Executive Sous Chef

Hyatt Hotels Corporation; New York (NY); On-site; USD 110,000 - 115,000; Full time

Job summary

Hyatt Hotels Corporation in New York is seeking an Executive Sous Chef to lead daily culinary operations in the absence of the Executive Chef, ensuring superb guest experiences and adherence to Hyatt brand standards. You will monitor kitchen functions, mentor the culinary team, and collaborate with other hotel departments to deliver innovative menus and consistent quality.

The role offers growth within Hyatt's internal promotion culture, with a track toward Executive Chef through banquet,

Qualifications

• In-depth knowledge of all kitchen operations.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, financial management and customer service.
• Desire to exceed guest expectations in a fast-paced environment.
• Culinary education or equivalent on-the-job training.

Responsibilities

• Support senior leadership by developing and assuming key management responsibilities.
• Act as liaison between culinary division and other hotel departments.
• Supervise Sous Chefs and coach on food 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 staff 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 daily.
• 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

Customer service

Training

Financial management

Flexibility

Education

Culinary education

On-the-job training

Job description

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\"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. \"

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.

Pay Salary Range : $110,000-$115,000

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

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

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!

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