Sous Chef

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. The goal of the Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal 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. The salary range for this position is $61,900-75,800. This pay range reflects what Hyatt Regency Chicago reasonably expects to offer for the role; the final compensation will be determined based on the candidate's experience and qualifications. 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 Responsibilities include: 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 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 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 Hyatt develops Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Sous Chefs report directly to the Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. The statistics are there; make it your next step! #J-18808-Ljbffr