Job Description

Summary

We are looking for an Executive Sous Chef to join our team at Hotel Saint Augustine's new concept Perseid. 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 where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry.  It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. 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 accomplish 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. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse/Hyatt policies. A Sous Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners.

Responsibilities include: 

• 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 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 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
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Qualifications

• High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred
• 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 
• Minimum of two years (2) of relevant experience
• Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
• Experience with scheduling a staff of 15 or more
• Excellent verbal, written, and graphic communication and interpersonal skills
• Strong organizational skills
• Geographic and schedule flexibility preferred

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