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Sous Chef

Date Posted
10th August 2017
Reference
VAC-26588
Sector
Hospitality, Tourism & Food Service
Job Type
Permanent
Location
St. Kitts
Salary
Not Disclosed

Job Summary

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards.

Job Description

In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/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. 
 
 
Responsibilities include: 
  • Support senior leadership by developing and assuming basic management responsibilities
  • Assume the role of liaison between all departments within the culinary division and all other hotel departments
  • Supervise 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
  • May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
  • 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
  • Ensure proper safety and sanitation of all kitchen facilities and equipment

Qualifications
  • 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
Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.
 
Hyatt Hotels & Resorts believes in strong commitment to promotion from within.  Begin your career today as the Sous Chef and find yourself as a Executive Sous Chef within a few years.  70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within.  The statistics are there; make it your next step!
 

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