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Description:

SOUS CHEF

Compensation Benefits

• Pay: Ranging from $66,560 - $86,600 per year

• Medical, Dental, Vision Plans

• Paid Time Off – Vacation, Sick

• 401(k) w/ company discretionary match

• Employee Assistance Program - free counseling sessions annually for you and your household members

• Employee Dining Discounts

• Complimentary Employee Meal

• Educational Reimbursement Opportunities

• Free Parking

• 12 Complimentary Room Nights Any Hyatt

• Hyatt Family/Friend Room Discounts

• Referral Bonuses

• Uniform

The goal of the Sous Chef is to manage a specific department and work with the Chef de Cuisine/Executive Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Chef de Cuisine/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

What you'll be doing in this role...

• Assist the Executive Chef in managing all aspects of the culinary operations on board, including menu planning, food preparation, and service

• Oversee the daily operations of the kitchen, ensuring the highest level of quality and presentation of all dishes

• Collaborate with the Executive Chef to create innovative and exciting menus that cater to a diverse range of guests

• Manage food costs and inventory, ensuring efficient use of resources and minimizing waste

• Train, supervise, and motivate a team of chefs and kitchen staff to maintain high standards of food preparation and presentation

• Maintain a safe and clean work environment, following all food safety and sanitation guidelines

• Work closely with other department heads to ensure a seamless and exceptional guest experience

• Keep up-to-date with industry trends and techniques, and implement new ideas and concepts to continually improve the culinary offerings on board

• Understand the quality requirements and expectations of the restaurant.

• Prioritize daily work schedules with fellow Chefs and Stages.

• Assure all necessary items are in the restaurant at the start of the shift through personal inspection.Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team.Communicate any discrepancies in a timely manner.

• Assure all areas is finished and organized in a timely manner and to the standard of the restaurant.

• Responsible for the efficient, consistent, accurate and organized production of requested by the Chef de Cuisine, and Executive Chef. Assist in training and mentoring of your team members to assist them in achieving the team’s vision. Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures.

• Collaborate when appropriate in menu changes and development.

• Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation, serving and health standards.

• Organize and prioritize daily responsibilities to ensure their timely completion.

• Maintain a clean, sanitary, and safe work environment.Keep all areas clean and organized at all times.

• Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.

• Communicate effectively with all team members to assure standards are achieved.

• Take appropriate action to rectify any issues that may arise.

• Ensure equipment is kept clean and in excellent working condition.

• Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.

Qualifications:

In an ideal world, you have:

• Michelin star restaurant experience

• Experience in Mexican Cuisine

• Minimum 5 years of fine dining restaurant and culinary experience.

• Commitment to quality, excellence, and genuine hospitality

• Passion for creating unique guest experiences, food, and beverage

• Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints

• Ability to listen, communicate, and make connections

• Commitment to quality technique and continued refinement of skills.

• Commitment to constant growth and professional development.

• The ability to read, write, and speak English fluently.

• Basic math and computer skills.

• Punctual and reliable

• Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

• Be able to work in a standing position for long periods of time.

• Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds.

• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards

• Must be able to lift and carry up to 50 pounds

• Ability to stand and/or sit for prolonged periods of time

• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment

KEY COMPETENCIES

• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members

• To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans

• To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.

• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance

• To be flexible, responding quickly and positively to changing environments

• To maintain high team, focus via cooperation and support to other team members in the pursuit of department goals

Hyatt is proud to be an Equal Employment Opportunity employer committed to an inclusive and diverse workplace. All qualified candidates will receive consideration for employment and will not be discriminated against based on race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, age, pregnancy, genetic information, creed, marital status or any other consideration prohibited by law or by contract.

Primary Location: US-CA-Oceanside

Organization: JDV Oceanside

Pay Basis: Yearly

Job Level: Full-time

Job: Culinary

Req ID: OCE001024

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.