Restaurant Sous Chef

Salinas, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $81,000.00

Work Schedule

Standard Hours

Benefits

Multiple Tiers of Medical Coverage

Dental Insurance

vision coverage

401k Match

Tuition Reimbursement

Paid Time Off

hotel discounts

Job Description

Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course is a distinguished resort located in the picturesque Monterey Peninsula of California. Known for its stunning coastal views, luxurious accommodations, and world-class amenities, Hyatt Regency Monterey provides an exceptional hospitality experience to guests from around the world. The establishment prioritizes guest satisfaction by combining elegant surroundings with impeccable service, making it a premier destination for travelers seeking comfort, relaxation, and memorable stays. Hyatt Regency's location on the famed Del Monte Golf Course offers unique recreational opportunities, enhancing the overall guest experience with scenic beauty and excellent leisure facilities. The hotel boasts a vibrant team culture focused on excellence, teamwork, and growth, creating a positive work environment where employees thrive and contribute meaningfully to the hotel's reputation for exceptional hospitality. Moreover, Hyatt Regency Monterey is part of the Davidson Hospitality Group, an award-winning, full-service hospitality management company overseeing numerous luxury hotels and resorts across the United States. Davidson Hospitality Group is recognized for its entrepreneurial management style, high standards, and comprehensive employee benefits, championing career development and personal well-being for its staff.

We are currently seeking a dedicated and passionate Sous Chef to join our esteemed culinary team and accelerate their career in the hospitality industry. This full-time role offers an annual salary range of USD 70,000 to USD 81,000, reflecting the importance of this position in maintaining the highest standards of food quality and service. As a Sous Chef at Hyatt Regency Monterey, you will collaborate closely with the Executive Chef and other culinary professionals to deliver exceptional dining experiences that delight our discerning guests. Your responsibilities will include managing kitchen operations in the absence of the Executive Chef, supervising and training kitchen staff, maintaining stringent sanitation and safety protocols, and contributing actively to menu planning and production activities. You will oversee food procurement, inventory management, and quality control, ensuring that all dishes prepared meet Hyatt's renowned standards of flavor, presentation, and cost-efficiency. This role demands a versatile culinary leader capable of inspiring and motivating a team, communicating effectively, and managing multiple priorities in a fast-paced, high-volume kitchen environment. Your attention to detail and commitment to culinary excellence will play a crucial role in upholding the hotel's reputation for outstanding cuisine. Joining Hyatt Regency Monterey means becoming part of a company that values employee development and growth, offering ample opportunities for career advancement within a supportive and dynamic work environment. The role also involves assisting in the creation of innovative menus and coordinating buffet presentations, underscoring the collaborative nature of this position in shaping memorable guest experiences. Hyatt Regency Monterey is dedicated to fostering a workplace culture that promotes diversity, equity, and inclusion, and the company is an equal opportunity employer embracing minorities, females, veterans, individuals with disabilities, diverse gender identities, and sexual orientations. By joining this team, you embark on a rewarding career path within a prestigious hotel and spa, contributing your culinary expertise to a celebrated hospitality legacy. Davidson Hospitality Group, the parent company, enhances this opportunity by offering a rich benefits program including medical, dental, vision coverage, 401K matching, tuition reimbursement, paid time off, and various employee discounts that support the overall well-being of team members and their families.

Job Requirements

College degree or certification in culinary field or hospitality field preferred
minimum of 3 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
knowledge of a variety of culinary techniques and cuisines
strong leadership skills with the ability to motivate and inspire a team
excellent communication skills, both verbal and written
ability to manage inventory, including ordering and receiving products
ability to work in a fast-paced environment and handle multiple tasks simultaneously
understanding of food safety and sanitation guidelines and regulations

Job Qualifications

College degree or certification in culinary field or hospitality field preferred
minimum of 3 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
knowledge of a variety of culinary techniques and cuisines
strong leadership skills with the ability to motivate and inspire a team
excellent communication skills, both verbal and written
ability to manage inventory, including ordering and receiving products
ability to work in a fast-paced environment and handle multiple tasks simultaneously
understanding of food safety and sanitation guidelines and regulations

Job Duties

Assumes complete charge of the kitchen in the absence of the Executive Chef
assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
consistently maintains standards of quality, cost, presentation and flavor of foods
personally works in any station as assigned by the Executive Chef
consults with dining service personnel during daily line-ups
assists in maintaining security of kitchen, including equipment and food and supply inventories
assists in food procurement, delivery, storage and issuing of food items
expedites food orders during peak service hours
supervises, trains and evaluates kitchen personnel
coordinates buffet presentations
checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met
reports all member and guest complaints to the chef and assists in resolving complaints
understands and consistently follows proper sanitation practices including those for personal hygiene
performs other appropriate tasks assigned by the Executive Chef