Job description
Summary
Join us for this incredible opportunity to be part of our Culinary team as The Restaurant Sous Chef at the Hyatt Regency DFW. Hyatt Regency DFW is conveniently located at Terminal C at the DFW Airport with 812 guestrooms and 85,000 square feet of event space. You will be part of a rock-star team, and you'll get to be part of a company that earned the 16th spot on Fortunes 100 Best Companies to Work For in 2021!
We offer excellent benefits:
Free room nights, Discounted and Friends & Family Room Rates
Medical, Prescription, Dental and Vision Insurance after 30 days for Full time
Life and Disability Insurance
401K with company match
7 paid holidays and generous Paid Time Off
Paid Family Bonding Time and Adoption Assistance
Employee Stock Purchase Plan
Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more!
Tuition Reimbursement program
Discounted parking and on DART passes, and much more!
The goal of the Restaurant Chef de Cuisine is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances the Restaurant Chef de cuisine will be expected to be responsible for the entire Restaurant operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Chef de cuisine will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Responsibilities include:
- 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 & implement special events and holiday functions
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- May manage other key culinary leadership rolls 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
Qualifications
- 2-3 years of experience in high volume restaurant or hotel
- 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
"Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law."
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