Temp. Sous Chef

New York, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $105,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Career development opportunities

Employee Discounts

Retirement Plan

employee recognition programs

Job Description

The Sous Chef role at Hyatt is an integral leadership position within the culinary department, responsible for managing a specific section and partnering with the Executive Chef and Executive Sous Chef to maintain and enhance quality culinary standards. This full-time position offers a competitive salary range between $90,000 and $105,000, reflecting Hyatt's commitment to attracting skilled professionals passionate about culinary excellence and guest satisfaction. The successful Sous Chef will oversee daily kitchen operations, providing leadership and guidance to the culinary team to ensure a positive guest experience. Responsibilities encompass supervising food preparation and cooking, developing innovative menu offerings aligned with Hyatt's brand standards, and coordinating special events and holiday functions. The Sous Chef also plays a crucial role in managing hourly kitchen staff, including scheduling, payroll, training, coaching, evaluation, and hiring. In the absence of senior culinary leadership, the Sous Chef may assume full operational responsibility for the kitchen. This role demands strong leadership, communication, and organizational abilities to foster teamwork, inspire high performance, and maintain consistent food quality, safety, and sanitation standards. Hyatt supports career advancement, grooming its Sous Chefs for future executive roles, with a demonstrated history of promoting from within, offering clear career pathways for dedicated individuals. Joining Hyatt as a Sous Chef means entering a dynamic, fast-paced environment committed to culinary innovation and exceptional service in the hospitality industry.

Job Requirements

Relevant culinary education or equivalent on the job training
proven experience in kitchen operations and culinary management
strong leadership and interpersonal skills
excellent communication abilities
ability to manage and train kitchen staff
proficiency with scheduling and payroll processes
familiarity with food safety and sanitation standards
capability to work in a fast-paced environment
availability for flexible scheduling including holidays and special events
commitment to delivering superior guest service

Job Qualifications

In-depth skills and knowledge of all kitchen operations
possess strong leadership, communication, organization and relationship skills
experience with training, basic financial management and customer service
proficient in general computer knowledge
a true desire to exceed guest expectations in a fast-paced customer service environment
capable of producing a consistent product in a timely manner
strong training and communication skills
culinary education and/or on the job training, hotel experience preferred
geographic and schedule flexibility preferred

Job Duties

Support senior leadership by developing and assuming basic management responsibilities
assume the role of liaison between all departments within the culinary division and all other hotel departments
supervise the preparation and cooking of various food items
develop and implement creative menu items that adhere to Hyatt brand standards
plan, coordinate and implement special events and holiday functions
manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
may manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
lead and coach the team towards achieving exceptional guest service and employee satisfaction results
monitor food production, ordering, cost, and quality and consistency on a daily basis
ensure proper safety and sanitation of all kitchen facilities and equipment