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Executive Chef in Baltimore

EXECUTIVE SOUS CHEF |SALARY RANGE $78,600-96,000/YEAR

Hyatt Regency Baltimore Inner Harbor logo

Hyatt Regency Baltimore Inner Harbor

EXECUTIVE SOUS CHEF |SALARY RANGE $78,600-96,000/YEAR

Baltimore, MD, USA|Onsite

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $78,600.00 - $96,000.00
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Work Schedule

Flexible
Weekend Shifts
Night Shifts
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Benefits

Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k) matching
Employee stock purchase plan
Tuition Reimbursement

Job Description

Hyatt is a globally recognized hospitality company known for its commitment to caring for people so they can be their best. With a rich history of providing exceptional guest experiences and fostering a culture of inclusion, Hyatt stands as a leader in the hotel industry. The company prioritizes the well-being and professional growth of its colleagues, creating an environment where empathy and collaboration are fundamental values. This approach not only enhances guest satisfaction but also empowers employees to thrive personally and professionally.

The Executive Sous Chef position at Hyatt is a pivotal role within the culinary operations team. This ma... Show More

Job Requirements

  • culinary education and/or appropriate level of on-the-job training and hotel culinary experience
  • experience in all kitchen operations
  • strong leadership and communication skills
  • ability to manage and train kitchen staff
  • knowledge of food safety and sanitation standards
  • proficiency in scheduling and payroll management
  • ability to work flexible hours including nights, weekends, and holidays
  • customer service orientation and capability to work in a fast-paced environment

Job Qualifications

  • in-depth skills and knowledge of all kitchen operations
  • 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
  • flexible schedule availability, including nights, weekends, and holidays

Job Duties

  • 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 and 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

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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