Sous Chef

The Sous Chef will coordinate the activities of cooks and kitchen staff, ensuring efficient preparation and cooking of food items.

• Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Give instructions to cooking personnel on fine points of cooking.
• Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
• Must be able to “prep” food products, using standardized food preparation techniques.
• Must be able to visibly recognize “condition” of food, and cooking temperatures.
• Other duties as assigned by the leader.

• ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
• Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.

$65,000

• Successful completion of a background check is required prior to employment.
• This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third‑party management company that is responsible for all employment benefits and obligations at this location.

• Mid‑Senior level

• Full‑time

• Management and Manufacturing
• Hospitality