Sous Chef

Elgin, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $68,000.00

Work Schedule

Flexible

Benefits

401(k)

Dental Insurance

employee discount

Health Insurance

Paid Time Off

Vision Insurance

Job Description

Hyatt Regency Schaumburg is an upscale hotel located conveniently across from Woodfield Mall and just 15 minutes from O'Hare International Airport. This refined and recently renovated property caters to a discerning clientele who value luxury and quality without sacrifice. Hyatt is globally recognized for its commitment to exceptional service and memorable guest experiences, and the Hyatt Regency Schaumburg exemplifies these values with its dedicated team of associates. The hotel offers an inviting atmosphere and a wide range of amenities to ensure guests enjoy a comfortable and first-class stay. The establishment’s prime location and continuous improvements make it a preferred choice... Show More

Job Requirements

Strong knowledge of food and beverage operations and preparation techniques
mathematical abilities to determine and track inventory, controls, revenue production, and financial statements
ability to deal tactfully with internal and external customers
2 years previous food and beverage management experience
ability to work a flexible schedule
must maintain certification such as Food Handlers, Alcohol Awareness, CPR, and First Aid

Job Qualifications

Bachelor's degree typically required
2 to 4 years experience in a high volume full service restaurant
comprehensive knowledge of food and beverage operations
proficient in Windows Operating Systems, spreadsheets, and word processing
ability to work under minimal supervision
leadership coaching and mentoring skills
strong communication and problem-solving abilities
ability to evaluate and select among alternative actions quickly
effective under stress and pressure
adept at handling workplace problems
ability to understand and use financial data and basic arithmetic
maintain composure and objectivity under pressure

Job Duties

Produce innovative and diversified menus that reflect the restaurant's overall vision
train kitchen staff to adhere to restaurant policies and sanitation regulations
organize schedules and direct kitchen staff to ensure efficient operations
design aesthetic plating presentations
ensure compliance with hygiene and food safety requirements
maintain kitchen inventory and manage assigned budget
approach all guest and employee encounters in a friendly, service-oriented manner
maintain high standards of personal appearance and grooming
comply with attendance and operational standards
maintain certification requirements for food handlers, alcohol awareness, CPR, and first aid
ensure kitchen personnel fulfill job functions effectively
address and resolve customer problems efficiently
perform spot checks for menu accuracy and taste
minimize spoilage, waste, and overproduction
monitor banquet and catering activities
prepare annual employee reviews
expedite peak meal periods with a hands-on approach
work within food cost budget and control waste
review food sales for accuracy daily
perform duties as requested by the General Manager

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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