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.
Position Summary
The Executive Sous Chef is responsible for supporting the Executive Chef in the leadership, management, training, and daily operation of all culinary outlets. This role ensures exceptional food quality, operational excellence, compliance with food safety standards, and the delivery of a high-end resort guest experience.
Responsibilities include, but are not limited to:
- Maintain flexibility, as schedules may change based on business needs.
- Assist the Stewarding team when needed with dishes, trash removal, sweeping, and other operational tasks.
- Maintain positive working relationships with Stewarding, Front of House, and Receiving teams.
- Stay informed of daily and weekly business forecasts, including reservations, events, and group functions.
- Demonstrate extensive food, recipe, and menu knowledge.
- Understand resort and departmental expectations.
- Supervise and develop line cooks and culinary leaders.
- Ensure all new associates are properly onboarded and trained.
- Set team members up for success through coaching and ongoing development.
- Promote a positive culture throughout Culinary and Stewarding departments.
- Lead by example through professionalism, accountability, and teamwork.
- Ensure recipes and menu standards are consistently followed.
- Inspect food quality, preparation methods, and presentation daily.
- Ensure all dishes are plated according to established standards.
- Monitor consistency across all resort dining outlets.
- Oversee daily specials and ensure quality, creativity, and compliance.
- Support innovation through new techniques, menu development, and culinary trends.
- Ensure dietary restrictions and food allergy requests are handled safely and accurately.
- Monitor:
- Food costs
- Labor hours
- Purchasing trends
- Develop understanding of budgeting and financial performance.
- Assist in achieving departmental financial objectives.
- Support labor management and scheduling efficiency.
- Maintain visibility in operations and interact with VIP guests when appropriate.
