Sous Chef

· Assist in the preparation and design of all seasonal menus following Hyatt standards. While keeping B&B systems in mind.

· Produce high quality plates both design and taste wise

· Ensure that the kitchen operates in a timely way that meets our quality standards.

· Fill in for the Chef De Cuisine in planning and directing food preparation when necessary.

· Resourcefully solve any opportunities that arise and seize control of any said opportunity in keeping with Hyatt Values and Process

· Manage and train kitchen staff, establish a quality relationship and assess staff’s performance while addressing any opportunities.

· Inventory, order and stock the appropriate amount of product at any time.

· Comply with and enforce sanitation regulations and safety standards

· Maintain a positive and professional approach with coworkers and customers. While also being genuine.

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic 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
• Strong training and communication skills
• Culinary education and/or on the job training, hotel experience preferred
• Geographic and schedule flexibility preferred