What are the responsibilities and job description for the TEMPORARY SOUS CHEF position at Thompson Central Park New York?
Summary
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.
Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent.
The goal of the Seasonal Sous Chef 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 Seasonal Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Seasonal Sous Chef 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 key management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments.
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
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 ensuring financial performance and control
Ensure proper safety and sanitation of all kitchen facilities and equipment.
Organize and facilitate departmental meetings, training and goals setting.
Supervises Steward Team and all the cleaning duties.
Supports the Stewarding team in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
Oversees all restaurant kitchen operations.
Oversees all quality control of recipes and adherence to all recipes.
Portion control monitored to protect food cost.
Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment
Performs General Storeroom inventory of china, silver, and glassware on quarterly basis.
Prepares daily work assignments and delegates to staff.
Responsible for daily operation of employee cafeteria.
All other responsibilities as assigned.
Staffing
Trains and develops kitchen personnel.
Monitors workstations and assigns duties.
Prepares weekly staff schedule.
Assists in hiring, counseling and disciplining staff.
Attends food & beverage departmental meetings.
Assists in preparation of department schedules and payroll.
Cleaning Tasks
Maintains cleaning standards to high level.
Adheres to Food Sanitation Standards.
Adheres to Board of Health Standards.
Administrative Tasks
Prepares weekly payroll.
Taking inventories of all food and prep items.
Assists with purchasing needs.
Communicate with Food and Beverage department heads to ensure all needs are met.
Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
Filing Tasks
Maintaining clean, accurate master files.
Maintain procedural paper flow, distribution and filing of contracts.
Perform any other special tasks for a variety of events or annual projects.
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Qualifications
ESSENTIAL:
5 to 10 years’ experience in a top, first class restaurant.
In-depth skills and knowledge of all kitchen operations
Background should include staff management, administrative responsibilities and classical cuisine.
Possess strong leadership, communication, organization and relationship skills
Experience with training, 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
Culinary education and/or appropriate level of on the job training and hotel culinary experience
NYC Department of Health Food Handling Certification, or similar certification
Knowledge of OSHA Standards
Ability to work flexible schedule to include weekends and holidays
Previous experience in a Unionized property a plus
DESIRABLE:
Culinary Arts Degree or equivalent training.
H.S. graduate and fluent in English and French.
Proficiency in Spanish or French
KNOWLEDGE SKILLS AND ABILITIES:
ESSENTIAL:
Group Process & Team Building
Delegating responsibilities.
Training and developing staff along contractual guidelines.
Communicate verbally and in writing.
Other
Ability to lift, push, pull, bend and carry in excess of 40 lbs.
Able to stand and work in a confined area for extended periods.
Ability to work flexible schedule to include weekends and holidays
DESIRABLE:
Creativity
Thorough knowledge of classical French cuisine and universal cooking methods.
Self-Efficacy
Performing administrative tasks.
Annual Salary Range: $70,000 - $80,000
All qualified candidates will receive consideration for employment without regard to race, color,
religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran
status.
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.
Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent.
The goal of the Seasonal Sous Chef 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 Seasonal Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Seasonal Sous Chef 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 key management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments.
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
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 ensuring financial performance and control
Ensure proper safety and sanitation of all kitchen facilities and equipment.
Organize and facilitate departmental meetings, training and goals setting.
Supervises Steward Team and all the cleaning duties.
Supports the Stewarding team in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
Oversees all restaurant kitchen operations.
Oversees all quality control of recipes and adherence to all recipes.
Portion control monitored to protect food cost.
Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment
Performs General Storeroom inventory of china, silver, and glassware on quarterly basis.
Prepares daily work assignments and delegates to staff.
Responsible for daily operation of employee cafeteria.
All other responsibilities as assigned.
Staffing
Trains and develops kitchen personnel.
Monitors workstations and assigns duties.
Prepares weekly staff schedule.
Assists in hiring, counseling and disciplining staff.
Attends food & beverage departmental meetings.
Assists in preparation of department schedules and payroll.
Cleaning Tasks
Maintains cleaning standards to high level.
Adheres to Food Sanitation Standards.
Adheres to Board of Health Standards.
Administrative Tasks
Prepares weekly payroll.
Taking inventories of all food and prep items.
Assists with purchasing needs.
Communicate with Food and Beverage department heads to ensure all needs are met.
Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
Filing Tasks
Maintaining clean, accurate master files.
Maintain procedural paper flow, distribution and filing of contracts.
Perform any other special tasks for a variety of events or annual projects.
Play
Play
00:00
- 02:58
Settings
Enter fullscreen
Qualifications
ESSENTIAL:
5 to 10 years’ experience in a top, first class restaurant.
In-depth skills and knowledge of all kitchen operations
Background should include staff management, administrative responsibilities and classical cuisine.
Possess strong leadership, communication, organization and relationship skills
Experience with training, 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
Culinary education and/or appropriate level of on the job training and hotel culinary experience
NYC Department of Health Food Handling Certification, or similar certification
Knowledge of OSHA Standards
Ability to work flexible schedule to include weekends and holidays
Previous experience in a Unionized property a plus
DESIRABLE:
Culinary Arts Degree or equivalent training.
H.S. graduate and fluent in English and French.
Proficiency in Spanish or French
KNOWLEDGE SKILLS AND ABILITIES:
ESSENTIAL:
Group Process & Team Building
Delegating responsibilities.
Training and developing staff along contractual guidelines.
Communicate verbally and in writing.
Other
Ability to lift, push, pull, bend and carry in excess of 40 lbs.
Able to stand and work in a confined area for extended periods.
Ability to work flexible schedule to include weekends and holidays
DESIRABLE:
Creativity
Thorough knowledge of classical French cuisine and universal cooking methods.
Self-Efficacy
Performing administrative tasks.
Annual Salary Range: $70,000 - $80,000
All qualified candidates will receive consideration for employment without regard to race, color,
religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran
status.
Salary : $70,000 - $80,000