Sous Chef

Responsibilities

• Support senior leadership by developing and assuming core management responsibilities.
• Serve as a liaison between the culinary division and all other hotel departments.
• Oversee the preparation and execution of a variety of food offerings.
• Develop and implement innovative menu items that align with Hyatt brand standards.
• Plan, coordinate, and execute special events, seasonal promotions, and holiday functions.
• Manage hourly culinary colleagues, including scheduling, payroll, training, coaching, performance evaluations, and hiring.
• Provide leadership and direction to culinary supervisors, Sous Chefs, and other kitchen leaders, as assigned.
• Lead, motivate, and develop the culinary team to achieve outstanding guest service and colleague satisfaction results.
• Maintain compliance with all food safety, sanitation, and workplace safety standards.

Qualifications

• Comprehensive knowledge of all kitchen operations, including food preparation, production, and sanitation practices.
• Demonstrated leadership, communication, organizational, and relationship-building skills.
• Experience in training and developing team members, basic financial management, and delivering exceptional customer service.
• Proficiency with standard computer applications and systems.
• Passion for exceeding guest expectations in a fast-paced hospitality environment.
• Ability to consistently produce high-quality culinary offerings while meeting established timelines.
• Strong coaching, training, and communication abilities.
• Culinary degree and/or equivalent hands-on culinary training; hotel experience preferred.
• Must be available to work a flexible schedule, including mornings, evenings, weekends, and holidays.
• Minimum of three (3) years of culinary leadership experience required.