Executive Sous Chef

Park Hyatt Los Cabos at Cabo del Sol; New York (NY); On-site; USD 91,000 - 115,000; Full time

Job summary

Grand Hyatt Deer Valley in Park City, UT seeks an Executive Sous Chef to support and, in the absence of the Executive Chef, lead culinary operations, ensuring a positive guest experience.

The role involves managing kitchen staff, developing menus, controlling costs, maintaining sanitation, and coordinating with other departments; 5–10 years of high-end restaurant experience is expected.

Qualifications

• 5–10 years’ experience in a top, first-class restaurant.
• In-depth skills and knowledge of all kitchen operations.
• Capable of producing a consistent product in a timely manner.
• Culinary education and/or on‑the‑job training.
• Knowledge of OSHA Standards.
• NYC Department of Health Food Handling Certification, or similar certification.

Responsibilities

• 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 guest service and employee satisfaction results.
• Monitor food production, cost, and quality daily to ensure financial performance and control.
• Oversees all restaurant kitchen operations.

Skills

Delegation

Staff training

Communication

Stand long hours

Flexible schedule

French cuisine

Creativity

Leadership

Education

Culinary arts degree

Job description

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

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.

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.
• 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.
• Supervises Steward Team and all the cleaning duties.
• Supports the Stewarding team in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
• Oversees all restaurant kitchen operations.
• Oversees all quality control of recipes and adherence to all recipes.
• Portion control monitored to protect food cost.
• Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
• Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment
• Performs General Storeroom inventory of china, silver, and glassware on quarterly basis.
• Prepares daily work assignments and delegates to staff.
• Responsible for daily operation of employee cafeteria.
• All other responsibilities as assigned.

Staffing

• Trains and develops kitchen personnel.
• Monitors workstations and assigns duties.
• Prepares weekly staff schedule.
• Assists in hiring, counseling and disciplining staff.
• Assists in preparation of department schedules and payroll.

Cleaning Tasks

• Maintains cleaning standards to high level.
• Adheres to Food Sanitation Standards.
• Adheres to Board of Health Standards.

Administrative Tasks

• Prepares weekly payroll.
• Taking inventories of all food and prep items.
• Assists with purchasing needs
• Communicate with Food and Beverage department heads to ensure all needs are met.
• Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)

Filing Tasks

• Maintaining clean, accurate master files.
• Maintain procedural paper flow, distribution and filing of contracts.
• Perform any other special tasks for a variety of events or annual projects.
• 5 to 10 years’ experience in a top, first-class restaurant.
• In-depth skills and knowledge of all kitchen operations
• Background should include staff management, administrative responsibilities and classical cuisine.
• 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
• NYC Department of Health Food Handling Certification, or similar certification
• Knowledge of OSHA Standards
• Ability to work flexible schedule to include weekends and holidays
• Previous exp erience in a Unionized property a plus
• In-depth skills and knowledge of all kitchen operations
• Geographic and schedule flexibility preferred

DESIRABLE:

• Culinary Arts Degree or equivalent training.
• H.S. graduate and fluent in English and French.
• Proficiency in Spanish or French

Knowledge SKILLS AND ABILITIES

ESSENTIAL:

Group Process & Team Building

• Delegating responsibilities.
• Training and developing staff along contractual guidelines.
• Communicate verbally and in writing.

Other

• Ability to lift, push, pull, bend and carry in excess of 40 lbs.
• Able to stand and work in a confined area for extended periods.
• Ability to work flexible schedule to include weekends and holidays

DESIRABLE:

Creativity

• Thorough knowledge of classical French cuisine and universal cooking methods.

· Performing administrative tasks.

Salary Range: $91,000 - $115,000 Annually

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.

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.

Grand Hyatt Deer Valley | Park City , UT , US

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