Grand Hyatt
Executive Sous Chef | Benefits Include: 401K, Stock Purchase Plan, and MANY MORE
Grand Hyatt, San Francisco, California, United States, 94199
Executive Sous Chef
We believe in the power of belonging- of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. At the heart of Hyatt is our shared belief that hospitality is more than just a job- it's a career for people who care. Step off AirTrain and into the lobby of Grand Hyatt at SFO. Enjoy luxury hotel rooms and suites that feature stunning views of the bay and airport through soundproof floor-to-ceiling windows. Quail + Crane Restaurant offers menus that speak to both the bounty of Northern California and the cooking practices and traditions of Asia, our chefs use the locally sourced ingredients to create internationally inspired dishes. Job Summary
The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, resulting in a positive guest experience. Responsibilities
Support senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise departmental Chef de Cuisine & Sous Chefs' performance and provide them counsel as to 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 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, ensuring financial performance and control Ensure proper safety and sanitation of all kitchen facilities and equipment Organize and facilitate departmental meetings, training, and goal-setting This is a salary position with compensation starting from $76,700-$101,500 Benefits
Free room nights, Discounted and Friends & Family Room Rates Medical, Prescription, Dental, and Vision Insurance 401K with company match Paid Vacation, sick days, and holidays Paid Family Bonding Time and Adoption Assistance Tuition Reimbursement Free colleague meals during shift Employee Stock Purchase Plan Discounts at various retailers Qualifications
Minimally one year as Executive Sous Chef or two years as Chef de Cuisine in a well-established luxury hotel brand A great knowledge of the banquet kitchen & restaurant management is required Possess strong leadership, communication, organization, and relationship skills Experience with training, financial management, and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Culinary education and/or appropriate level of on-the-job training and hotel culinary experience Geographic and schedule flexibility preferred All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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We believe in the power of belonging- of making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. At the heart of Hyatt is our shared belief that hospitality is more than just a job- it's a career for people who care. Step off AirTrain and into the lobby of Grand Hyatt at SFO. Enjoy luxury hotel rooms and suites that feature stunning views of the bay and airport through soundproof floor-to-ceiling windows. Quail + Crane Restaurant offers menus that speak to both the bounty of Northern California and the cooking practices and traditions of Asia, our chefs use the locally sourced ingredients to create internationally inspired dishes. Job Summary
The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, resulting in a positive guest experience. Responsibilities
Support senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise departmental Chef de Cuisine & Sous Chefs' performance and provide them counsel as to 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 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, ensuring financial performance and control Ensure proper safety and sanitation of all kitchen facilities and equipment Organize and facilitate departmental meetings, training, and goal-setting This is a salary position with compensation starting from $76,700-$101,500 Benefits
Free room nights, Discounted and Friends & Family Room Rates Medical, Prescription, Dental, and Vision Insurance 401K with company match Paid Vacation, sick days, and holidays Paid Family Bonding Time and Adoption Assistance Tuition Reimbursement Free colleague meals during shift Employee Stock Purchase Plan Discounts at various retailers Qualifications
Minimally one year as Executive Sous Chef or two years as Chef de Cuisine in a well-established luxury hotel brand A great knowledge of the banquet kitchen & restaurant management is required Possess strong leadership, communication, organization, and relationship skills Experience with training, financial management, and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Culinary education and/or appropriate level of on-the-job training and hotel culinary experience Geographic and schedule flexibility preferred All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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