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 a prestigious upscale hotel located conveniently across from the Woodfield Mall and just 15 minutes from O'Hare International Airport. Recently renovated, this hotel caters to a discerning clientele who value high standards and memorable experiences without compromise. As part of the global Hyatt brand, Hyatt Regency Schaumburg upholds a commitment to exceptional service, state-of-the-art facilities, and a welcoming atmosphere that guests appreciate and seek repeatedly. The hotel provides a robust range of amenities including fine dining, event spaces, and comfortable accommodations, making it a preferred destination for both business travelers and leisure guests. Joining the Hyatt... Show More

Job Requirements

Strong knowledge of food and beverage operations and preparation techniques
2 years previous food and beverage management experience
mathematical abilities to track inventory, controls, revenue, and financial statements
ability to deal effectively with internal and external customers with patience, tact, and diplomacy
ability to defuse anger and resolve conflicts
ability to evaluate and select among alternative actions quickly and accurately
effective listening and understanding skills
consistent friendly and warm demeanor
compliance with hygiene, safety, and certification standards
ability to maintain regular attendance

Job Qualifications

Typically requires a bachelor’s degree
2 to 4 years of experience in a high-volume full service restaurant
ability to work under minimal supervision
ability to handle complex issues and problems
comprehensive knowledge of food and beverage operations
leadership coaching or mentoring skills
proficiency in Windows operating systems and company-approved software
ability to work a flexible schedule
strong communication and problem-solving skills
ability to work well in high-pressure environments
ability to handle financial data and arithmetic functions
maintain composure under pressure

Job Duties

Produce innovative and diversified menus that reflect the restaurant's vision
train the kitchen staff to adhere to restaurant policies and sanitation regulations
organize schedules and direct the kitchen staff to ensure efficient operations
design aesthetic plating presentations
ensure hygiene and food safety compliance
maintain kitchen inventory and budget
approach all guest and employee encounters with friendly service
maintain high standards of personal appearance and grooming
comply with scheduling and hospitality standards
comply with certification requirements including food handlers, alcohol awareness, CPR, and first aid
ensure kitchen personnel fulfill job functions appropriately
create food presentations
address and resolve customer problems efficiently
perform spot checks for menu accuracy and taste
minimize spoilage, waste, and overproduction
regularly review house counts, forecasts, and VIP lists
monitor banquet and catering activity
prepare annual employee reviews
assist in departmental objectives and goals
expedite peak meal periods with a hands-on approach
manage food costs and control waste
ensure plating standards and records compliance
review food sales daily
perform additional 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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