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 - Supervise departmental Sous Chefs performance and provide them council as to 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 - 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 The salary range for this exempt role is $93,000 - $110,000 / year.