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 Insurance

24/7 Teledoc service

free maintenance medications

Pet insurance

hotel discounts

Tuition Reimbursement

Paid Time Off

401k Match

Job Description

Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course is a prestigious resort located in the picturesque Monterey Peninsula of California. Renowned for its stunning coastal location, luxurious accommodations, and world-class amenities, the hotel offers guests a unique and serene experience where they can relax and enjoy exceptional hospitality. The resort is nestled on the famous Del Monte Golf Course, providing a spectacular backdrop that enriches the overall guest stay. Hyatt Regency Monterey is dedicated to creating unforgettable experiences through personalized service and a commitment to excellence. This resort is not only a premier destination for travelers seeking relaxation and rejuvenation but also a vibrant workplace that fosters growth, teamwork, and innovation among its employees. As part of an international brand known for its quality and service, the Hyatt Regency Monterey Hotel and Spa stands out as an employer of choice within the hospitality industry, attracting passionate and talented professionals who aspire to excel in their careers.

The Sous Chef role at Hyatt Regency Monterey is an exciting opportunity for culinary professionals who want to accelerate their careers in a dynamic and inspiring environment. This position requires a passionate and creative individual to collaborate with a talented culinary team to deliver exceptional dining experiences that meet the high standards of Hyatt Regency guests. The Sous Chef will work closely with the Executive Chef, taking charge of kitchen operations in their absence and assisting in staff supervision, training, and culinary development. The role demands strong leadership skills, excellent communication abilities, and a keen attention to detail to ensure the consistency of food quality, presentation, and flavor. Additional responsibilities include menu development, inventory management, kitchen organization, and upholding the highest standards of sanitation and safety. This position reports to the Executive Chef and is essential in supporting the culinary team to deliver excellence during peak service hours and special events. Hyatt Regency Monterey offers a supportive work culture that values employee development and career progression, providing ample opportunities for advancement within the Davidson Hospitality Group family. This role offers an attractive compensation range from USD $70,000 to USD $81,000 per year, reflecting the importance of the position in maintaining the resort's culinary reputation.

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