Hyatt
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Sous Chef
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Hyatt Summary Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food relatedfunctions. Works to continually improve guest and employee satisfaction while maximizing the financial performance inall areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards areachieved. Areas of responsibility comprise overseeing all food preparation areas. Responsibilities
Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an open-door policy and reviews employee satisfaction results to identify and address problems or concerns. Demonstrates new cooking techniques and equipment to staff. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures and ensures employees understand safety codes, monitoring processes related to safety. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Monitors the quality of raw and cooked food to ensure standards are met. Determines how food should be presented and creates decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Prepares and cooks food of all types on a regular basis or for special guests or functions. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching when needed. Manages day-to-day operations, ensuring quality and standards meet customer expectations on a daily basis. Displays leadership in guest hospitality and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Empowers employees to provide excellent customer service and ensures ongoing training to meet guest expectations. Qualifications
High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area; OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area.
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Sous Chef
role at
Hyatt Summary Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food relatedfunctions. Works to continually improve guest and employee satisfaction while maximizing the financial performance inall areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards areachieved. Areas of responsibility comprise overseeing all food preparation areas. Responsibilities
Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an open-door policy and reviews employee satisfaction results to identify and address problems or concerns. Demonstrates new cooking techniques and equipment to staff. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures and ensures employees understand safety codes, monitoring processes related to safety. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Monitors the quality of raw and cooked food to ensure standards are met. Determines how food should be presented and creates decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Prepares and cooks food of all types on a regular basis or for special guests or functions. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching when needed. Manages day-to-day operations, ensuring quality and standards meet customer expectations on a daily basis. Displays leadership in guest hospitality and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Empowers employees to provide excellent customer service and ensures ongoing training to meet guest expectations. Qualifications
High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area; OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area.
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