Hyatt Sous Chef in CHICAGO, Illinois
We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Chef de cuisine and Executive Chef’s specifications and guidelines.
The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
•Control and direct the food preparation process and any other relative activities.
•Construct menus with the CDC with new or existing culinary creations ensuring the variety and quality of the servings.
•Approve and “polish” dishes before they reach the customer.
•Plan orders of equipment or ingredients according to identified shortages.
•Arrange for repairs when necessary.
•Remedy any problems or defects.
•Be involve with hiring, managing and training kitchen staff.
•Estimate staff’s workload and compensations.
•Maintain records of payroll and attendance.
•Comply with nutrition and sanitation regulations and safety standards.
•Foster a climate of cooperation and respect between colleagues.
•Proven experience as Sous Chef recommended.
•Understanding of various cooking methods, ingredients, equipment and procedures.
•Exceptional proven ability of kitchen management.
•Accuracy and speed in handling emergency situations and providing solutions.
•Ability in dividing responsibilities and monitoring progress.
•Familiar with industry’s best practices.
•Outstanding communication and leadership skills.
•Up-to-date with culinary trends and optimized kitchen processes.
•Good understanding of useful computer programs (MS Office, restaurant management software, POS).
•Credentials in health and safety training.
•Degree in Culinary science or related certificate.
Primary Location: US-IL-Chicago
Organization: Park Hyatt Chicago
Pay Basis: Yearly
Job Level: Full-time
Req ID: CHI009071