Sous Chef

The goal of the Sous Chef is to manage our Culinary and Stewarding teams and work with the Executive Chef to create, implement and maintain quality standards. The Hyatt Centric Key West Culinary team prepares food for Four Flamingos, A Richard Blaise Key West Kitchen, Blue Mojito Bar, In Room Dining, and Banquet functions. The Sous Chef is responsible for the entire operation in the absence of the 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. The Sous Chef will work in a hands-on, team environment.

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 lead or supervisor
• 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

Hyatt offers best in class benefits including a relocation package, immediate PTO, health insurance at 30 days, 401k + match, wellness and tuition allowance, complimentary meals and parking, discounted and complimentary Hyatt hotel options, and more!

Hyatt is an Equal Employment Opportunity Employer – M/F/Veteran/Disability/Sexual Orientation/Gender Identity

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 4 years of progressive on the job training, hotel experience preferred

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