SOUS CHEF - WEFT & WARP AT ANDAZ SCOTTSDALE

Summary

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the AM/PM culinary team, banquet team, stewarding team, and organizing walk-ins.

Other job responsibilities include:

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
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
Chief Stewarding duties

Qualifications

Minimum of 4 years Culinary experience
In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills (Must be able to manage a group of 12-20 cooks, 4-6 stewards, and take on the responsibilities of Chief Steward).
Experience with training, basic financial management and customer service
Experience working with Birch Street Systems
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
Ability to work shifts from 10 AM - 8 PM 5 days a week, with weekend availability.
Hyatt Hotels & Resorts believes in strong commitment to promotion from within. 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, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!

Benefits & Perks

Enjoy free meals in our colleague cafe

Discounted & Complimentary Hotel Room Nights

Medical Dental and Vision Insurance (Full-time colleagues)

Retirement savings plan

Excellent training and professional development

Opportunities to work around the world with Hyatt Hotels and Resorts

Tuition reimbursement, up to $1,000 a year!

Our Values: Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Proof of eligibility to work in the United States is required, as well as a completed background check.