Junior Sous Chef

Hyatt Corporation; Savannah (GA); Sur place; USD 42 000 - 60 000; Plein temps

Résumé du poste

Hyatt Hotels Corporation is seeking a Junior Sous Chef in a hotel setting. The role focuses on assisting and supervising hourly cooks, monitoring payroll costs, and maintaining efficient culinary operations with attention to waste management.

Ideal candidates will have 2 years of culinary experience, strong communication, and stamina for long shifts, with weekends and holidays included. The position is on-site at properties in Houston, TX and Park City, UT.

Qualifications

• 2 years previous culinary experience required, preferably in a hotel.
• Refined verbal communication skills.
• Must have physical stamina to stand for long periods.
• Shifts vary, 5 days per week including weekends and holidays.

Responsabilités

• Assist and supervise hourly cooks.
• Assist in monitoring payroll costs & overtime.
• Utilize the culinary dept administrative tools to ensure efficient and appropriate preparation of product.
• Assist Sous chefs in logging and tracking waste daily.
• All other duties as assigned by leadership.

Connaissances

Culinary experience

Verbal communication

Physical stamina

Shift flexibility

Description du poste

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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. "

We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service, with a sharp sense of humor. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity. The Junior Sous Chefhas basic skills in department training and is capable of assuming department responsibilities in the absence of culinary leaders. Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills. Responsibilities include the following below

Assist and supervise hourly cooks Supervising of hourly cooks.

Assist in monitoring payroll costs & overtime

Utilize the culinary dept administrative tools to ensure efficient and appropriate preparation of product.

Assist Sous chefs in logging and tracking waste daily

All other duties as assigned by leadership.

Qualifications

• A true desire to satisfy the needs of others in a fast paced environment.
• Refined verbal communication skills.
• Must have physical stamina to stand for long periods
• 2 years previous culinary experience required, preferably in a hotel
• Shifts vary, 5 days per week including weekends and holidays

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