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Hyatt Sous Chef in KANSAS CITY, Missouri

Description:

Located in the Library District of downtown Kansas City, the Hotel Kansas City is located in the historic location of the Kansas City Club. Founded in 1882, the club was one of two surviving private city clubs on the Missouri side of Kansas City until it closed in 2015.

The Hotel Kansas City will bring back the exclusive feeling of the building's past, combined with the warm welcome of your favorite watering hole. In addition to the hotel's 144 guest rooms are the Town Company, a three-meal restaurant; El Gold, a live music cellar cocktail bar; and a lobby lounge and bar that will bring locals and guests together for impromptu mingling. For the event minded guests, there will be 20,000 feet of meeting space that includes impressive historic ballrooms and a 3,000 square foot rooftop event patio.

The Town Company is the latest concept from James Beard nominated & Kansas City Chef, Patrick Ryan. Guests will experience an open-kitchen with open-hearth cooking and some of the best ingredients that this region has to offer. With only 65 seats, the experience will be intimate for both guests and staff.

The Town Company is a nod to our city’s roots, and those who came before us to claim this town we now call Kansas City. Overseeing the culinary team is our Executive Chef, Johnny Leach, who joins us in Kansas City via Portland, Oregon.

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or 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 and ensuring a positive guest experience.

Job Overview

This position is responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations in the hotel’s continuing effort to deliver outstanding guest service and financial responsibility.

Essential Responsibilities

  • Assist the Executive Chef in thedirection and oversight of all culinary operations, to include, but not limitedto preparation and production of all hotel meals, food quality andpresentation; compliance with all safety and sanitation standards andregulation, colleague productivity and performance, implementation ofpolicies and procedures, cost controls and overall profitability. Assists in the ordering of supplies as needed.

  • Assist the Executive Chef ininteracting with guests and clients to monitor and assess satisfactiontrends, evaluate and address issues and make improvements accordingly.

  • Assist the Executive Chef increating and implementing menu selections for special banquet themes andevents based on current food trends and regional tastes in partnership withExecutive Chef and Director of Restaurants, Events & Bars, as needed.

  • Ensure compliance with federal,state, local and company health, safety, sanitation and alcohol awarenessstandards.

  • Monitor and develop colleagueperformance to include, but not limited to, providing supervision, conductingcounseling and assisting with evaluations, training, scheduling and assigningwork and delivering recognition.

  • Foster and uphold a culture of respect, learning and positivityamongst all team members.

  • Support senior leadership by developing and assuming basicmanagement responsibilities.

  • Assume the role of liaison between all departments within theculinary division and all other hotel departments.

  • Supervise the preparation and cooking of all food items.

  • Assist with implementing creative menu items that adhere toHyatt brand standards.

  • Ensure proper safety and sanitation of all kitchen facilitiesand equipment.

  • Uphold all standards of kitchen hygiene.

  • Work closely and proactively with vendors, farmers, andranchers.

  • Be an enthusiastic culinarian: eagerto research, develop, coach and learn.

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.

Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent.

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or 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.

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 supervisor and other less senior Sous Chefs

  • 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

Qualifications:

Education:

  • Highschool diploma or GED equivalency.

  • Collegeor university program certificate; or 2-4 years related experience and/ortraining; or comparable combination of education and experience.

Experience:

  • At least 2 years in food andbeverage restaurant management required.

  • Food Service Sanitationcertification.

  • CPR Certified required.

  • Thorough knowledge of restaurantoperations including foods, beverages, supervisory aspects, servicetechniques, and guest interaction.

  • Considerable skill in mathequations using percentages.

  • Ability to access and accuratelyinput information using a moderately complex computer system. Knowledge of Microsoft applications such asWord and Excel.

Interaction:

  • Ability to communicate in English,both orally and in writing, with guests and colleagues, some of whom willrequire high levels of patience, tact, and diplomacy to defuse anger and tocollect accurate information and to resolve problems.

  • Ability to work under pressure anddeal with stressful situations during busy periods.

WorkEnvironment

  • Exposed to humid or wetconditions (non-weather) less than 1/3 to 2/3 of the time. Works near moving mechanical parts lessthan 1/3 of the time. Noise levels areloud.

  • Stands less than 2/3 of the timeand walks less than 1/3 of time. Sitsless than 1/3 of time. Uses hands tofeel, finger or handle more than 2/3 of time.Reaches with hands and arms more than 2/3 of time. Crawls, crouches, kneels or stoops lessthan 1/3 of time. Smells or tastesless than 2/3 of time. Lifts or exertsforce of up to 50lbs. less than 1/3 of time.Uses close, distant, color, peripheral, depth perception vision andadjusts vision focus.

Education:

  • Highschool diploma or GED equivalency.

  • Collegeor university program certificate; or 2-4 years related experience and/ortraining; or comparable combination of education and experience.

Experience:

  • At least 2 years in food andbeverage restaurant management required.

  • Food Service Sanitationcertification.

  • CPR Certified required.

  • Thorough knowledge of restaurantoperations including foods, beverages, supervisory aspects, servicetechniques, and guest interaction.

  • Considerable skill in mathequations using percentages.

  • Ability to access and accuratelyinput information using a moderately complex computer system. Knowledge of Microsoft applications such asWord and Excel.

Interaction:

  • Ability to communicate in English,both orally and in writing, with guests and colleagues, some of whom willrequire high levels of patience, tact, and diplomacy to defuse anger and tocollect accurate information and to resolve problems.

  • Ability to work under pressure anddeal with stressful situations during busy periods.

WorkEnvironment

  • Exposed to humid or wetconditions (non-weather) less than 1/3 to 2/3 of the time. Works near moving mechanical parts lessthan 1/3 of the time. Noise levels areloud.

  • Stands less than 2/3 of the timeand walks less than 1/3 of time. Sitsless than 1/3 of time. Uses hands tofeel, finger or handle more than 2/3 of time.Reaches with hands and arms more than 2/3 of time. Crawls, crouches, kneels or stoops lessthan 1/3 of time. Smells or tastesless than 2/3 of time. Lifts or exertsforce of up to 50lbs. less than 1/3 of time.Uses close, distant, color, peripheral, depth perception vision andadjusts vision focus.

  • 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 on the job training, hotel experience preferred

  • Geographic and schedule flexibility preferred

Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.

Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Sous Chef and find yourself as a Executive Sous Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer in the culinary field. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

Primary Location: US-MO-Kansas City

Organization: Hotel Kansas City

Pay Basis: Yearly

Job Level: Full-time

Job: Culinary

Req ID: KAN001272

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

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