Executive Sous Chef

Westmont Group; Denver (CO); On-site; USD 75,000 - 90,000; Full time

Job summary

Hyatt Denver Tech Center is seeking an Executive Sous Chef to lead the hotel's kitchen operations. The role requires directing daily production, ensuring high standards of cleanliness and guest satisfaction, and delivering quality, consistent dining experiences for all outlets and banquets.

The ideal candidate has proven leadership skills, 2+ years in culinary leadership, and experience with high-volume events.

Qualifications

• 2+ years of culinary leadership experience.
• Experience in high-volume banquet operations.
• Strong supervisory and coaching skills.

Responsibilities

• Oversee daily kitchen production, prep and presentation to ensure quality.
• Manage staff scheduling, training, and performance reviews.
• Monitor labor and food costs and report budgets.
• Assist in menu creation, costing, and implementation for outlets and banquets.
• Ensure sanitation and safety standards across kitchen facilities.

Skills

Culinary leadership

Team supervision

Menu development

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Sous Chef

ADMIN--1/2 F&B DIR, ASST F&B Full time Salaried Hyatt Denver Tech Denver, CO, US

Salary Range: $75,000.00 To $90,000.00 Annually

The Executive Sous Chef will be responsible for all areas of the Kitchen operations. This leader will ensure a high standard of cleanliness and hygienic practice throughout the Kitchen. The ideal candidate will have relevant experience in a high volume banquet operation and in upscale/luxury hotels.

Responsibilities

Manage the daily production, preparation and presentation of all food for the hotel's kitchenoperation to ensure a quality, consistent product is produced which conforms to all hotel standards.

Manage team members in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the team members while providing a safe work environment.

Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.

Assist the Executive Chef, in the creation, costing and implementation of outlets, banquets, seasonal and special menus.

Scheduling of staff according to budget and business forecast.

Oversee proper handling and tracing of banquet food returns at end of functions.

Directs proper sanitation of all kitchen facilities and equipment.

Ensures that all kitchen equipment is in good working order.

Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).

Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.

Checks and controls sign-in and sign-out procedures for kitchen staff.

Perform any other job related duties as assigned.

• Must have 2+ years of previous culinary leadership experience

Candidate must be creative and up to speed on new concepts and food trends.

Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.

Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests

Ability to train a staff to produce high volumes of work while maintaining quality per hotel standards

Able to set priorities for the culinary team and provide feedback to others that enhances performance.

Prior experience managing schedules, inventory, payroll, service recovery and team member relations matters required.

Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone

Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.

Must be familiar with batch and quantity cooking

Eye/hand coordination needed to use all kitchen equipment.

Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.

Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

Must be proficient with computers.

Serve Safe certified food manager.

Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.

Must be able to work a variety of shifts, including weekends and holidays.