Restaurant Sous Chef

Fort Worth, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $47,100.00 - $63,600.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Work-life balance

Colleague recognition

Medical insurance

Dental Insurance

Vision Insurance

401(k) company match

Employee stock purchase plan

complimentary parking

free colleague meals

global hotel discounts

Learning and development support

Paid holidays

Paid sick time

Paid vacation

exclusive discounts

Job Description

Hyatt Regency DFW is a premier hotel located within the Dallas-Fort Worth International Airport, offering exceptional hospitality and service to guests from around the globe. As a part of the globally recognized Hyatt brand, Hyatt Regency DFW prides itself on providing high-quality accommodations, dining, and event experiences. The hotel features 811 guestrooms and boasts 92,000 square feet of function space, making it a favored destination for both business and leisure travelers. With its convenient location within one of the busiest airports in the world, Hyatt Regency DFW combines the luxury of a top-tier hotel with efficient service and accessibility.
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Job Requirements

Minimum 2 years culinary hotel leadership
Proven experience as a sous chef in a high-volume setting
Culinary degree is preferred
Maintain a positive and professional approach with coworkers and customers
Maintain a high level of responsibility attention to detail and the ability to adapt under pressure
Must have physical stamina to stand lift push and pull moderate amounts of weight
In-depth skills and knowledge of kitchen operations and advanced cooking skills
Possess strong leadership communication organization and relationship skills
Proficient in general computer knowledge
Capable of producing a consistent quality product in a timely manner
Flexible schedule to include weekends and holidays as well as am mid and pm shifts

Job Qualifications

Minimum 2 years culinary hotel leadership
Proven experience as a sous chef in a high-volume setting
Culinary degree is preferred
Maintain a positive and professional approach with coworkers and customers
Maintain a high level of responsibility attention to detail and the ability to adapt under pressure
In-depth skills and knowledge of kitchen operations and advanced cooking skills
Possess strong leadership communication organization and relationship skills
Proficient in general computer knowledge
Capable of producing a consistent quality product in a timely manner
Flexible schedule to include weekends and holidays as well as am mid and pm shifts

Job Duties

Oversee daily kitchen operations ensuring consistency and excellence in food quality and presentation
Develop and execute creative menus reflecting the restaurant concept and culinary trends
Manage food costs inventory and vendor relationships to maintain budgetary goals
Ensure compliance with health safety and sanitation standards
Collaborate with front-of-house teams to deliver exceptional guest experiences
Manage culinary colleagues through scheduling payroll training coaching evaluating and hiring
Lead inspire and coach the team towards achieving exceptional guest service and colleague satisfaction results

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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