Sous Chef

Hyatt Hotels Corporation; Carlsbad (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Complimentary Employee Meal

Parking

Complimentary hotel nights

Health Insurance

401K with Matching

Educational Reimbursement

Job summary

Hyatt Hotels Corporation is seeking a Sous Chef to manage a culinary department under the Executive Chef, ensuring quality standards and guest satisfaction. The role supports senior leadership, collaborates across hotel departments, and supervises kitchen staff to deliver Hyatt's authentic hospitality.

Responsibilities include menu development, cost control, staff training, and guiding the culinary team to create memorable dining experiences for guests while maintaining safety and sanitation in

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Strong training and communication skills.
• Culinary education and/or on the job training, hotel experience preferred.
• Geographic and schedule flexibility preferred.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment

Skills

Kitchen operations

Leadership

Communication

Training

Customer service

Financial management

Guest satisfaction

Education

Culinary education

Job description

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\"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally.\"

75,000.00 Yearly US Dollar (USD) pay basis

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest.Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time.

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities include:

• Support senior leadership by developing and assuming basic management responsibilities


• Assume the role of liaison between all departments within the culinary division and all other hotel departments


• Supervise the preparation and cooking of various food items


• Develop and implement creative menu items that adhere to Hyatt brand standards


• Plan, coordinate & implement special events and holiday functions


• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring


• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs


• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results


• Monitor food production, ordering, cost, and quality and consistency on a daily basis


• Ensure proper safety and sanitation of all kitchen facilities and equipment

Wage Information

The salary range for this position is $75,000 to $80,000. This is the pay range for this position that Park Hyatt Aviara reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Benefits

• Complimentary Employee Meal and Parking


• Complimentary hotel nights and discounts at Hyatt properties around the world


• Medical, Dental, and Vision Insurance, Life Insurance, Flexible Spending Account


• Paid holidays, vacation and sick leave


• 401K with Matching


• Employee Stock Purchase Plan


• Educational Reimbursement


• And so much more!

Qualifications

• In-depth skills and knowledge of all kitchen operations


• Possess strong leadership, communication, organization and relationship skills


• Experience with training, basic financial management and customer service


• A true desire to exceed guest expectations in a fast-paced customer service environment


• Capable of producing a consistent product in a timely manner


• Strong training and communication skills


• Culinary education and/or on the job training, hotel experience preferred


• Geographic and schedule flexibility preferred

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran.

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