Lead Sous Chef — Innovative Hotel Kitchen, Flexible Schedule

Hyatt Regency Greenwich; Greenwich (CT); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical and Dental coverage

Vision insurance

Vacation and paid time off

Pet insurance

Life insurance and disability

401(k) with company match

Hotel room discount

Job summary

Hyatt Regency Greenwich, in Greenwich, CT, is seeking an experienced kitchen leader to plan and manage the hotel’s kitchen operations, including procurement, production, preparation, and presentation of all food.

You will supervise and develop the kitchen staff, control labor and food costs, and assist the Executive Chef with menu costing and seasonal menus; flexibility for AM/PM/weekend/holiday shifts is required.

Qualifications

• Two+ years post-high school education; culinary education is desirable.
• Five+ years in a related role; hotel experience preferred.
• Knowledge of hotel operations, budgeting, safety, and hospitality law.
• Leadership to motivate and develop staff; strong communication.

Responsibilities

• Plan and manage kitchen staff in procurement, production, preparation, and presentation of all hotel food.
• Interview, hire, schedule, train, develop, empower, coach and counsel associates; conduct reviews.
• Schedule and supervise maintenance and sanitation of kitchen and equipment.
• Monitor labor and food costs; report budgets and ensure quality.
• Assist Executive Chef with menu costing and seasonal/menu implementation.
• Cover Executive Chef in their absence; maintain flexible AM/PM/weekend/holiday availability.

Skills

Leadership

Communication skills

Time management

Hospitality industry knowledge

Staff development

Education

Post-high school education

Culinary education desirable

Job description

Hyatt Regency Greenwich, in Greenwich, CT, is seeking an experienced kitchen leader to plan and manage the hotel’s kitchen operations, including procurement, production, preparation, and presentation of all food.

You will supervise and develop the kitchen staff, control labor and food costs, and assist the Executive Chef with menu costing and seasonal menus; flexibility for AM/PM/weekend/holiday shifts is required.