1823 Kitchen and Bar Sous Chef

Hyatt•Tampa, FL

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 each and 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. The goal of the 1823 Kitchen and Bar Sous Chef is to manage the 1823 Kitchen Operation and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will aplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Requirements

In-depth skills and knowledge of all kitchen operations
Possess strong leadership,munication,anization and relationship skills
Experience with training, basic 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
Strong training andmunication skills
A minimum of 3 years hotel culinary experience preferred
Schedule flexibility preferred

Responsibilities

Support senior leadership by developing and assuming basic management responsibilities
Assume the role of 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 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
May manage other key culinary leadership rolls 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