Sous Chef

Hyatt Regency San Francisco Downtown SOMA•San Francisco, CA

13d•$31 - $41•Onsite

About The Position

The Sous Chef oversees kitchen operations and food production, ensuring meals meet standards for quality, consistency, appearance, taste, food cost, and guest satisfaction. The role trains staff, enforces food specifications, portion control, recipes, sanitation, and corporate quality standards, and helps control food and labor costs. The Sous Chef also coordinates with food and beverage managers and the Director of F&B, monitors kitchen operations and compliance, and supports the hotel’s food outlets.

Requirements

At least 4 years of related progressive experience, or graduation from a culinary program and at least 2 years of progressive experience in a hotel or related field.
Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to communicate effectively verbally and in writing with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to understand and evaluate complex information and data from various sources.
Ability to maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.
Ability to maintain confidentiality.
Ability to attend and participate in required meetings, training, and Manager on Duty coverage.

Responsibilities

Coordinate with other F&B managers and keep them informed of F&B issues; keep the immediate supervisor informed of problems requiring attention.
Coordinate and monitor Loss Prevention activities in kitchen areas.
Prepare and submit required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans, food cost reports, and daily food production sheets.
Monitor the quality and presentation of food products.
Oversee daily kitchen and food production operations, including hot food from the main kitchen and bakery and cold food from the pantry.
Inform cooks of daily forecasts and customer counts so food is prepared and served on time.
Respond to guest complaints in a timely manner.
Ensure compliance with SOPs in all outlets and with requisition procedures.
Conduct staff performance reviews in accordance with hotel standards.
Implement and monitor corporate promotions, buffet standards, and three-meal concept standards.
Enforce local health department sanitation laws.
Calculate daily food cost.
Work with the Director of F&B to create and implement menus.
Assess portion size, appearance, taste, and temperature of served items.
Check stations at the end of each shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality, and pricing.
Oversee food preparation, outlet sanitation, daily inventory receiving, log-on reports, and food cost reporting.
Cut meat, poultry, and seafood according to daily business needs.
Attend required hotel meetings and training, and participate in Manager on Duty coverage as required.
Maintain regular attendance, personal appearance, and grooming in accordance with hotel standards.
Support safe and efficient hotel operations, maximize productivity, identify problem areas, and help implement solutions.
Handle problems by anticipating, preventing, identifying, and resolving them; evaluate information from various sources and maintain confidentiality.
Perform other duties as requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave
Employee assistance program (EAP)
Educational opportunities
Tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law