Executive Sous Chef

• Support senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments.
• 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
• 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 ensuring financial performance and control
• Ensure proper safety and sanitation of all kitchen facilities and equipment.
• Organize and facilitate departmental meetings, training and goals setting.
• Supervises Steward Team and all the cleaning duties.
• Supports the Stewarding team in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
• Oversees all restaurant kitchen operations.
• Oversees all quality control of recipes and adherence to all recipes.
• Portion control monitored to protect food cost.
• Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
• Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment
• Performs General Storeroom inventory of china, silver, and glassware on quarterly basis.
• Prepares daily work assignments and delegates to staff.
• Responsible for daily operation of employee cafeteria.
• All other responsibilities as assigned.

Staffing

• Trains and develops kitchen personnel.
• Monitors workstations and assigns duties.
• Prepares weekly staff schedule.
• Assists in hiring, counseling and disciplining staff.
• Attends food & beverage departmental meetings.
• Assists in preparation of department schedules and payroll.

Cleaning Tasks

• Maintains cleaning standards to high level.
• Adheres to Food Sanitation Standards.
• Adheres to Board of Health Standards.

Administrative Tasks

• Prepares weekly payroll.
• Taking inventories of all food and prep items.
• Assists with purchasing needs
• Communicate with Food and Beverage department heads to ensure all needs are met.
• Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)

Filing Tasks

• Maintaining clean, accurate master files.
• Maintain procedural paper flow, distribution and filing of contracts.
• Perform any other special tasks for a variety of events or annual projects.

• 5 to 10 years' experience in a top, first-class restaurant.
• In-depth skills and knowledge of all kitchen operations
• Background should include staff management, administrative responsibilities and classical cuisine.
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Capable of producing a consistent product in a timely manner
• Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
• NYC Department of Health Food Handling Certification, or similar certification
• Knowledge of OSHA Standards
• Ability to work flexible schedule to include weekends and holidays
• Previous experience in a Unionized property a plus
• In-depth skills and knowledge of all kitchen operations
• Geographic and schedule flexibility preferred

DESIRABLE:

• Culinary Arts Degree or equivalent training.
• H.S. graduate and fluent in English and French.
• Proficiency in Spanish or French

KNOWLEDGE SKILLS AND ABILITIES

ESSENTIAL:

Group Process & Team Building

• Delegating responsibilities.
• Training and developing staff along contractual guidelines.
• Communicate verbally and in writing.

Other

• Ability to lift, push, pull, bend and carry in excess of 40 lbs.
• Able to stand and work in a confined area for extended periods.
• Ability to work flexible schedule to include weekends and holidays

DESIRABLE:

Creativity

• Thorough knowledge of classical French cuisine and universal cooking methods.

Self-Efficacy

· Performing administrative tasks.

Salary Range: $91,000 - $115,000 Annually