Executive Sous Chef

Hyatt Hotels Corporation; Houston (TX); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

401K with company match

Free room nights

Discounted and Friends & Family room

Free parking

Paid time off

Headspace wellbeing

Retail discounts

Job summary

Hotel Saint Augustine, located in Houston, seeks an enthusiastic Executive Sous Chef to lead and collaborate with the culinary team. You will work closely with the broader food and beverage operations to celebrate creativity and deliver exceptional guest experiences.

The Executive Sous Chef will monitor daily culinary operations, provide guidance to staff, and support the Executive Chef to ensure outstanding cuisine and service during events and regular operations.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• 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.

Responsibilities

• Support senior leadership by developing and assuming key management responsibilities.
• Liaise between all departments within the culinary division and all other hotel departments.
• Supervise departmental Sous Chefs and provide guidance on preparation and cooking of 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 ensure financial performance and control.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.
• Organize and facilitate departmental meetings, training and goals setting.

Skills

Leadership

Communication

Organization

Relationship skills

Training

Financial management

Customer service

Culinary education

Geographic flexibility

Schedule flexibility

Education

Culinary education

On-the-job training

Job description

\"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life.\"

Hotel Saint Augustine seeks an enthusiastic Sous Chef to join our team. In this role, you will be collaborating closely with the broader food and beverage operations team. You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences.

Who We Are:

At the center of the Montrose district sits Hotel Saint Augustine, located across from the Menil Collection campus near the Menil Drawing Institute. It is home to 71 hotel rooms and suites, a restaurant, a small event space, an intimate lobby bar and a cloistered circular courtyard pool. The property takes inspiration from the spirit of the museum collection and of Houston itself—a duality of old world and new, a rich diversity and a forward-thinking sensibility.

We’re Proud to Offer Exceptional Benefits, which Include:

• Medical, Dental, Vision, 401K with company match


• Free room nights, Discounted and Friends & Family Room Rates


• Free parking


• Generous Paid Time Off


• Work-life benefits including wellbeing initiatives such as a complimentary Headspace


• Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more!

The Role:

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.

Key Responsibilities:

• 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

Qualifications

• 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

We welcome you:

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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