead, train, and develop a diverse culinary team Excellent verbal and written communication and interpersonal skills Strong organizational, time‑management, and problem‑solving skills Ability to thrive in a fast‑paced environment while maintaining attention to detail Flexible availability, including mornings, evenings, weekends, and holidays 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 Hyatt Hotels Corporation