Sous Chef - Western

Hyatt Hotels Corporation; Park City (UT); On-site; USD 55,000 - 85,000; Full time

Job summary

A leading hotel company is seeking a Kitchen Manager / Chef de Cuisine to oversee kitchen operations. This role involves ensuring high-quality service and compliance with hygiene practices while promoting an environment of professional growth. Candidates should have a strong background in culinary management and a passion for guest satisfaction.

Qualifications

• Minimum 2 years as Sous Chef or 4 years as Chef de Partie in a high-standard hotel/restaurant.
• Experience in luxury international brands preferred.
• Comprehensive knowledge of kitchen hygiene practices essential.

Responsibilities

• Assist Chef de Cuisine in managing kitchen operations and administrative tasks.
• Ensure maximum guest satisfaction through effective planning and organization.

Skills

Kitchen hygiene practices

Occupational health and safety standards

Basic computer skills

Education

Qualification in Kitchen Production or Management

Job description

Position: Kitchen Manager / Chef de Cuisine

Hyatt is a place of learning – similar to a university. The company offers many opportunities for professional and personal growth.

Job Summary: To assist the Chef de Cuisine in managing the kitchen operations as a successful profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen and administrative tasks.

Qualifications

- Minimum 2 years of work experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with high standards; experience in luxury international brands is preferred.

- Qualification in Kitchen Production or Management is advantageous.

- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential.

- Basic computer skills in MS Office and Recipe Maintenance System are preferred.