SummaryThe Executive Sous Chef works closely with the Executive Chef to maintain and improve the culinary operations, overseeing daily kitchen functions and supporting the team to deliver a positive guest experience.SalaryThe salary range for this position is $91,500 - $116,700.BenefitsHealth Insurance Eligibility: Available after 30 days of employment401(k) Eligibility: Available after 30 days of employment401(k) Matching Contribution: Eligible after 1 year of employment (limited match)Monthly Fitness Membership Reimbursement: Available up to a specified limitQualified Parking & Transportation Tax Exemption: Subject to eligibilityPaid Time Off & Holidays: Provided according to company policyPerksDiscounted Colleague Rate Room Nights: Available based on room availabilityComplimentary Room Nights: Offered based on availabilityComplimentary Meals: Available in the colleague dining roomResponsibilitiesSupport senior leadership by developing and assuming key management responsibilitiesAct as liaison between all departments within the culinary division and all other hotel departmentsSupervise departmental Sous Chefs' performance and provide them counsel regarding the preparation and cooking of various food itemsDevelop and implement creative menu items that adhere to Hyatt brand standardsPlan, coordinate and implement special events and holiday functionsManage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiringLead and coach the team towards achieving exceptional guest service and employee satisfaction resultsMonitor food production, ordering, cost, and quality and ensure daily financial performance and controlEnsure proper safety and sanitation of all kitchen facilities and equipmentOrganize and facilitate departmental meetings, training and goal settingQualificationsIn-depth skills and knowledge of all kitchen operationsStrong leadership, communication, organization and relationship skillsExperience with training, financial management and customer serviceProficient in general computer knowledgeA true desire to exceed guest expectations in a fast‑paced customer service environmentCapable of producing a consistent product in a timely mannerCulinary education and/or appropriate level of on‑the‑job training and hotel culinary experienceGeographic and schedule flexibility preferred#J-18808-Ljbffr