Sous Chef

Hyatt Hotels Corporation; Savannah (GA); On-site; USD 42,000 - 70,000; Full time

Job summary

Hyatt Hotels Corporation in Savannah is seeking an experienced Sous Chef to assist the executive team and run a hotel kitchen, ensuring exceptional culinary standards for breakfast, lunch, dinner, banquets, and in-room dining.

The ideal candidate will demonstrate genuine respect for the craft, strong leadership and mentoring abilities, and a commitment to teaching and teamwork in a fast-paced luxury environment.

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.
• Desire to exceed guest expectations in a fast-paced 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.

Responsibilities

• Assist in running kitchens and support executive team.
• Maintain high standards of quality and hygiene.
• Lead and mentor kitchen staff in absence of chefs.
• Collaborate on menu planning and service for events.

Skills

Leadership

Communication

Organization

Relationship management

Training

Financial management

Customer service

Culinary arts

Education

Culinary education

Job description

"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."

We're looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service, with a sharp sense of humor. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity. Sous Chefs will work very closely with the executive chef and executive sous chef to assist in all aspects of building a hotel kitchen from the ground up, and will be responsible for running their respective kitchens in the absence of the chef. Candidates should be eager to maintain a work environment that promotes teaching, teamwork, mentoring, and sound culinary techniques, with top-quality ingredients, all aimed at the goal of creating unique, positive guest experiences. AORs may include the hotel's signature restaurant for breakfast, lunch, and dinner, our rooftop restaurant, as well as all banquet & catering functions, in-room dining, and the staff cafeteria.

• Genuine respect for your craft and love for the profession and hospitality
• Commitment to on-going education and growth
• Strive to exceed the expectations of our guests nightly
• Self-motivated and highly organized with precise attention to detail
• Support senior leadership by developing and assuming basic management responsibilities
• All other duties as assigned by leadership

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

Caption by Hyatt Kabutocho Tokyo | Tokyo , Kanto , JP

Thompson Palm Springs | Palm Springs , CA , US

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