Executive Sous Chef

Hyatt Regency Denver Tech Center; Denver (CO); On-site; USD 70,000 - 100,000; Full time

Job summary

Hyatt Regency Denver Tech Center is seeking an Executive Sous Chef to lead kitchen operations in a high-volume, upscale hotel environment. You will ensure cleanliness, food quality, and staff performance, while maintaining cost controls and guest satisfaction.

This role requires 2+ years of leadership, strong team development skills, and Serve Safe certification. You will manage banquet and outlet menus, schedule staff, and mentor a diverse culinary team in a fast-paced setting.

Qualifications

• 2+ years of culinary leadership experience.
• Creative and up-to-date on new concepts and food trends.
• Proven leadership skills to train, develop and motivate staff.
• Ability to interact with guests and resolve requests courteously.
• Serve Safe certified food manager.
• Able to lift up to 40 lbs and stand for extended periods.

Responsibilities

• Manage daily production, preparation and presentation of all food for the kitchen.
• Lead staff scheduling, training, development, coaching and reviews.
• Monitor labor and food costs; report budgets and performance.
• Assist in menu creation, costing and implementation for outlets and banquets.
• Schedule staff according to budget and forecast.
• Ensure proper kitchen sanitation and equipment maintenance.
• Oversee walk-in coolers and food rotation.
• Ensure clear communication of expectations and adherence to guidelines.
• Control sign-in/out procedures for kitchen staff.
• Perform other related duties as assigned.

Skills

Culinary leadership

Staff training & development

Food cost control

Safety & sanitation

Computer proficiency

Tools

Computer proficiency

Job description

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.

EOE/AA/M/F/D/V

Source: Hospitality Online