The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this 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 key management responsibilities • Assume the role of liaison between all departments within the culinary division and all other hotel departments. • 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 • 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 ensuring financial performance and control • Ensure proper safety and sanitation of all kitchen facilities and equipment. • Organize and facilitate departmental meetings, training and goals setting. • Supervises Steward Team and all the cleaning duties. • Supports the Stewarding team in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues • Oversees all restaurant kitchen operations. • Oversees all quality control of recipes and adherence to all recipes. • Portion control monitored to protect food cost. • Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health • Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment • Performs General Storeroom inventory of china, silver, and glassware on quarterly basis. • Prepares daily work assignments and delegates to staff. • Responsible for daily operation of employee cafeteria. • All other responsibilities as assigned. Staffing • Trains and develops kitchen personnel. • Monitors workstations and assigns duties. • Prepares weekly staff schedule. • Assists in hiring, counseling and disciplining staff. • Attends food & beverage departmental meetings. • Assists in preparation of department schedules and payroll. Cleaning Tasks • Maintains cleaning standards to high level. • Adheres to Food Sanitation Standards. • Adheres to Board of Health Standards. Administrative Tasks • Prepares weekly payroll. • Taking inventories of all food and prep items. • Assists with purchasing needs • Communicate with Food and Beverage department heads to ensure all needs are met. • Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.) Filing Tasks • Maintaining clean, accurate master files. • Maintain procedural paper flow, distribution and filing of contracts. • Perform any other special tasks for a variety of events or annual projects. Qualifications: • 5 to 10 years' experience in a top, first-class restaurant. • In-depth skills and knowledge of all kitchen operations • Background should include staff management, administrative responsibilities and classical cuisine. • Possess strong leadership, communication, organization and relationship skills • Experience with training, 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 • Culinary education and/or appropriate level of on-the-job training and hotel culinary experience • NYC Department of Health Food Handling Certification, or similar certification • Knowledge of OSHA Standards • Ability to work flexible schedule to include weekends and holidays • Previous experience in a Unionized property a plus • In-depth skills and knowledge of all kitchen operations • Geographic and schedule flexibility preferred DESIRABLE: • Culinary Arts Degree or equivalent training. • H.S. graduate and fluent in English and French. • Proficiency in Spanish or French KNOWLEDGE SKILLS AND ABILITIES ESSENTIAL: Group Process & Team Building • Delegating responsibilities. • Training and developing staff along contractual guidelines. • Communicate verbally and in writing. Other • Ability to lift, push, pull, bend and carry in excess of 40 lbs. • Able to stand and work in a confined area for extended periods. • Ability to work flexible schedule to include weekends and holidays DESIRABLE: Creativity • Thorough knowledge of classical French cuisine and universal cooking methods. Self-Efficacy • Performing administrative tasks. Salary Range: $91,000 - $115,000 Annually Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef.