Executive Sous Chef
- 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
- Develop and implement creative menu items that adhere to Hyatt brand standards
- Plan, coordinate & implement special events and holiday functions
- Manage hourly kitchen colleagues 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
- In-depth skills and knowledge of all kitchen operations
- Possess strong leadership, communication, organization and relationship skills
- Experience with training, 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
- Culinary education and/or appropriate level of on the job training and hotel culinary experience
- Geographic and schedule flexibility preferred
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