Executive Sous Chef

EXECUTIVE SOUS CHEF

Hyatt Regency Hyatt Regency Morristown at Headquarters Plaza US - NJ - Morristown

CULINARY

Department Head/Manager Full-time Yearly US Dollar (USD) pay basis

Req ID:

MOR001604

Summary 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 w high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, w talent opens doors to exciting challenges in the hospitality industry. It's a place w career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will aplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Key Responsibilities Culinary Operations Assist the Executive Chef in planning,anizing, and directing all kitchen operations. Ensure food is prepared and presented according topany standards and recipes. Monitor food quality, consistency, portion control, and presentation. Oversee daily production, prep, and line operations. Assist with menu development, seasonal offerings, and special events. Team Leadership Supervise, train, mentor, and motivate kitchen staff. Schedule employees and manage labor costs effectively. Conduct performance evaluations and provide coaching as needed. Foster a positive, professional, and team-oriented work environment. Food Safety & Sanitation Ensurepliance with health, safety, and sanitation regulations. Maintain clean andanized kitchen facilities. Monitor proper food handling, storage, and temperature controls. Enforce HACCP and local health department standards. Inventory & Cost Control Assist with inventory management, purchasing, and receiving. Monitor food waste and implement cost-saving measures. Maintain budgetary goals for food and labor costs. Ensure proper stock rotation and storage procedures. Guest Experience Ensure timely and efficient service during all meal periods. Address guest concerns related to food quality or service. Collaborate with front-of-house management to ensure smooth operations. The salary range for this position is between $64,100 and $85,000. Responsibilities include: 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 Supervise departmental performance and provide them council as to the preparation and cooking of various food items Develop and implement creative menu items that ad 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 Qualifications In-depth skills and knowledge of all kitchen operations Possess strong leadership,munication,anization and relationship skills Experience with training, financial management and customer service Proficient in generalputer 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 Geographic and schedule flexibility preferred Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef. Hyatt Hotels & Resorts believes in strongmitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are t; make it your next step!