Executive Sous Chef

Roles and responsibilities

In order to enhance the power of meaningful connections through creative and sophisticated menus that include modern takes on European culinary classics as well as original, chef-inspired creations to offer our guests an uncommon dining experience, we are thrilled to welcome a new Executive Sous Chef to join our team. We are looking for a inspiring, energetic, creative leader who, together with the Executive Chef and the Culinary teams, will continue to enhance the quality of the products through exquisite taste, design and craftsmanship, who will exceed the planned objectives for outlet concepts, menu creation, profit, guest satisfaction and colleague engagement.

What We Are Looking For

At Hyatt, we care for people so they can be their best. The ideal candidate will the one for who Care comes from a place of empathy and authentic human connection, who cares by truly seeing people and getting to know them as unique individuals so they can design and deliver personal experiences.

Exceptional interpersonal skills showing care and the ability to connect and care for our guests

International experience in luxury hotel brands demonstrating adaptability to a range of cultures and environments

Desire to constantly learn and ambition to grow, setting an exceptional leadership example

Ability to work under pressure

Excellent written and spoken English
Leadership and Management:
Supervising the Kitchen Team: Lead, supervise, and coordinate kitchen staff, including Sous Chefs, Chef de Parties, Commis Chefs, and other kitchen personnel. Ensure staff is properly trained and motivated to perform at their best.
Staff Scheduling and Time Management: Oversee staff schedules to ensure that the kitchen is properly staffed during peak hours and minimize downtime. Handle any staffing issues, such as absences or performance problems.
Training and Development: Provide training to kitchen staff on techniques, safety protocols, and kitchen procedures. Mentor junior chefs and other team members, promoting a collaborative and efficient kitchen environment.

Desired candidate profile

Reporting and Administrative Tasks:

• Daily Reports: The Executive Sous Chef may be responsible for compiling daily or weekly reports on kitchen operations, such as stock levels, food costs, labor costs, and overall kitchen performance.
• Inventory and Ordering: Work with the Executive Chef or Kitchen Manager to place orders for food and supplies, keeping track of inventory levels and ensuring that all required ingredients are available for service.
• Budget Management: Assist in managing the kitchen's budget, ensuring that the food and labor costs remain within the specified limits. Monitor spending on ingredients and supplies.

Skills and Qualities Required:

• Leadership and Team Management: Strong leadership abilities to manage and motivate a diverse team of kitchen staff. This includes excellent communication and interpersonal skills to maintain a positive and efficient work environment.
• Culinary Expertise: Advanced cooking skills and extensive knowledge of culinary techniques, food safety, and hygiene practices. The Executive Sous Chef should be a highly skilled chef with experience in all areas of kitchen operations.
• Organizational Skills: Strong organizational and multitasking skills to handle various tasks at once, especially during high-pressure service times. The Executive Sous Chef must be able to maintain order and ensure that the kitchen runs smoothly.
• Attention to Detail: A keen eye for detail, especially in maintaining quality, consistency, and presentation of dishes.
• Problem Solving: The ability to quickly identify problems, whether it's an issue with food quality, staffing, or inventory, and come up with practical solutions.
• Time Management: The ability to manage time efficiently, ensuring that tasks are completed in a timely manner, especially during busy service periods.
• Creativity: An innovative approach to menu development, recipe creation, and plating. The Executive Sous Chef should be able to think creatively and introduce new ideas that enhance the dining experience.
• Financial Acumen: A good understanding of budgeting, cost control, and inventory management to help manage the kitchen’s expenses and maximize profitability.