Executive Sous Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Executive Sous Chef

Description

Join us for this incredible opportunity at the Hyatt-managed Hyatt Regency Washington on Capitol Hill, just steps away from the U.S. Capitol building. This is an incredibly exciting time to join the hotel as we undergo a full renovation that will transform all guest areas into new, spectacular spaces. Not only will you be part of a creative and talented Culinary team, you will also be part of a company that is one of Fortune's 100 Best Companies to Work For, for several years running!

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 candidate will accomplish this by monitoring the daily functions of the Culinary and Stewarding departments, including providing support and guidance to the culinary team, ending in a positive guest experience.

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
• 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
• Supports and helps supervise the Stewarding team and all cleaning duties
• Oversees all restaurant and banquet kitchen operations
• Oversees all quality control of recipes and adherence to all recipes
• Portion control monitored to protect food cost
• Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
• Performs General Storeroom inventory of china, silver, and glassware on quarterly basis
• Prepares daily work assignments and delegates to staff
• Responsible for daily operation of employee cafeteria
• All other responsibilities as assigned

• Trains and develops kitchen personnel
• Monitors workstations and assigns duties
• Prepares weekly staff schedule
• Assists in hiring and coaching staff
• Attends food & beverage departmental meetings
• Assists in preparation of department schedules and payroll

• Maintains cleaning standards to the highest level
• Adheres to Food Sanitation Standards
• Adheres to Board of Health Standards

• Prepares weekly payroll
• Taking inventories of all food and prep items
• Assists with purchasing needs
• Communicate with Food and Beverage department heads to ensure all needs are met
• Attends all appropriate meetings

• Medical / Dental / Vision Insurance
• 401k
• Retirement Savings Plan (RSP)
• Basic Life Insurance
• Paid vacation, sick days, holidays, and new child leave
• Paid family bonding time and adoption assistance

• Free room nights after 90 days, discounted and friends & family room rates immediately
• Tuition reimbursement
• Free meal during the workday
• Employee Stock Purchase Plan
• Discounts at various retailers
• Growth potential locally and throughout the country
• Financial assistance for relocation if applicable

• 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
• Experience managing in a union environment is strongly preferred