Executive Sous Chef

hriproperties; Salt Lake City (UT); On-site; USD 65,000 - 90,000; Full time

Job summary

hriproperties seeks an Executive Sous Chef to lead and develop our Culinary staff, delivering top-quality food for hotel restaurant, bar, banquets, and functions in Salt Lake City. You will manage schedules, payroll, menus, and food safety while driving guest satisfaction and maintaining budget targets.

The role requires at least eight years in the culinary field with supervisory experience and a strong understanding of cost control and safety standards.

Qualifications

• Minimum eight years’ experience in the culinary field or equivalent education/experience.
• Supervisory experience is preferred.
• Ability to articulate Front of House Training.
• Experience with Hyatt brand and/or Stand-alone restaurant is preferred but not necessary.
• Knowledge of Regional Cuisine and safety programs.

Responsibilities

• Hire, train, schedule, support, review, discipline and terminate employees.
• Train and manage all Food & Beverage associates.
• Develop and oversee the Culinary & FOH team.
• Plan menus with a wide scope and variety and ensure quality presentation of foods.
• Coordinate payroll, budgets and cost control for food and labor.
• Ensure sanitation and safety standards are met in all kitchen areas.
• Oversee inventory, ordering, and vendor relations for F&B items.
• Attend mandatory meetings and support environmental commitments.

Skills

Leadership

Staff Training

Menu Costing

Communication

Problem Solving

Team Collaboration

Education

Culinary degree or equivalent

Tools

Food Safety Certification

Job description

241 rooms | 6,000 sq. ft. meeting/event space

Amenities: pet-friendly, indoor pool, on-site dining, warm chocolate chip cookies upon arrival, fitness center, EV charging.

Located near downtown Salt Lake City, this property provides convenient access to top attractions, including Rice-Eccles Stadium, City Creek Center, Temple Square, and the Salt Palace Convention Center. With Salt Lake City International Airport just 10 minutes away, it offers an engaging environment for hospitality professionals serving both business and leisure travelers.

The Executive Sous Chef has overall responsibility for managing the Culinary staff to ensure the highest quality of food service to Hotel restaurant, Bar, Banquets, and functions. The Executive Sous Chef willmeet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained. Work hours/days vary as dictated by business needs and will include evenings, weekends and holidays.

JOB DUTIES

• Hire, train, schedule, support, review, discipline and terminate employees.
• Train and manage all Food & Beverage associates.
• Responsible for the development the Culinary & FOH team.
• Post schedules for F&B associates on a weekly basis.
• Complete payroll in a timely manner
• Develop menus with a wide scope and variety.
• Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.
• Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Assist in the planning, writing and pricing of food menus.
• Ordering and receiving of all Food & Beverage items.
• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area.
• Maintain an adequate supply of all provisions in the kitchen and establish programs that minimize waste.
• Ensure foods are stored and served at proper temperatures.
• Prepare the annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller.
• Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
• Maintain food and labor costs.
• Ensure that all kitchen equipment works and is maintained properly.
• Regularly inspect all kitchen areas to ensure sanitary conditions.
• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
• Use market research to develop new products.
• Ordering and dealing with vendors in a professional manner.
• Conduct regular departmental operations meetings, including monthly safety meetings.
• Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.
• Attend all mandatory meetings as directed.
• Support the environmental commitments by having the knowledge, skills and values to be a leader in the global goal of “greening” the hospitality industry.

MINIMUM REQUIREMENTS

• Minimum of eight years’ experience in the culinary field or any similar combination of education and experience.
• Supervisory experience is preferred
• Ability to articulate Front of House Training
• Experience with Hyatt brand and/or Stand-alone restaurant preferred but not necessary
• Knowledge of Regional Cuisine
• Knowledge of safety programs and regulations.
• Ability to communicate effectively and professionally with other business departments, guests, and vendors.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Ability to perform advanced kitchen math such as determining menu costing.
• Basic computer skills, including spreadsheets, word processing and email.
• Must have a Food Handlers Safety Certificate.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written & oral
• Experience in meeting deadlines and multiple priorities of business demands as required.
• Possess basic knowledge of business contracts.
• Able to work with little or no supervision.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements