Sous Chef - Full Time at Hotel Genevieve

About the position

The Sous Chef at Bunkhouse, part of the Hyatt Hotels family, is responsible for managing a specific culinary department and supporting the Executive Chef and/or Executive Sous Chef in maintaining quality standards. This role involves overseeing daily culinary operations, ensuring exceptional guest experiences, and leading the culinary team in a fast-paced environment.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities
• Act as a liaison between all departments within the culinary division and other hotel departments
• Supervise the preparation and cooking of various food items
• 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
• May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
• 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

Requirements

• In-depth skills and knowledge of all kitchen operations
• Strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• Desire to exceed guest expectations in a fast-paced customer service environment
• 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
• Geographic and schedule flexibility preferred

Benefits

• Career opportunities
• Job enrichment
• Supportive work environment