Sous Chef - (US-NY-New York - 10292)

Minimum Education: None
Job Type: Full Time
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Responsibilities and Requirements :  The goal of the Sous Chef is to manage a specific department and work with the Executive 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 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 culinary team, ending in a positive guest experience.  include:Support senior leadership by developing and assuming basic management responsibilitiesAssume the role of liaison between all departments within the culinary division and all other hotel departmentsSupervise the preparation and cooking of various food itemsDevelop and implement creative menu items that adhere to Hyatt brand standardsPlan, coordinate & implement special events and holiday functionsManage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiringMay manage other key culinary leadership rolls including supervisor and other less senior Sous ChefsLead and coach the team towards achieving exceptional guest service and employee satisfaction resultsMonitor food production, ordering, cost, and quality and consistency on a daily basisEnsure proper safety and sanitation of all kitchen facilities and equipmentHyatt Hotels Corporation has redefined the hotel experience that reflects the Hindi meaning of Andaz, personal style. 

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