Executive Sous Chef

Hyatt Hotels Corporation; France; Sur place; EUR 65 154 - 95 560; Plein temps

Résumé du poste

Hyatt Regency Lake Washington at Seattle's Southport in Renton, WA, is seeking an Executive Sous Chef to lead the culinary team in the absence of the Executive Chef and to maintain high standards of service and quality. The role requires culinary education and hotel culinary experience, with strong leadership and budget management.

Hyatt develops leaders from within; you will mentor staff, develop menus, oversee events, ensure safety, and drive guest satisfaction in a fast-paced hospitality

Qualifications

• Culinary education or on-the-job training in hotel cuisine.
• Proven leadership and team management experience in a culinary setting.
• Strong focus on guest satisfaction and cost-conscious operation.

Responsabilités

• Support senior leadership by developing and assuming key management responsibilities.
• Supervise Sous Chefs and coach the culinary team in food preparation and quality.
• Develop and implement creative menu items aligned with Hyatt standards.
• Plan, coordinate and execute special events and holiday functions.
• Monitor food production, ordering, cost and quality on a daily basis.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.
• Organize departmental meetings, training and goals setting.
• Lead the team toward exceptional guest service and employee satisfaction.

Connaissances

Leadership

Communication

Organizational skills

Financial management

Customer service

Training

Formation

Culinary education

Description du poste

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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

Culinary

Department Head/Manager

Full-time

Summary

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 Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive 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.

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 departmental Sous Chefs performance and provide them council as to 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
• 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 Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef.

Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!

Hyatt Regency Lake Washington at Seattle's Southport | Renton , WA , US

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