EXECUTIVE SOUS CHEF - Quick Hire!

Hyatt Hotels Corporation is a globally recognized hospitality company that operates a range of luxury hotels and resorts, offering exceptional guest experiences through high-quality service and innovative culinary offerings. Known for its commitment to excellence and fostering career growth, Hyatt provides an inspiring work environment for its employees. Hyatt’s culinary division plays a pivotal role in maintaining the brand's reputation by delivering exquisite dining experiences across its various properties. The role of the Executive Sous Chef at Hyatt is a critical leadership position within the culinary department. This position works directly under the Executive Chef and assumes responsibility for the daily culinary operations, especially in the Executive Chef’s absence. The Executive Sous Chef is integral to ensuring the smooth running of the kitchen and maintaining high standards of food quality, safety, and guest satisfaction. The Executive Sous Chef supports senior leadership by taking on key management duties, acting as a liaison between the culinary division and other hotel departments to streamline operations and promote collaboration. This leadership role includes supervising Sous Chefs and other kitchen staff, ensuring consistent preparation and presentation of food that meets the Hyatt brand standards. Developing creative menus and executing special events and holiday functions are also part of the role, showcasing the Executive Sous Chef’s culinary creativity and operational expertise. Additionally, the position involves managing hourly employees through scheduling, hiring, training, coaching, and performance evaluation, which requires strong interpersonal and organizational skills. Financial management is another crucial aspect of this role. The Executive Sous Chef continuously monitors food production, ordering, cost control, and quality to ensure the kitchen operates efficiently within budgetary constraints. Maintaining proper safety and sanitation standards for all kitchen facilities and equipment adheres to health regulations and protects both staff and guests. This role offers a comprehensive career development path where Executive Sous Chefs are groomed for promotion to Executive Chef positions through extensive training across various culinary disciplines, such as Banquets, Restaurants, and Garde Manger. The salary range for this position is from $76,700 to $100,000 annually, reflecting the importance and responsibility associated with this leadership role. Overall, the Executive Sous Chef position at Hyatt is designed for culinary professionals who aspire to grow their leadership skills in a fast-paced, guest-focused environment. Ideal candidates will possess a passion for culinary excellence, a strong desire to exceed guest expectations, and the ability to lead a motivated culinary team to achieve outstanding results consistently.

• Minimum of 3-5 years of progressive experience in culinary leadership roles
• Culinary education and/or appropriate level of on the job training and hotel culinary experience
• Possess strong leadership, communication, organization and relationship skills
• Proficient in general computer knowledge
• Geographic and schedule flexibility preferred
• Experience with training, financial management and customer service
• A true desire to exceed guest expectations in a fast paced customer service environment