Sous Chef

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Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports.

Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas.

• Providesdirectionforallday-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures property policies are administered fairly and consistently.
• Reviews staff levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an  opendoor  policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Participates in the budgeting process for areas of responsibility.
• Monitors the quality of raw and cooked food product to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures employees maintain required food handling and sanitation certifications.

• Preparesandcooksfoodsofalltypes,eitheronaregularbasisorforspecialguestsorfunction

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customer on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive ongoing training to understand guest expectations.

• Reviewscommentcards,guestsatisfactionresultsandotherdatatoidentifyareasofimprovement

• Identifiesthedevelopmentalneedsofothersandcoaching,mentoring,orotherwisehelpingotherstoimprovetheirknowledgeorskills.
• Administerstheperformanceappraisalprocessfordirectreportmanagers.

• Interactswiththe Banquet Chefand Cateringdepartmentontrainingregardingfoodknowledgeandmenucomposition .

• Ensuresdisciplinaryproceduresanddocumentationarecompletedaccordingto Standard and Local Operating Procedures (SOPsand
  
  LSOPs) andsupportsthe
  
  Peer Review Process .

• Providesinformationtoexecutive teams, managers and supervisors, co-workers, and subordinates by telephone, inwrittenform,e-mail, orin person.
• Allothertasksanddutiesasassigned

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
  
  OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4years experience intheculinary, food and beverage, or related professional area.