Executive Sous Chef

1 day ago

Jersey City, New Jersey, United States Hyatt Regency London Full time
Job Summary

The Executive Sous Chef will be responsible for assisting in food planning, preparation, and production for the restaurant, banquet functions, and other related outlets. This role will assist in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintaining the highest professional food quality and sanitation standards.

Key Responsibilities
  • Assist in planning menus for all food outlets in the hotel
  • Train, supervise, and evaluate the work of the cooks
  • Coordinate the work of the culinary team to ensure that food preparation is economical and technically correct and within budgeted labor goals
  • Approve the requisition of products and other necessary food supplies
  • Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
  • Assist in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
  • Assist in standardizing recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices
  • Attend Food & Beverage staff and management meetings as needed
  • Consult with the catering department about food production aspects of any special events
  • Cook or directly supervise the cooking of items that require skillful preparation
  • Evaluate food products to assure that quality standards are attained
  • Interact with the service director to assure that food production consistently exceeds the expectations of members and their guests
  • Assist in evaluating job performance of kitchen staff; correct, reward, and discipline staff in a fair and legal manner
  • Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Provide training and professional development opportunities for all kitchen staff
  • Attend service lineups and ensure that other representatives from kitchen staff attend those lineups
  • Motivate and develop staff including cross-training and promotion of personnel
  • Visit the dining area to greet members
  • Maintain professional standards and codes of conduct as set forth in the Associate Handbook
Requirements
  • Minimum of six years experience in the culinary field or any similar combination of education and experience
  • Knowledge of safety programs and regulations
  • Read, write, and speak English fluently. Spanish skills helpful
  • Ability to communicate effectively and professionally with other business departments, guests, and vendors
  • Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism
  • Ability to perform advanced kitchen math such as determining menu costing
  • Basic computer skills, including spreadsheets, word processing, and email
  • Must have an unexpired Food Handlers Safety Certificate
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
  • Ability to interpret a variety of instructions furnished in written, oral, report, or schedule
  • Experience in meeting deadlines and multiple priorities of business demands as required
  • Possess basic knowledge of business contracts
  • Able to work with little or no supervision
  • Operate kitchen equipment
  • Able to lead, train, motivate, and evaluate kitchen team for optimum performance
  • Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests

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