Executive Sous Chef in Highlands Inn at Hyatt Residence Club

Date Posted: 11/21/2021

Job Snapshot

Job Description

**Relocation Assistance**

JOB SUMMARY

The Executive Sous Chef is responsible for coordinating the production of food for all banquet, events, and catering events, and bar and restaurant operations. Manages and oversees all food preparation/culinary operations (e.g. restaurants, bar, banquets and events, etc.) and support areas (purchasing, dish room) site-wide. Supervises, directs and develops all kitchen/culinary staff to ensure consistent, high quality products are produced. Executes and ensures compliance with food safety and sanitation requirements/standards for all venues. Shares and exhibits culinary talents while guiding, training, and developing staff. Monitors and improves guest and associate satisfaction levels while controlling and maximizing financial performance.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Site

  • Manages kitchen management teams.
  • Provides direction for all day-to-day operations.
  • Understands associate positions well enough to perform duties in associates' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others.
  • Advocates sound financial/business decision making skills.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model and demonstrates appropriate behaviors.
  • Ensures property policies are administered fairly and consistently.
  • Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
  • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
  • Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
  • Supervises and coordinates activities of cooks and associates engaged in food preparation.
  • Demonstrates new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes performance goals, budget goals, team goals, etc.
  • Ensures associate understanding of safety standards, monitoring processes and procedures related to safety.
  • Manages department controllable expenses including costs of food, supplies, uniforms and equipment.
  • Participates in the budgeting process for areas of responsibility.

Ensuring Culinary Standards and Responsibilities are Met

  • Provides recommendations and directions for menu development.
  • Monitors raw and cooked food product quality to ensure standards are met.
  • Determines food presentation standards and creates decorative food displays.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Ensures associates maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

  • Improves service by communicating and assisting individuals to understand guest needs, provides guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensuring the quality and service standards are meeting or exceeding the expectations of customers.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and promptly handles guest problems and complaints.
  • Empowers and trains associates to provide excellent customer service.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

  • Participates in interviewing and hiring of team members with the appropriate skills.
  • Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
  • Ensures associates understand Company, Resort and Departmental expectations and parameters.
  • Ensures associates are cross-trained to support successful daily operations.
  • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same with them.
  • Schedules associates to business demands and tracks associate time and attendance.
  • Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
  • Observes service behaviors of associates and provides feedback to individuals.
  • Ensures associate recognition is taking place on all shifts.
  • Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
  • Participates in associate progressive discipline procedures.
  • Reviews associate satisfaction results.

Additional Responsibilities

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluates results to choose the best solution and solve problems.

MANAGEMENT COMPETENCIES

Leadership

Adaptability - Maintaining effectiveness when experiencing major changes in work tasks or the work environment; adjusting effectively to working within new work structures, processes, requirements or cultures.

Communication - Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.

Integrity: Maintaining and supporting social, ethical, and organizational norms; firmly adhering to codes of conduct and ethical principles.

Leading Through Vision and Values: Leading through vision and values.

Problem Solving and Decision Making - Identifying and understanding issues, problems and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.

Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment

with our core values.

Managing Execution

Building and Contributing to Teams - Participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.

Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment of goals; proactively takes action.

Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.

Building Relationships

Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.

Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with our core values to always go above and beyond and do the right thing.

Fostering Inclusion: Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute.

Generating Talent and Organizational Capability

Organizational Capability - Understanding and leveraging associate talent and capabilities to meet work needs; supporting the attraction, selection, and/or retention of associates in order to achieve department and business objectives.

Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative

challenges.

Technical Acumen - Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific challenges.

o Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.

o Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.

o Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).

o Emergency Procedures - Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.

o Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.

o Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.

o Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness (“First In, First Out”). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.

o Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas. o Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.

o Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies. o Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.

Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

o Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

o Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.

o Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.

o Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.

o Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Hyatt Residence Club is an equal opportunity employer committed to employing a diverse workforce and sustaining an inclusive culture.

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