Executive Sous Chef: Lead Culinary Team & Guest Experience

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

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