Park Hyatt
Sous Chef – Park Hyatt Aviara Resort
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. Salary
$66,100 to $95,700. Responsibilities
Support senior leadership by developing and assuming basic management responsibilities. Act as 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 and 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. 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. Strong training and communication skills. Culinary education and/or on the job training, hotel experience preferred. Geographic and schedule flexibility preferred. EEO Statement
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. Seniority Level
Mid-Senior level Employment Type
Full-time Job Function
Management and Manufacturing Industries
Hospitality
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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. Salary
$66,100 to $95,700. Responsibilities
Support senior leadership by developing and assuming basic management responsibilities. Act as 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 and 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. 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. Strong training and communication skills. Culinary education and/or on the job training, hotel experience preferred. Geographic and schedule flexibility preferred. EEO Statement
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. Seniority Level
Mid-Senior level Employment Type
Full-time Job Function
Management and Manufacturing Industries
Hospitality
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