Executive Sous Chef

Andaz 5Th Avenue•New York, NY

11d•$76,000 - $93,000

About The Position

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 w high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, w talent opens doors to exciting challenges in the hospitality industry. It's a place w career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. 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 aplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Salary Range for this position is $76,000 to $ 93,000 annually.

Requirements

In-depth skills and knowledge of all kitchen operations
Possess strong leadership,munication,anization and relationship skills
Experience with training, financial management and customer service
Proficient in generalputer 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
Must have Union local 6 experience

Nice To Haves

Geographic and schedule flexibility preferred

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 Sous Chefs performance and provide them council as to the preparation and cooking of various food items
Develop and implement creative menu items that ad 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 goals setting