Hyatt Hotels Corporation
Sous Chef (Banquet Focused)
Hyatt Hotels Corporation, San Francisco, California, United States, 94199
If you're looking for a career with Hyatt, you're in the right place. At Hyatt, we believe our guests select us because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. It's a place where high expectations aren't just met - they're exceeded. 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. Diversity is an integral part of who we are and what we represent.
Sous Chef Role
This Sous Chef role will primarily focus on Banquets (Event Services). The goal is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, resulting in a positive guest experience. The salary range for this position is $61,800 - $86,600. Decisions regarding individual salaries will be based on factors such as experience and education. 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 adhere 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. Ensure proper safety and sanitation of all kitchen facilities and equipment. Qualifications
In-depth skills and knowledge of all kitchen operations. Strong leadership, communication, organization, and relationship skills. Experience with training, basic financial management, and customer service. 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. Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants, and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Begin your career today as the Sous Chef and find yourself as an Executive Sous Chef within a few years. 70% of management hired is from within Hyatt, and 89% of the Managing Committee is promoted from within. The statistics are there; make it your next step! Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. If you are ready for this challenge, then we are ready for you.
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This Sous Chef role will primarily focus on Banquets (Event Services). The goal is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, resulting in a positive guest experience. The salary range for this position is $61,800 - $86,600. Decisions regarding individual salaries will be based on factors such as experience and education. 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 adhere 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. Ensure proper safety and sanitation of all kitchen facilities and equipment. Qualifications
In-depth skills and knowledge of all kitchen operations. Strong leadership, communication, organization, and relationship skills. Experience with training, basic financial management, and customer service. 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. Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants, and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Begin your career today as the Sous Chef and find yourself as an Executive Sous Chef within a few years. 70% of management hired is from within Hyatt, and 89% of the Managing Committee is promoted from within. The statistics are there; make it your next step! Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. If you are ready for this challenge, then we are ready for you.
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