Sous Chef

Hyatt Hotels Corporation

Washington (Washington County)

On-site

USD 65,000 - 80,000

Full time

7 hours ago

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Benefits offered by this job

Medical/Dental/Vision insurance

Free room nights and staff discounts

401(k) matching

Paid time off

Family bonding time and adoption aid

Tuition reimbursement

Employee stock purchase plan

Retail discounts

Job summary

Hyatt Grand Hyatt Indian Wells Resort and Villas in Indian Wells, CA seeks a Sous Chef to manage a culinary department and support the Executive Chef across both venues. You will guide the team, uphold Hyatt quality, and coordinate events to deliver exceptional guest experiences.

The ideal candidate has strong leadership and communication skills, culinary training, and flexibility to work across properties. Competitive salary ranges from $65,000 to $80,000 with comprehensive benefits.

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.
Geographic and schedule flexibility required.
Culinary education and/or on the job training, hotel experience preferred.

Responsibilities

Support senior leadership by developing and assuming basic management responsibilities.
Assisting the team in the kitchen for day-to-day operation.
Ensuring the highest quality of food is executed on a daily basis.
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 roles 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

Leadership

Communication

Organization

Customer service

Training

Financial management

Education

Culinary education

Job description

"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."

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. This position will also work across both Blue Duck Tavern and Banquets, supporting each area based on business and operational needs.

Salary Range

$65,000 to $80,000

Responsibilities include:

Support senior leadership by developing and assuming basic management responsibilities
Assisting the team in the kitchen for day-to-day operation
Ensuring the highest quality of food is executed on a daily basis
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 roles 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

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 required

We offer excellent benefits: