Sous Chef

Hyatt Hotels Corporation; Park City (UT); On-site; USD 45,000 - 65,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Sous Chef to assist the Chef de Cuisine in managing a high-end hotel kitchen. You will contribute to a smoothly run operation, ensuring guest satisfaction through careful planning, directing and control of daily activities.

The role requires experience in luxury hotel environments, strong knowledge of kitchen hygiene and safety, and good computer skills. This is a full-time, on-site position at Grand Hyatt Deer Valley in Park City, UT.

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.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Basic computer skills in MS Office and Recipe Maintenance System preferred.

Responsibilities

• Assist the Chef de Cuisine in managing kitchen operations, directing and controlling the kitchen and administration.
• Support efficient running of the department in line with Hyatt's corporate strategies and brand standards.
• Strive to meet employee, guest and owner expectations through planning, organizing and leadership.

Skills

Sous Chef experience

Leadership

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.The Sous Chef is responsible 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.

Qualifications

Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification 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.

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