Executive Sous Chef

Hotel 1000 - The Unbound Collection by Hyatt; Seattle (WA); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental, and Vision insurance

Paid Time Off

ORCA transit card

Employee discounts at Hyatt Hotels.

Opportunities for career growth

Job summary

Hotel 1000 - The Unbound Collection by Hyatt in Seattle is seeking an Executive Sous Chef to lead day-to-day culinary operations across all outlets, In Room Dining, Banquets and private events.

You will mentor the culinary team, ensure food quality and consistency to Hyatt standards, manage food cost and labor, and stand in for the Executive Chef when needed while upholding safety, sanitation and exceptional guest service.

Qualifications

• 5+ years of progressive culinary experience in hotel/resort/high-volume setting.
• Leadership experience across multiple outlets or meal periods.
• Washington State Food Worker Card or ability to obtain.

Responsibilities

• Support the Executive Chef in leading day-to-day operation of all hotel kitchens, including restaurants, bars, In Room Dining, banquets, private events and culinary support areas.
• Lead, mentor, train and develop all culinary team members while creating a positive, accountable and high-performing kitchen culture.
• Ensure all food is consistently prepared and presented to Hotel 1000 standards for quality, flavor, presentation, portioning and timeliness.
• Assume leadership of the culinary operation in the Executive Chef's absence and provide clear direction across all meal periods and kitchen areas.
• Partner with the Executive Chef on menu development, seasonal changes, recipe standards, menu engineering, special events and culinary programming.
• Maintain a hands-on presence in the kitchens and lead by example during service, production, banquets and high-volume periods.
• Manage food cost, labor, scheduling and other controllable expenses while supporting departmental budgets and financial goals.
• Oversee food purchasing, receiving, inventory, product pars, storage, rotation, recipe costing, waste reduction and proper utilization of ingredients.
• Maintain the highest standards of food safety, sanitation, workplace safety, cleanliness and organization, including proper labeling, dating, temperature control and FIFO practices.
• Partner closely with Food & Beverage, Banquets, Sales, Events, Front Office and other hotel departments to execute exceptional guest experiences, VIP amenities, group programs and special events.
• Monitor guest feedback and product quality, address culinary concerns promptly, and continually identify opportunities to improve the guest and team member experience.

Skills

Leadership

Financial acumen

Team development

Food quality control

Sanitation standards

Education

Culinary degree or equivalent experience

Job description

Job description:

Executive Sous Chef | Hotel 1000

We are seeking a talented and experienced Executive Sous Chef to help lead the culinary operation at Hotel 1000. This role is responsible for the day-to-day leadership of the kitchen and for delivering exceptional culinary experiences across All Water Seafood & Oyster Bar, Rosebay, In Room Dining, Banquet Operations, private events and other hotel culinary programs.

The ideal candidate is a hands-on culinary leader with a passion for hospitality, strong financial and operational discipline, and a proven ability to develop teams while maintaining exceptional standards for food quality, consistency, presentation and sanitation. The Executive Sous Chef works closely with the Executive Chef and is prepared to lead the culinary operation in the Executive Chef's absence.

Let's start off with the most important part - what's in it for you:

The Perks

Salary: $90,000 - $95,000 DOE

• Medical, Dental, and Vision insurance
• Paid Time Off (vacation and sick time)
• Company-provided ORCA transit card
• Employee discounts at Hyatt Hotels Corporation properties worldwide
• Opportunities for career growth

Our Commitment to you:

"People never forget how you made them feel." Maya Angelou's famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.

Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.

What You'll Do

• Support the Executive Chef in leading the day-to-day operation of all hotel kitchens, including restaurants, bars, In Room Dining, banquets, private events and culinary support areas
• Lead, mentor, train and develop all culinary team members while creating a positive, accountable and high-performing kitchen culture
• Ensure all food is consistently prepared and presented to Hotel 1000 standards for quality, flavor, presentation, portioning and timeliness
• Assume leadership of the culinary operation in the Executive Chef's absence and provide clear direction across all meal periods and kitchen areas
• Partner with the Executive Chef on menu development, seasonal changes, recipe standards, menu engineering, special events and culinary programming
• Maintain a hands-on presence in the kitchens and lead by example during service, production, banquets and high-volume periods
• Manage food cost, labor, scheduling and other controllable expenses while supporting departmental budgets and financial goals
• Oversee food purchasing, receiving, inventory, product pars, storage, rotation, recipe costing, waste reduction and proper utilization of ingredients
• Maintain the highest standards of food safety, sanitation, workplace safety, cleanliness and organization, including proper labeling, dating, temperature control and FIFO practices
• Partner closely with Food & Beverage, Banquets, Sales, Events, Front Office and other hotel departments to execute exceptional guest experiences, VIP amenities, group programs and special events
• Monitor guest feedback and product quality, address culinary concerns promptly, and continually identify opportunities to improve the guest and team member experience

Qualifications

5+ years of progressive culinary experience in a hotel, resort, fine dining or high-volume upscale restaurant environment, including leadership experience

• Previous experience as an Executive Sous Chef, Chef de Cuisine, Banquet Chef or Sous Chef in a complex culinary operation strongly preferred
• Demonstrated experience leading multiple culinary outlets or meal periods, with strong restaurant and banquet experience preferred
• Strong financial acumen with working knowledge of food cost, labor management, purchasing, inventory, recipe costing and waste control
• Strong culinary fundamentals with the ability to coach cooking techniques, plating, production, organization and execution while maintaining consistency at scale
• Exceptional leadership, communication, organization and interpersonal skills with a proven ability to coach, develop and hold teams accountable
• Culinary degree or equivalent professional experience preferred; must hold (or be able to obtain) a valid Washington State Food Worker Card

Hotel 1000 is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values.

Accountability | Creativity | Enthusiasm | Honesty | Inclusion | Respect

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Source: Hospitality Online