Lux Kitchen Sous Chef: Elevate the Guest Experience

Hyatt Hotels Corporation; Park City, Northern (UT, KY); Hybrid; USD 55,000 - 85,000; Full time

Job summary

Park Hyatt Los Cabos at Cabo del Sol is seeking an experienced culinary professional to join our luxury kitchen team. You will assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting guest and owner expectations.

To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing,

Qualifications

• Minimum 2 years' work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualifications in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
• To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Skills

Kitchen hygiene knowledge

Occupational health and safety

Tools

MS Office

Recipe Maintenance System

Job description

Park Hyatt Los Cabos at Cabo del Sol is seeking an experienced culinary professional to join our luxury kitchen team. You will assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting guest and owner expectations.

To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing,