Executive Sous Chef

Responsibilities

• Support senior leadership by developing and assuming key management responsibilities
• Absolute the role of liaison between all departments within the culinary division and all other hotel departments
• 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
• Organize and facilitate departmental meetings, training and goals setting
• Supervises Steward Team and all the cleaning duties
• Supports the Stewarding team in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
• Oversees all restaurant kitchen operations
• Oversees all quality control of recipes and adherence to all recipes
• Portion control monitored to protect food cost
• Maintains proper safety and sanitation of all kitchen facilities and equipment
• Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment
• Performs General Storeroom inventory of china, silver, and glassware on quarterly basis
• Prepares daily work assignments and delegates to staff
• Responsible for daily operation of employee cafeteria
• All other responsibilities as assigned

Qualifications

• 5 to 10 years’ experience in a top, first-class restaurant
• In-depth skills and knowledge of all kitchen operations
• Background should include staff management, administrative responsibilities and classical cuisine
• 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
• NYC Department of Health Food Handling Certification, or similar certification
• Knowledge of OSHA Standards
• Ability to work flexible schedule to include weekends and holidays
• Previous exp erience in a Unionized property a plus
• In-depth skills and knowledge of all kitchen operations
• Geographic and schedule flexibility preferred
• Desirable: Culinary Arts Degree or equivalent training
• H.S. graduate and fluent in English and French
• Proficiency in Spanish or French