Sous Chef

Hospitaliti; Kentucky; On-site; USD 65,000 - 90,000; Full time

Job summary

Grand Hyatt Grand Cayman Resort & Spa is seeking a Sous Chef to lead and refine the culinary experience in the resort restaurant. You will drive quality, innovation, and consistency while ensuring profitability and adherence to luxury standards.

Responsibilities include menu creation, staff mentorship, safety training, and overseeing inventory, equipment usage, and health regulations to maintain exceptional dining experiences for guests.

Qualifications

• Minimum 3–5 years experience as Chef De Partie or Sous Chef.
• Strong understanding of modern culinary techniques and equipment.
• Experience with Forbes/ AAA luxury standards.
• Strong understanding of restaurant financials, product mix and cost controls.
• Ability to train the team and ensure safety standards.

Responsibilities

• Direct, enhance, and refine the culinary experience through quality, innovation, execution, and consistency.
• Lead culinary operations to ensure profitability and high standards.
• Develop innovative menus reflecting the restaurant's vision.
• Train and mentor kitchen staff and oversee safety and sanitation.
• Monitor purchasing, inventory, and vendor relationships to maintain quality.

Skills

Culinary leadership

Menu development

Food safety

Cost control

Team training

Tools

Slicers

Buffalo chopper

Grinders

Mixers

Job description

Grand Hyatt Grand Cayman Resort & Spa is hiring through Hosco in George Town. Join our world class luxury resort and spa in the stunning Cayman Islands, where every Grand Hyatt is a destination in itself, offering exceptional dining, elegant event spaces, and a refined guest experience.

Job Summary

The Sous Chef will direct, enhance, and refine the culinary experience through driving quality, innovation, execution, and consistency in the resort restaurant. The Sous Chef will function as the business leader of the culinary operations to ensure profitability along with consistency and quality.

Job Duties And Functions

Produces innovative and diversified menus that reflect the restaurant's overall vision. Monitor sales reports to reconcile sales with inventory on a daily and monthly basis. Create and submit reports as requested with professional presentationMaintain excellent knowledge of current industry trends for plate presentations, ingredients, innovation, and menu execution. Select, train, provide ongoing mentorship and guidance for all kitchen staff in the proper preparation of menu items, use of equipment, and safety measures. Coach service team during pre-shifts on food knowledge to accurately describe all menu items and have a fluent knowledge of what ingredients are used. Responsible for all ordering, inspection, and use of only the freshest fruits, vegetables, proteins, and other food products from local vendors to promote sustainability in menu offerings. Create, maintain, and update all menu specifications, recipe cards and pictures, prep sheets, and ensure standards are being followed. Maintain excellent knowledge of current industry trends for plate presentations, ingredients, innovation, and menu execution. Monitor product to ensure proper receiving, storage (including temperature setting) and rotation of food product to comply with health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service. Perform daily line checks to ensure that all equipment in the kitchen is clean and in proper working condition. Report all items in need of repair to the Resort Executive Chef/ Exec Sous Chef. Maintain overall kitchen cleanliness. This would include: floors, walls, and equipment, proper food storage, adhering to state regulations, and immediately reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise.

Education and Experience

Minimum of three to five years experience as Chef De Partie or Sous Chef, with similar restaurants in terms of delivering quality and expectations of excellence. Strong understanding of modern culinary techniques and equipment. Strong understanding and ability to train the team on Forbes/ AAA luxury standards. Strong understanding of restaurant financials, product mix and cost controls. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Requires good communication skills, both verbal and written. Ability to apply critical thinking to analyzing concerns, forecasting data, and making sound decisions. Ability to host meetings, menu tastings, and communicate between all levels of leadership. Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Source: Hospitality OnlineExperience in the hospitality industry is preferred.

Please see the full vacancy for the benefits offered by Grand Hyatt Grand Cayman Resort & Spa.