Key details

Salary: $90K–$120K/yr
Location: San Diego, CA, United States
Work style: Onsite
Level: Mid level
Function: Hospitality & Food service
Focus area: other
Posted: 5d ago

Skills

customer servicefinancial managementpayrollsanitation

About the role

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 each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

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 accomplish 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.

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 Sous Chefs performance and provide them counsel as to 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
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

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 each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

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 accomplish 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.

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 Sous Chefs performance and provide them counsel as to 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
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

In-depth skills and knowledge of all kitchen operations
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

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer in the culinary field. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

The salary range for this position is $90,000 - $120,000. This is the pay range for this position that Hyatt Regency Mission Bay Spa and Marina reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Hyatt colleagues work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer including: paid holidays, vacation and sick leave, medical health care, paid FamilyBonding Time, Adoption Assistance, discounted and complimentary rooms at Hyatt locations across the globe, free colleague meals and free parking during shifts, and many more!

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

In-depth skills and knowledge of all kitchen operations
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