Sous Chef
About the role
The Grand Hyatt Deer Valley Hotel is a luxurious establishment located in the Deer Valley ski resort, approximately 40 minutes from the Salt Lake City International Airport. It is part of a larger development that includes residential units, hotels, conference space, and a significant "ski beach." The hotel comprises 436 luxury accommodations, including 381 guest rooms and 55 residential units, with a focus on providing memorable dining experiences.
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
Requirements
In-depth skills and knowledge of all kitchen operations
Strong leadership, communication, organization, and relationship skills
Proficient in general computer knowledge
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