Executive Sous Chef

Overland Park, KS, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $63,400.00 - $81,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

retirement plans

Employee Discounts

Career development opportunities

Meal Allowances

Job Description

The Hotel Kansas City stands proudly within the historic Kansas City Club building, offering a destination that marries the old-world charm of a historic social club with modern luxury and elegance. This premier hotel has inherited a legacy spanning over 100 years as the city's premier social meeting place, and it continues to provide a truly unique and memorable experience for guests and visitors. Featuring 144 beautifully appointed guest rooms, the hotel also boasts a variety of exceptional amenities including the Town Company, a farm-to-table restaurant, a live music cellar cocktail bar, and a lively lobby lounge and bar where... Show More

Job Requirements

high school diploma or equivalent
minimum of 3 years of culinary experience in banquet or hotel kitchen settings
demonstrated leadership skills in managing a team
knowledge of food safety regulations
ability to work flexible hours including weekends and holidays
strong organizational skills
good communication skills
physical ability to stand for long periods and handle kitchen equipment

Job Qualifications

proven experience as a sous chef or executive sous chef in a hotel or high-volume banquet environment
strong leadership and team management skills
excellent knowledge of culinary techniques and kitchen safety standards
ability to develop creative menus and recipes in line with brand standards
effective communication and interpersonal skills
experience in budgeting and cost control
certification in food safety and sanitation
ability to work a flexible schedule including weekends and holidays

Job Duties

support senior leadership as an active participant and contributor to the Associate Leadership Committee (ALC)
liaison between Director of Food & Beverage and all departments within the culinary division including stewarding and other hotel departments
develop and implement creative menu items adhering to Hyatt brand standards
coach and develop Banquet Sous Chef on preparation and cooking of various food items
supervise stewarding department and manage all stewarding inventory and storage
collaborate with leaders and other departments to manage and improve critical employee life cycle and administrative processes including scheduling, payroll, training, recruitment, learning & development
lead, develop, and coach the team towards achieving exceptional guest service and employee satisfaction results
monitor food production, ordering, cost, quality and consistency daily ensuring financial performance and control
ensure proper safety and sanitation of all kitchen and stewarding facilities and equipment
provide timely and helpful information and feedback through various communication channels including departmental meetings, huddles, regular check-ins, and on-the-spot coaching

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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